Monday, February 14, 2011

Cheddar Gougères Recipe

It's often the case that cheese ends up in our bellies before we've had a chance to cook anything with it (RIP that mozzarella we bought for lasagna) but of course we love finding and sharing good recipes. While thumbing through a Food & Wine spread on predicted food trends of 2011, we stumbled upon a mention of artisan cheese and the very Cabot Clothbound Cheddar we featured at our warehouse tasting two weeks ago. Made by Cabot Creamery and aged at the Cellars of Jasper Hill, this English-style cheddar won Best of Class at the 2010 World Championship Cheese Contest.
There was also a recipe for some extremely cheesy, deeply golden biscuit puffs that sounded, in a word, awesome. Head to the Food & Wine website for the recipe and let us know how they turn out!

Cows in Repose on Veldhuizen Family Farm. Dublin, TX