Our Cave to Co-op cheese for March 2019 is Sugar Slalom from Mt. Mansfield Creamery, Morrisville, Vermont.
Mt. Mansfield Creamery is located four miles from the farm where the cows live. Stan Bisini transports their milk to the creamery on cheese making days. Debora Bisini milks about 30 cows per day and has received awards for the quality of milk she produces. Together they make small batches of cheese only 8 to 12 times per month, increasing production according to demand. They milk registered Holstein and Brown Swiss cows who are on rotational grazing in the summer months and who are fed grain and hay during the winter.
Mt. Mansfield Creamery started in June of 2009 and produces cheese year around. The cheese facility is in the heart of Morrisville, in the old United Farmers Creamery building. Stan and Debora renovated the building, and built their own cheese cave in the basement. They wash and brush the rinds to keep them thin to ensure that all the cheese is 100% edible!
Sugar Slalom is an aged natural rind cheese, made with raw Vermont cow milk and Maple Liqueur, made at Green Mountain Distillers in Morristown, Vermont, which is added to the curd. The cheese is great on its own, but here are a few recipes that highlight its unique flavor.
Sugar Slalom Tart with Bacon
1 lb bacon, diced
1 sheet of purchased puff pastry, thawed
2 tablespoons maple syrup
2 tablespoons brown sugar
8 oz shredded Sugar Slalom cheese
1. Cook the diced bacon until it is about halfway cooked, and set it aside to drain on a paper towel.
2. Line a rimmed baking sheet with parchment paper and roll out the pastry to fit. Make a shallow cut with a knife about 1-inch from the edge all around the pastry. Do not cut all the way through the dough. Spread the syrup and sugar evenly over the dough; spread the shredded cheese on top and then the bacon.
3. Bake for around 20-25 minutes until the cheese is melted, the bacon is browned and the puff pastry is thoroughly baked. Remove from the oven and serve.
Sugar Slalom Twice Baked Sweet Potatoes
3 sweet potatoes
¼ cup plus 3 T maple syrup
¼ teaspoon plus ⅛ teaspoon cinnamon
1 cup walnut halves
4 oz Sugar Slalom cheese, grated
salt and freshly ground pepper
1. Pre-heat oven to 425°F
2. Line a rimmed baking sheet with foil. Prick the sweet potatoes all over with a fork, transfer to the baking sheet, and bake until fork-tender, about 1 hour, turning halfway through. Let cool slightly.
3. Combine 3 T of the maple syrup, ⅛ teaspoon of the cinnamon, and ⅛ teaspoon salt in a small skillet. Add the walnuts and stir to coat. Cook over low heat, stirring constantly, until the walnuts begin to darken, about 2 minutes. Spread on a plate to cool, and then chop coarsely.
4. Halve the sweet potatoes lengthwise and scrape most of the flesh into a large bowl, leaving ⅛-inch to ¼-inch of it in the skins. Set the skins aside on the baking sheet. To the flesh, add half of the cheese, the remaining ¼ cup maple syrup, ¼ teaspoon cinnamon, 1 teaspoon salt, and ½ teaspoon black pepper. Blend with a fork or potato masher until smooth.
5. Divide the mixture evenly among the skins, and bake until golden brown, about 15 minutes. Top with the remaining cheese and the nuts, and serve.
Cheesy Maple Popover
4 cups whole milk
4 cups all purpose flour
¼ cup maple syrup
1½ tablespoon salt
2½ cups grated Sugar Slalom cheese
1. Place the popover pan in the oven and turn it on to 350 degrees, allowing both the pan and oven to preheat.
2. In a medium saucepan warm the milk over low heat. Meanwhile, whisk the eggs with the maple syrup and then slowly whisk in the warm milk, a little at a time, making sure not to cook the eggs. Set aside.
3. Next sift the flour and the salt together and slowly add this to your egg mixture. Combine gently until smooth.
4. Remove your popover pan from the oven. Spray with a nonstick vegetable spray, or use butter or shortening to carefully grease the hot pan. Fill each popover cup about three-fourths of the way. Place about 3 tablespoons of cheese on the top of each popover.
5. Bake for about 45 minutes in the 350-degree oven. When they are tall and golden, remove the pan from the oven and remove the popovers from the pan. Serve hot with butter.