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884 Garvin Hill Rd
Greensboro, VT

802-533-2566

 

 

 

Recipes

 

 

CELLARS MAC AND CHEESE

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This is our go-to recipe for entertaining large groups of people, whatever the occasion. 

Also available for sale in our online store. 

Also available for sale in our online store

  • 1 pound dry pasta 
  • 1 pound grated Melting Blend, or a blend of Landaff and Alpha Tolman, plus extra for topping 
  • 4 tbsp. unsalted butter, divided
  • 2 tbsp. all-purpose flour
  • 1/4 cup dry white wine
  • 2 cups vegetable or chicken stock
  • 3/4 cup crème fraîche (or sour cream)
  • Salt
  • Ground white pepper 
  • Paprika 
  • Onion powder 
  • Mustard powder OR 1 tbsp. dijon mustard 
  • 1 cup bread crumbs (we use Panko!)
  • Handful of chopped fresh parsley, or 1 tsp. dried

For this recipe, we usually use our own shredded Melting Blend, but you can use a mix of Landaff and Alpha Tolman, or any meltable cheese nubs hanging out in your refrigerator. We recommend starting with at least 1.5 pounds of cheese, to account for rind loss and kitchen nibblers! 

Preheat oven to 375°. Bring 4 quarts of water to boil with 1 tbsp. salt. Add dry pasta and cook until al dente, according to package instructions, and set aside.

Melt 2 tbsp. butter over medium heat in a heavy skillet. Add flour and whisk until toasted and golden brown, 3-5 minutes. Add the white wine and whisk constantly until it thickens, about 5 minutes. Add the stock, still whisking to prevent clumps, and reduce heat to low. Simmer gently for 5 minutes as the sauce thickens again. 

Whisk in créme fraîche. Reserve 1/3 cup of cheese for the topping, and add the rest to the sauce by the handful, stirring slowly and waiting until the cheese is melted before adding more. Add 1/4 tsp. each of paprika, onion & mustard powders, and salt & pepper to taste. The sauce should taste a bit salty at this stage - it will become balanced when mixed with the cooked pasta. 

Mix together the sauce & cooked pasta in an ovenproof casserole dish and top with the remaining 1/3 cup of cheese. Toss parsley and breadcrumbs together with 2 tbsp. melted butter, and sprinkle evenly over the cheese.

Bake for about 30 minutes, until sauce is bubbling and breadcrumbs are golden brown. Let cool 10 minutes before serving. Serves 6-8. 

 

 

BAYLEY HAZEN BLUE CHEESE DIP

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  • 1 lb. Bayley Hazen Blue, at room temperature, rind removed*
  • 1/4 cup shallot, minced (about one small shallot)
  • 1/4 cup sherry vinegar
  • 1 cup crème fraîche
  • 3 tbsp. chives or tarragon, chopped
  • 3 - 6 tbsp. buttermilk, for thinning
  • salt and pepper to taste

Slice the cheese and crumble into roughly pea-sized pieces. Add cheese, shallot, and vinegar to a large bowl and mix to combine. Let rest for 15 minutes, then mash again if you prefer a creamier dip (we like some chunks of blue to remain). Fold in the crème fraîche and add buttermilk by the tablespoon until you reach your desired consistency. Season with salt, pepper, and chopped fresh herbs. 

This dip is best when made a day in advance, or given at least a half-hour to chill before serving, but in all honesty it's pretty delightful right away. The recipe is also forgiving of substitutions, provided proportions are maintained: red onion, cider vinegar and sour cream will still make a superior dip! 

Leftover dip? This never happens to us, but you can add a twist of lemon juice and further thin with buttermilk for an awesome salad dressing. 

*A quarter wheel of Bayley Hazen Blue weighs about 1.5 pounds - plenty for this recipe plus snacking in the kitchen!

 

 

BAYLEY HAZEN BLUE & Caramelized onion galette

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An elegant appetizer or side dish, or light meal for two. 

