C’est fromage!
By Valerie Mansour | May 3, 2013Local cheesemakers create popular artisanal cheeses that please the palate.
Archives
Gorm Ailig Tart
By Megan Couture | May 3, 2013The inclusion of Gorm Ailig, a raw ewe milk cheese, creates a tart with a twist
Gorm Ailig Butter
By Megan Couture | May 3, 2013This unique blue cheese butter made with Gorm Ailig, a raw ewe milk cheese, can be frozen and used in pasta, on steak or even in a lamb burger. If you don’t have Gorm Ailig, use Roqueforte or Danish Blue.
Fox Hill Quark Cheesecake with Strawberry Cranberry Compote
By Megan Couture | May 3, 2013This rich, but not too rich, cheesecake features local quark cheese instead of the more traditional cream cheese
Roasted Butternut Squash Soup with Gorm Ailig and Pears
By Megan Couture | May 3, 2013The cheese adds to the richness of this squash soup.
Roasted Garlic Aligot
By Megan Couture | May 3, 2013Aligot is a French dish of potatoes, garlic and cheese. These are no ordinary mashed potatoes!
Jalapeño Poppers
By Megan Couture | May 3, 2013This is a fun way to use jalapeño peppers. They have a cheesy zing!
Oven-dried Tomato, Local Herb and Cheese Gnocchi
By Megan Couture | May 3, 2013The gnocchi features two local cheeses: quark, plus Old Growler Gouda from That Dutchman’s Farm.
Pulled Lamb Shoulder Po’boy with Lauchie’s Tomme
By Megan Couture | May 3, 2013Lauchie’s Tomme, a raw ewe milk cheese with a lovely nutty finish, is named after cheese maker Ron’s son Lauchlan. For a sharp twist, add fresh chilies, coriander and lemon zest to the lamb.
Mat finish
By Suzanne Rent | March 28, 2013Area rugs are to a home’s décor what shoes are to an outfit
