Creamy Cauliflower Mash

It was bitter sweet when farmer David stopped selling his veggies at the farmers markets. Utility Research Garden is now focusing on delivering their farm shares directly to families and local chefs. In case you need another excuse to visit the Dairymaids, you can pick up a share at the shop. In this week's bounty, I received the first cauliflower of the season. I couldn't bring myself to cook it without photographing this beauty first. This one's for you, Edward Weston.

...the pepper is beginning to show signs of strain, and tonight should grace a salad. It has been suggested that I am a cannibal to eat my models. (referring to his famous photo "Pepper #30")

- Edward Weston 

I added in a handful of grated Landaff to make the mash luscious and buttery. This New Hampshire Caerphilly is on the tasting plate this week and I have been describing it as "butter disguised as cheese". It's pretty amazing. 

1 head cauliflower
1/2 cup Mill King whole milk, or more if needed
2 tablespoons Lucky Layla Golden Butter
4 oz Landaff, grated

salt and pepper to taste

Directions:
Clean and trim the cauliflower, breaking it into medium sized pieces. Steam until just al dente. Strain steam water and return cauliflower to the same pot. Add 1/4 cup of milk and 1 tablespoon of butter. Continue cooking cauliflower in milk, over low heat for 10 - 15 minutes, stirring occasionaly. You want the milk to reduce and the cauliflower to be super soft. Transfer cauliflower to a blender or food processor along with the cheese, remaining milk and butter. Puree until smooth. Season with salt and pepper to taste.

*Makes a perfect side dish for 2

Close Up on this Week's Tasting Plate: Bellwether Farms Pepato

Photo Courtesy of Bellwether Farms

Whenever we have Pepato on the tasting plate we marvel at it. One of us always ends up declaring, "this is one of my favorite cheeses." Usually, it's me. An aged raw sheep's milk cheese studded with black peppercorns, Pepato is full of surprises. The texture is slightly crumbly, but with a smooth mouthfeel. The flavor is buttery and sweet with intriguing notes of blueberry, citrus, and, of course, black pepper.  

The Callahans make Pepato on their farm in Sonoma County. Cindy Callahan started Bellwether Farms in 1986. Her son Liam later joined the dairy as cheesemaker. Theirs was the first licensed sheep dairy in the state of California.

When first making aged cheese, they attempted to emulate Italian pecorino. With time, and multiple trips to Tuscany, they adapted the Italian recipe to highlight the unique characteristics of their milk.

Their sheep are East Friesians, a great dairy breed. Even so, they produce much less milk than a goat or cow would; on average less than a half gallon per day. What the milk lacks in quantity, it makes up for in richness and flavor. The sheep graze on green pasture year-round, supplemented by grain and alfalfa. 

photo courtesy of Bellwether Farms

Aged for at least 2 months, and usually closer to 4 months, Pepato wheels have a natural rind and weigh about 3 to 4 pounds each. 

Visit us this week and we'll taste it with you!

 

Curry Queso

In the weeks building up to Super Bowl Sunday, I receive an unusual amount of phone calls from my dad. We have very important discussions regarding game day menu, Super Bowl trivia (which I suck at) and reminders that we start pre-gaming at 10am. Since working with the Dairymaids, I have really up'ed my queso game. Last year, I made a Spicy Cajun Queso. I was extremely flattered that The Queso Queen herself, made my recipe and lovingly called it "Queseaux". Hopefully, she will approve of this creamy curry concoction and give it a better name. 

3/4 cup Mill King whole milk
1 tablespoon cornstarch
8 oz Marieke Cumin Gouda, grated
8 oz Wagon Wheel, grated (or any melter you like)
1 15 oz can chickpeas
1 medium yellow onion, chopped
2 tablespoons Terra Verde Estate Blend Extra Virgin Olive Oil
1 tablespoon curry 

1/4 teaspoon ginger powder

1/4 teaspoon kosher salt 

Garlic naan bread, toasted and cut into wedges

Directions:
Heat oil and saute onions and chickpeas together, season with salt and a pinch of curry. Cook until onion is tender and chickpeas are golden and cooked through. In a separate saucepan, whisk milk and cornstarch together until no lumps remain. Cook over medium heat and continue whisking, until mixture thickens. Stir in cheeses. Reduce heat to low and continue cooking, stirring frequently, until cheese is melted and smooth. Stir in onion, chickpeas and remaining curry powder to combine. Keep warm in a mini slow cooker and serve with toasted naan.

Tasting Plate Close Up: Eagle Mountain's Tomme de Hood

When the Dairymaids visited Eagle Mountain Cheese in Granbury last spring, they came back with a new experimental cheese. It was Eagle Mountain's first tomme and it was delicious. Beneath a pretty patterned natural rind, the paste was smooth and dense, and the flavor buttery and sour cream-like with a hint of sharpness on the finish.  

Tomme means "wheel" or "round" and is used to describe a variety of cheeses from France and Switzerland. They are typically small to medium in size and have a natural rind and smooth paste. Tommes are usually named for the region they come from (ie. Tomme de Savoie hails from Savoie). With this tradition (and a touch of playfulness) in mind, Dave named his new little cheese Tomme de Hood, since his dairy is in Hood County. 

For me, Tomme de Hood falls in the "table cheese" category which includes such favorites as Bellwether Carmody and Pt. Reyes Toma. These cheeses are mild yet intriguing. You could melt them, but I wouldn't. They are so good for snacking and look great on a cheese plate. Pair them with tart apples or even some of the Blue Heron Cajeta.    

Because response has been so positive, the Eagles are ramping up production. We have a good amount now, and should see ample supplies soon.

It's on the tasting plate this week. Come by and give it a try!

Roasted Radish and Truffle Crostini

Sottocenere is a cheese we love so much that we named a cat after it. This truffle laced, ash rind cheese makes an appearance on this yummy snack. Radishes in the raw are peppery and slightly bitter. Roast them and they become sweet, buttery and the color is just gorgeous. It's the perfect compliment to earthy truffle. Keep the pretty radish greens intact for presentation and crunch.

1 bunch radishes, cleaned, trimmed and cut in half, or quartered if larger
2 tablespoons Terra Verde Estate Blend Extra Virgin Olive Oil
1/2 lemon, juiced
kosher salt and ground black pepper, to taste
1 Slow Dough Baguette
Lucky Layla Golden Butter, room temp
1/3 lb Sottocenere, grated
Truffle oil

Directions:
Heat oven to 375. When cutting radishes, you want a uniform size. Toss radishes in evoo, lemon and season with salt and pepper. Spread radishes onto a baking sheet and roast for 20 to 25 minutes or until browned around the edges and fork tender. Set radishes aside to cool. Slice baguette at a slight angle. Butter each slice, top with a generous pinch of grated Sottocenere. Cut thin slices of radish and layer on top of crostini. Broil crostini for just a few minutes, until bread is toasted and cheese is melted. Finish with lemon zest and a light drizzle of truffle oil.