FOR THE CRUST

  • 1 and 1/4 cups all purpose flour
  • one 8-ounce stick of butter, chilled and cut into pieces
  • 1/4 cup crème fraîche
  • 1/4 cup ice water, plus extra as needed
  • 1 egg yolk, beaten

FOR THE FILLING

  • about 5 ounces Bayley Hazen Blue, crumbled
  • 4 medium yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp minced rosemary or thyme
  • salt, to taste
  • 2 tbsp olive oil or bacon fat

Start by making the crust, because it will need to chill briefly before being rolled out. Combine flour and butter in a large bowl, and incorporate with a pastry cutter until the butter is in pea-sized lumps. Add the creme fraiche, mixing quickly with one hand while adding ice water with the other. You may need a touch more or less water, depending on the temperature and humidity in your kitchen. Mix until just combined, and form into a ball. Wrap in plastic wrap and refrigerate for at least 20 minutes, or up to a day in advance. 

Meanwhile, caramelize the onions. In a heavy skillet over medium heat, melt the oil (or bacon fat), add the onions and cook until just starting to become transparent. Lightly season with salt and reduce heat to medium-low, then cook for about an hour, stirring often. When ready, they will smell heavenly and have a rich brown color - read here for tips on caramelizing onions. At the very end, add the minced garlic and herbs, and cook for 1 more minute.  Let cool to room temperature before assembling the galette. 

When ready to bake, preheat the oven to 400°. Roll the dough into a 13" round and transfer to an ungreased baking sheet. Spoon the caramelized onion mixture onto the dough and spread evenly, leaving a 1" margin at the edges. Evenly distribute the crumbled blue cheese over the onions. Fold the dough border over the edges of the filling, making pleats about 1" apart (the center of the galette remains uncovered). Brush egg yolk over the visible crust.

Bake for 30 minutes, or until the cheese is sizzling and the yolk-brushed crust is golden brown. Cool for 10 minutes and serve warm, or room temperature.

 

 

MOSES SLEEPER BAKED EN CROUTE

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  • One wheel Moses Sleeper (about 1 pound)
  • One recipe pâte brisée (recipe below) or store-bought puff pastry
  • 1/4 cup raspberry mostarda, onion jam, or your favorite preserve
  • 1 tbsp heavy cream
  • 1 tbsp turbinado sugar

Preheat oven to 375°. Roll out prepared pâte brisée (recipe below, or use pre-made puff pastry) in a large circle about 14" across. Place the cheese in the center, and spread your preserve of choice across the cheese generously. Fold the edges of the pastry up over the cheese, pleating as you go. 

Brush the surface of the pastry with cream, and sprinkle with turbinado sugar. Bake for 15 minutes, then turn for even browning. Bake another 10-15 minutes until evenly golden. Let rest 10 minutes and then serve warm with sliced apples and crostini. 

QUICK PÂTE BRISÉE

Pâte brisée is a tender short-crust recipe, different than puff pastry but just as delicious when baked with Moses Sleeper. This simple dough comes together in minutes, and can be stored in the refrigerator (or freezer!) well in advance of baking.

  • 1 stick butter, chilled, cut into pieces
  • 1 and 1/4-cup all-purpose flour
  • 1 tbsp sugar
  • 1/4 cup ice-cold water

In a large bowl, mix flour and sugar. Add butter and blend, using a pastry cutter or two butter knives, until reduced to pea-sized morsels. Slowly add water, folding dough together as you go, until just barely incorporated. (Depending on ambient temperature and humidity, you may need slightly more or less than 1/4-cup) Press dough into a ball and wrap in plastic, then refrigerate for at least 20 minutes before proceeding with the recipe above. 

You can use a food processor to mix this dough, but take care not to over-mix. We find that hand-blended dough has a more tender, flaky texture. 

 

 

Photo by Angela Jenkins

Photo by Angela Jenkins

BAKED WINNIMERE WITH POTATOES & BACON

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  • 1 wheel of Winnimere (or Harbison!)
  • ~1 cup fingerling potatoes, cut into bite-size chunks
  • 3 or 4 strips of bacon, chopped into 1/2" pieces
  • 1 clove of garlic, minced
  • Salt and pepper to taste

Preheat oven to 350°. In a medium-hot cast-iron skillet, cook bacon until nicely crisped. Remove bacon from the pan and add the potatoes, stirring to coat evenly. Sauté until evenly golden, stirring often, and season with salt and pepper to taste. When potatoes are ready, add garlic and cook another 30 seconds until fragrant. Remove from heat and set aside. 

