In collaboration with Provisions International, New England Cheesemakers, and the Neighboring Food Co-op Association, we highlight two regional artisanal cheese producers each month. Check out these deals, good through January!
Shepsog from Grafton Village Cheese Company in Grafton & Brattleboro, Vermont
Sale price: $15.99/lb (save $9)
Made from raw sheep and cow's milk and aged 4-6 months, Shepsog has a dusty gray and white mottled rind, with a firm texture that echoes the curd structure of the cheese. Expect aromas of cultured butter and fresh buttermilk, alongside bright flavors that are lemony and sweet, with notes of caramel and a clean, nutty finish. Shepsog is best served as a table cheese. Pair with toasted nuts and raw honey, shave over grilled asparagus, or enjoy with a handful of trail mix as you observe the view from your nearest mountaintop.
Scroll down for a recipe using Shepsog cheese.
Lillé Coulommiers from Vermont Farmstead Cheese Company in Windsor, Vermont
Sale price: $11.99/lb (save $5)
Lillé is a Coulommiers-style cheese, decadently sumptuous, soft-ripened, with a supple paste, a rich creamy body and a subtle mushroom nuance with notes of nut and butter. Lillé is a pasteurized cow's milk bloomy rind cheese. Vermont Farmstead Cheese Company began as a community effort to preserve a picturesque 18-acre dairy farm in South Woodstock, VT in 2009. Passionate residents raised money to purchase the land, buildings, and equipment in hopes that it would remain a dairy farm. With generous contributions and tireless efforts of an entire community, Vermont Farmstead succeeded in becoming the first community-owned artisan cheese and dairy facility in the state.
Also, don't miss out on our Cabot Monday Sale. Every Monday, select Cabot Creamery cheeses are 2/$5, for everyone!
Even more biweekly cheese sales can be found on our sales page here.
Hemingway's Fallen Soufflé of Vermont Cheeses
Hemingway's Restaurant held the AAA Four-Diamond Award for over twenty years. Chef Ted Fondulas graciously shared this recipe with Grafton from his former restaurant, which focused on Vermont foods.
7.5 oz milk
1 oz butter, unsalted
3/4 oz King Arthur all-purpose flour
3 egg yolks, large, fresh
Pinch of salt
9 oz Shepsog, shredded
1 tablespoon almonds, ground
1/4 tablespoon fennel seed, ground
4 egg whites, large
1. Preheat oven to 375 F. Lightly butter 8, 4-5 oz ovenproof ramekins, and set aside.
2. Boil milk in a medium saucepan over medium-high heat. Remove from heat and set aside.
3. In a medium skillet, melt butter over medium-low heat. Add flour and cook for 5 minutes, whisking constantly. Increase heat to medium. Slowly, whisk in the milk and bring to a boil for 1 minute, whisking often. Remove pan from heat.
4. Add salt and cheese. Mix until cheese has melted and is smooth. Set aside to cool.
5. Lightly whisk in the yolks.
6. Meanwhile, sprinkle the insides of the prepared ramekins with almonds and fennel seeds, rotating dishes to coat.
7. Beat egg whites in a medium bowl until stiff, but not dry. With a rubber spatula, fold half of the whites into the cooled egg yolk mixture. Gently fold in the remaining egg whites. Spoon mixture evenly into the prepared ramekins and place in a water bath.*
8. Bake for 50-60 minutes or until soufflés begin to puff, turn golden brown on top and softly set in the middle. Note: Serve immediately or store covered in the refrigerator for a few days. Before serving, use a knife to un-mold and bake on a baking pan in a 300 F oven for 10-12 minutes. Serve immediately.
*For water bath: Place ramekins in a large shallow metal baking pan. Add enough warm water to come halfway up the sides of the ramekins and gently place in the oven.
How to Serve
To serve, plate with a salad of baby lettuce tossed in garlic oil and salt and pepper. Garnish salad with a few spears of endive drizzled with honey balsamic vinaigrette.