With a sharp knife, cut under the upper rind around the circumference of the cheese, piercing where the bark meets the upper rind. Carefully remove the rind, scraping off and reserving as much of the spoonable paste as possible. Scoop out some of the creamy interior and set aside. Add potatoes and bacon to the partially hollow shell, and stir to mix a bit. Dollop reserved Winnimere on top of the potato mix. 

In an oven-proof dish, bake for 10-15 minutes until warmed through and lightly golden on top. Serve right away with your favorite crusty bread, whole-grain mustard and pickled vegetables. 

The dirty secret of this recipe is that it works best with leftovers. Save your half-eaten Winnimere and day-old papas bravas or roasted vegetables, and this dish is ready to eat in less than 20 minutes! 

 

 

Red, white & Bayley hazen Blue coleslaw

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Looking for a new twist on this BBQ favorite? This colorful slaw combines red cabbage, blue cheese & a creamy mayonnaise dressing for a tasty side that's very July 4 appropriate.

  • 1/2-head green cabbage
  • 1/2-head red cabbage
  • 4 large carrots, scrubbed or peeled
  • 2 c. mayonnaise
  • 1/4 c. dijon mustard
  • 2 T. whole-grain mustard 
  • 2 T. apple cider vinegar
  • 1 t. celery salt
  • 1/2 t. kosher salt
  • 1/2 t. freshly ground black pepper
  • 1 and 1/2 c. crumbled Bayley Hazen Blue (about 6 ounces)
  • 1 c. chopped fresh parsley

Cut cabbage halves into quarters and remove the core. Cut into thin strips and transfer to a large bowl. Cut the carrots into matchsticks (a food processor with slicing blade is a real timesaver here); set aside a small handful and add the rest to the cabbage.

In a small bowl, whisk together mayonnaise, mustards, vinegar, salts, and pepper. Mix well and add enough to coat the cabbage & carrots evenly. Add the crumbled Bayley Hazen Blue and chopped parsley, and toss to mix. Garnish with the reserved carrots and refrigerate for several hours before serving. Serves 8-10. 

Variations: try chopped raw broccoli in lieu of cabbage; add dried cranberries or cherries; up the vinegar to 4T and add some quick-pickled red onion. Serves 6-8.

 

 

 

broccoli & BAYLEY HAZEN BLUE SLAW

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Satisfyingly crunchy & filling, a great salad for any time of year.

  • 8 ounces Bayley Hazen Blue, at room temperature
  • 1/2 a small red onion
  • 2 large heads of broccoli
  • 1/2 cup slivered almonds, lightly toasted
  • 1/3 cup dried tart cherries
  • 1 clove of garlic
  • 1/4 cup apple cider vinegar, plus 3 tbsp (divided)
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tbsp. chives or green onion, finely chopped
  • 1 tsp. sugar
  • salt and pepper to taste

Bring a small amount of water (a half cup should do) to boil, then remove from heat. Slice the onion thinly, and place in a jar with equal parts vinegar and very hot water until just submerged. Let this rest for 10-20 minutes while you prep the rest of the salad. 

Finely mince or grate the garlic and place in a large jar or bowl. Add the mayonnaise, buttermilk, 3 tbsp. vinegar, chives, and sugar. Whisk (or shake, if in a jar) vigorously until combined, then season the dressing with salt & pepper.

Trim away the rind of the Bayley Hazen Blue and discard. Cut into slices about 1cm thick, and then crumble with a fork or your fingers into roughly pea-sized pieces.Add the crumbled blue cheese to the dressing and gently incorporate - we like it when some chunks remain. 

Chop broccoli florets into slices about 1/4" thick - a food processor with a slicing blade is wonderful for this. Trim the skin from the broccoli stalks and chop the tender stems as well. Place the broccoli in a large bowl.

Drain the vinegar mixture from the red onions, then add them to the broccoli, along with the dressing. Toss well to incorporate. Add the toasted almonds and dried cherries, and give a final stir. Serves 4-6 as a side. 

 

 

BAYLEY HAZEN BLUE AND APPLE PIE

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Copied with permission from our friends over at the Ovenly Cookbook. Serve with red wine or a digestif. 

Photo courtesy of Ovenly Bakery

Photo courtesy of Ovenly Bakery

  • 1 recipe Pâte Brisée (see baked Moses recipe above - or use your favorite pie crust recipe)
  • 3/4 c. coarsely chopped walnuts
  • 2 pounds apples (appx 5-6 medium sized ones) - Ovenly recommends a mix of Winesap, Jonagold and Golden Delicious. 
  • 1/4 c. lemon juice (about 1 lemon)
  • 1/2 c. sugar + 1 tablespoon, for garnish
  • 1/4 c. packed light brown sugar
  • 1/4 c. all-purpose flour
  • 1 T. cornstarch
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1/4 t. nutmeg
  • 1/4 t. freshly cracked black pepper
  • 1/3 c. + 2 T. crumbled Bayley Hazen Blue
  • 1 T. unsalted butter
  • 1 large egg yolk, for brushing
  • 1 T. heavy whipping cream (or whole milk), for brushing

Prepare the Pâte Brisée - this is a traditional "shortcrust" pastry dough; Ovenly includes a recipe and detailed notes in their book, but if you don't have a copy, your favorite butter-based pie crust recipe will do here (make enough for top & bottom crusts). 

Remove 1 disk of dough from the refrigerator 10 minutes before rolling. Roll the disk to line the bottom of a 9" pie plate (about 12" in diameter). Transfer dough and press into the pan, then chill in the refrigerator for a least 30 minutes (or freeze for 10 minutes) before using. 

Preheat the oven to 350°F. Toast the walnuts on a rimmed sheet pan for 10 minutes, or until golden and fragrant. Remove from oven and let cool. 

Meanwhile, peel, core & cut the apples into 1/8"-1/4" slices, and place in a large bowl. Add the lemon juice and toss. 

In a small bowl, whisk together the sugars, flour, cornstarch, cinnamon, salt, nutmeg and pepper until well combined, Add the flour-sugar mixture to the apples and mix until uniformly coated. Mix in the toasted walnuts. 

Fill the prepared bottom pie crust with the apple mixture, and top with the crumbled Bayley Hazen Blue. Dot the top of the filling with the 1 T. butter. Place the pie in the refrigerator while rolling out the top crust. 

Roll out the second disk of Pâte Brisée to a 12" diameter. Remove the pie from the refrigerator and top with the second crust, covering the pie completely. Tuck the edges under the bottom crust, then pinch the edges of the bottom and top crusts together. Cut 3-4 steam vents in the center of the top crust. Refrigerate the pie for 1 hour, or freeze 30 minutes, before baking.

When you're ready to bake, preheat the oven to 425°F with the rack positioned in the lower third of the oven. Prepare an egg wash by whisking together the yolk and cream. Remove the pie from the refrigerator and brush the top crust evenly with the egg wash. Sprinkle with the remaining 1 T. sugar.

Place the pie on a rimmed sheet pan and bake for 15 minutes, or until the crust begins to turn golden. Reduce heat to 350°F and bake 40-45 minutes more, turning halfway through baking. When ready, the crust will be golden and the juices bubbling through the steam vents. If the edges brown too quickly, cover loosely with aluminum foil. 

Transfer the pie to a wire rack and cool to room temperature before serving. Serves 6-8.

 

 

Cellars fonduE

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This is a dead simple dish that can be served with whatever your heart desires, but still looks impressive!

  • 12 ounces Shredded Melting Blend
  • 1 clove garlic
  • 1 tbsp cornstarch or flour
  • 3/4 cup dry white wine 
  • Nutmeg and brandy (optional)

We like a sturdy fondue pot that can be transferred from stovetop to table, but electric ones will do just fine too. This recipe can be adapted to use up any cheese ends in your refrigerator, but be sure that at least 2/3 of the weight is cheese that will melt well: Alpha Tolman and Landaff are excellent. 

Crush the garlic and rub the inside of the pot all over; then discard, or garlic-lovers can leave it in the pot. In a bowl, toss the grated cheese with the cornstarch until evenly incorporated.

In the fondue pot, bring the wine to a simmer. Add the cheese mixture one handful at a time, stirring gently and waiting for each batch to melt before adding more. When all has been incorporated, season with a few grates of fresh nutmeg or a splash of brandy, if desired. 

Serve with cubes of stale, crusty bread, roasted vegetables, and cornichons. Serves 2-4. 

 

 

cheddar and apple scones

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These cream scones are easy to pull together, and boast a perfect mix of lightly sweet and just-enough salt. 

  • 2 apples - firm, tart ones work best
  • 1 shy cup Cabot Clothbound Cheddar, grated coarsely (about 4 ounces)
  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 c. sugar
  • 1 and 1/4 c. heavy cream,
  • 2 tbsp melted butter (or cream)
  • 2 tbsp. raw sugar

Preheat oven to 425°. Peel and core the apples, then chop coarsely into pieces that are about 1/2"-3/4" across. Arrange on a baking sheet lined with parchment paper, and bake for 15-20 minutes. Remove from the oven and cool to room temperature (place in the fridge to accelerate this step). 

In a large bowl, whisk together flour, salt, baking powder, and sugar. When the apples have cooled, add them to the flour mix along with the grated cheese. Add the cream and mix with a large spoon until just combined - be careful not to overmix. 

Turn the dough out onto a floured work surface, and gently press it into a disk about 10" across. Cut the dough into 12 equal sized wedges, and arrange these on a parchment lined baking sheet. Brush the tops with melted butter (or cream), and sprinkle with raw sugar. Bake for 15-20 minutes, until golden brown. Try not to eat them all at once. Makes 12 scones. 

 

     

     

    cheesy hasselback potatoes

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    The perfect combination of crispy bits and gooey centers.

    • 8 ounces Shredded Melting Blend (grated Landaff or Alpha Tolman will work here, too!)
    • 4-5 pounds of russet potatoes
    • 2 cups heavy cream
    • 3 cloves garlic, minced
    • 4-5 sprigs of fresh thyme, or 1/2 tsp. dried
    • 1/2 tsp. marash pepper 
    • 1 tbsp. butter
    • salt and ground black pepper to taste

    Preheat oven to 400°. In a large bowl, combine cheese with cream, garlic, marash pepper, and thyme leaves. Season with salt and pepper to taste; it should taste a bit salty at this stage, as the potatoes will balance that out in baking. Peel the potatoes and slice thinly, about 1/8" thick if you can manage it. Add the potatoes to the cream/cheese mix and gently toss to coat them evenly. 

    Butter a large oven-proof casserole dish. Pick up a handful of potatoes at a time and arrange into as neat a stack as you can manage. Arrange these with their thin ends facing up in the casserole dish, like tightly pressed dominos squished together. Continue in this manner until the dish is full and tightly packed. If there is extra cream/cheese mixture, pour this over the potatoes until they are halfway submerged. 

    Cover with foil and bake for about 45 minutes. Remove the foil cover and bake an additional 30-40 minutes, until the top is a deep golden brown and crispy, but not burnt. Let rest 10 minutes before serving. Serves 8-10. 

       

      Alpha tolman gougères

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      Light, fluffy, savory cheese drop biscuits.

      • 2 c. grated Alpha Tolman (our Shredded Melting Blend works fine here!)
      • 1 and 1/4 c. all-purpose flour
      • 5 large eggs
      • 8 tbsp. butter (1 stick), cut into small pieces
      • 1/2 c. water
      • 1/2 c. whole milk
      • pinch of white pepper
      • 1/4 c. chopped fresh parsley (optional)
      • 1/2 tsp. kosher salt

      Preheat oven to 400°. On the stovetop, bring water, milk, salt, and butter to boil in a saucepan. Remove from heat and stir in the flour and pepper with a wooden spoon; this will be quite thick. Return to medium heat and keep stirring vigorously. The batter should be very thick and begin to form a film on the bottom of the pan - keep stirring for 1 minute when this happens, then remove from heat. 

      Let the batter rest for 1 or 2 minutes. Add the eggs one at a time, stirring fast to incorporate completely after each addition. After all the eggs are incorporated, the batter should have the consistency of a thick mayonnaise. Add the cheese, reserving a handful to sprinkle on top of the rolls. Add the herbs, if using, and stir to incorporate. Proceed to the next step right away (letting the batter sit can affect the texture of the rolls).

      Drop heaping tablespoons of batter onto a greased or parchment-lined baking sheet, leaving about 2" between biscuits. Sprinkle with the remaining cheese, and bake for 20-25 minutes until puffy and golden all over, rotating the pan partway through. For best effect serve right away; cooled gougères will lose their dramatic height, but are quite good when toasted.  Makes about 18 rolls. 

       

      WILLOUGHBY tartiflette

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      Our take on a French dish, which was originally developed to help sell more Reblochon (a raw-milk, washed-rind cows milk cheese). Works equally well with Willoughby or Oma. 

      • 2 wheels Willoughby 
      • 8 oz. slab bacon, cut into matchsticks about 1 cm. thick
      • 1 medium yellow onion
      • about 2 pounds potatoes, peeled (waxy varieties work best)
      • 2 tbsp. butter (optional)
      • 1/2 cup dry white wine
      • salt and pepper to taste

      Preheat the oven to 375°. Slice the potatoes and onion thinly, and set aside.  

      Melt the butter in a pan over medium heat, add the bacon and cook until crisp, about 10 minutes. We find that when cooking in cast iron or a similar heavy skillet, you can omit the butter. When done, remove the bacon and set aside, leaving the fat in the pan. 

      Keeping the pan over medium heat, add the onion to the rendered bacon fat and stir to coat. Cook for 10-15 minutes, until translucent and lightly golden. Add the wine and continue to cook, stirring often, until the liquid is reduced by about half. Stir in potatoes and season with salt & pepper, and cook for another 8-10 minutes until the potatoes are just tender. Remove from heat and add the bacon, stirring to combine. Spread the potato mixture in a buttered, oven-proof casserole dish.

      For a dramatic presentation, slice each wheel of Willoughby in half horizontally, producing two thin full-moons of cheese from each wheel. Lay these gently on top of the potato mix, cut-side up. For less drama but more even cheese distribution, cut into cubes (including the rind) and layer evenly on top of the potato mixture. Bake for 25-30 minutes, or until the cheese is golden brown and bubbling. Serves 6-8. 

       

       

      cabot clothbound cheddar wholegrain crackers

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      For a heartier cracker, replace the all-purpose flour with whole-wheat flour. Rye flour gives these a nice depth that complements the cheese. 

      • 1 cup (about 4 oz.) Cabot Clothbound Cheddar, grated, plus 1/4 cup to sprinkle on top
      • 1 cup whole-wheat
      • 3/4 cup all-purpose flour
      • 1/4 cup rye or spelt flour (or substitute wheat or oat bran)
      • 1/2 tsp. kosher salt
      • ground black pepper to taste
      • 1 stick (4 oz) unsalted butter, cold an cut into small cubes
      • 1/2 cup whole milk
      • 1/4 tsp. dried thyme (optional)
      • 1/4 tsp. red chile flakes (optional)

      Preheat oven to 400°. In a large bowl, whisk together the flours, salt, pepper, and 1 cup of the cheese. Add the thyme and red chile, if using. Add the butter and blend with a pastry cutter until the texture of very coarse cornmeal. Add the milk and stir to just combine. With your hand, turn the dough over a few times in the bowl to bring it together into a ball. Divide this into 3 pieces.

      With each piece of dough: place on a floured work surface and flatten it into a disk with the palm of your hand. With a rolling pin, roll it out until about 1/8" thick or roughly 10" across. Carefully transfer this to a piece of parchment paper or aluminum foil. Using a sharp knife or a pizza cutter, cut the dough into 1" squares (or whatever size your heart desires). It's not necessary to separate them before baking 

      Lift the parchment onto a baking sheet, and sprinkle the crackers lightly with some of the remaining cheese. Bake for 15 minutes, or until a deep golden brown. Remove from the oven and allow to cool in the pan.

      Store at room temperature in an airtight container. Makes about 200 small crackers. 

       

       

      harbison fondue for one

      Photo courtesy of Olmsted NYC

      Photo courtesy of Olmsted NYC

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      ... or two. This recipe is inspired by a dish at Olmsted NYC (pictured at right), where it's served with a singed branch of aromatic herbs and a dish of pickled radishes, croutons, and fresh apple. 

      • 1 wheel Harbison

      With a very sharp knife, score the bark all the way around the wheel of Harbison. You're going to cut it in half horizontally, and end up with two full circles, so cut all the way through the bark first so your knife will move smoothly. With a long thin knife (or a cheese wire is perfect), cut through the paste to split the wheel neatly in half. This is easiest to do when the cheese is cold.

      With a hand-held kitchen blow torch, toast the cut surface of the cheese until it's lightly golden with some darker, bubbling-up spots. 

      Serve with a roasted or pickled vegetables, crusty bread or crisp fresh apples - or all three!