Recipe: Belaire grilled cheese with blackberry-jalapeno compote
We’re always thinking of new ways to combine cheese and fruit — it’s a perfect combo to fill out a bento box, an appetizer spread, a midnight snacking session. But the fruit-cheese pairing can be leveraged for mealtime, too. This quick, tasty grilled cheese comes together quickly, so it’s great for weeknights. We settled on our Belaire cheese because its rich, creamy texture and flavor offset the sweet-spicy blend of the compote. Be sure to use an artisan bread, and you’ll create a sandwich to remember!
Belaire Grilled Cheese with Blackberry Jalapeno compote
Ingredients:
I wedge of Hoards Dairymen Belaire cheese cut into 8 slices
2 tbsp butter for sauce
4 tbsp butter for bread slices
8 small slices of good bread (like a farmers’ rye or sourdough)
1 container blackberries
2 sliced jalapenos seeds removed (if you want to go full throttle, keep the seeds)
1tsp sugar
How to make it:
For the compote:
In a small saucepan melt the butter, then add sugar, blackberries and jalapenos. Slightly crush
blackberries to release juice. Add up to 2 TBS of water depending on the juiciness of the berries. Heat
until thick and bubbly. Set aside.
For the grilled cheese:
1.) Use a very large or two smaller pans to make all 4 sandwiches at the same time.
2.) Butter all 8 slices of bread and brown on one side.
3.) Flip 4 bread slices over and top with Hoards Dairymen Belaire cheese slices. Low and slow is the way to go. When the cheese starts to soften add the berry mixture on top of the cheese.
4.) Top with the remaining bread slices, browned side down and carefully flip the sandwiches over.
5.) Brown for another 2 to 3 minutes until the cheese is completely melted.
Butterkäse basics and the Isle of Sark story
If you’ve ever checked out our cheeses, you’ll know that some of them are instantly familiar favorites: Cheddar, Gouda, and Havarti need no introduction. On the other hand, our Sark Triple Cream Butterkäse might call for one — Butterkäse, while it’s a cheese rooted in Old World history, doesn’t get quite the same marquee space as its European peers. But this rich, ultra-soft cheese deserves a closer look — as does our version’s namesake, the little Guernsey island of Sark.
As our friends over at Wisconsin Cheese point out, the first order of business is learning the right way to say it: it’s booter-ke-zuh, not butter-case. In German, it means butter-cheese, and it’s an apt description: it’s creamy, buttery, and often can even be spread rather than sliced. Because it’s fairly new to the European cheese scene (it first showed up in Germany in the 1920s as their take on a similar Italian cheese), Butterkäse has had only about a century to build a fan base. But it’s universally appealing, with a mild, smooth flavor that sidesteps objections from those who “don’t like cheese.” These days, Germany still produces most of the Butterkäse eaten in Europe, and in the U.S., Wisconsin-based companies — like Hoard’s — offer it locally as well as nationally.
Our version — Sark Triple Cream Butterkäse — is made with Guernsey milk, famous for its rich, golden quality. Guernsey cows originally came from the Channel Islands between England and France, and was the breed selected by our founder W.D. Hoard to form the basis of his Wisconsin herd in 1899. And while the Island of Sark’s Guernsey herds are a thing of the past, our contemporary Guernseys are descendants of the original Hoard’s herd.
Sark, with a population of only 500 or so, had a long legacy of Guernsey dairy farming, but they just said farewell to their only dairy farm in April of this year, when the owners retired. The Sark Dairy Trust website notes that the island once “was self-sufficient in milk and cream,” and with a goal to recapture that magic, in 2019 the Trust and like-minded residents put out a public appeal for funds to build infrastructure and attract a dairy farmer or two back to the Island after a long absence. Now, with the retirement of their latest farmers, they’re on the lookout again, hoping to bring dairy — and Guernseys — back to Sark.
This tiny island caught our eye when we first crafted our Butterkäse: we knew that this cheese variety doesn’t have the huge presence of some of our more well-known cheeses, but its straightforward, timeless appeal reminded us of the beauty and simplicity of the island Sark. The island is a throwback to a simpler time: cars aren’t allowed on the roads, only bicycles and horse-drawn conveyances, and the lack of urban sprawl has earned the island a Dark Sky Community designation. The people of Sark make it easy to enjoy the simple things — and we’re all for celebrating that.
What elected position did Hoard’s Farm founder W.D. Hoard hold?
a. Assembly member
b. Supreme court justice
c. Mayor of Fort Atkinson
d. Governor
If you guessed d. Governor you are correct!
Cheese Feature of the Week: BELAIRE: PORT SALUT-STYLE
Our Belaire, Port Salut (POR sa-LOO) -style variety is an exquisite, mild, and classic cheese that’s easy to eat and will quickly become one of your favorites. Its creamy, subtle flavor and soft texture make it an ideal cheese for formal occasions or a Sunday afternoon on the patio.
Belaire’s welcoming pale yellow interior is highlighted with a distinctive bright orange rind. Slice and enjoy on its own, with a cracker, or with fruit. Pair with a white wine for an extraordinary experience.
Trappist monks in the French coastal province of Brittany created the original Port Salut variety in the early 19th century. Today master cheesemakers are crafting our Belaire Port Salut-style cheese from rich, pure Guernsey milk that comes exclusively from the Hoard’s Dairyman Farm.
Cheese treatise: 16th-century manuscript now online
Historic transcribers have completed work on a recently unearthed 1580s “pamflylt” on cheese, and the Tudor-era author’s comprehensive take on the foodstuff is gaining traction on the internet. Touted as a nutritious addition to the diet, a digestive aid, and even a wound cleaner, cheese is explored at length in the 112-page manuscript, which includes cheesemaking techniques, types of milk used in its production, and advice on when to partake — including a lively passage on whether rennet could be replaced with fish innards to both curdle the milk and satisfy religious fasting-day restrictions.
The document constitutes a for-its-time comprehensive guide; the author cites ancient Greek texts while offering contemporaneous tips and advice from “countrey folke” on matters of production and digestion. Many portions have stood the test of time: “Some do adde to the curdes the juice of herbes, as of sage and … other adde spyces to make hit more delicate to the taste.” The author also notes the geographical differences among varieties, suggesting that the difference in flavor is due to different pastures, some grasses “beinge sweete” versus regions where “the grasse doth yielde a certain unpleasantness.” Other passages, such as the one on using cheese — topically — to treat gout, have fallen by the wayside.
Food historians are studying the manuscript and even trying out some of the cheesemaking methods within. A University of Leeds press release notes that while some of the author’s scientific claims have long been debunked, other observations by the as-yet anonymous author are still circulating. In the manuscript, “there’s a lot of discussion about when you should eat cheese,” noted Alex Bamji, associate professor at Leeds University’s School of History. “Generally, the view was it was best towards the end of a meal, which a lot of us still subscribe to today.” He does caution, however, that the logic around this in the 1580s was wobbly: “Cheese doth press down the meate to the bottom of the stomake, it says, where the digestion is best.”
The manuscript, which is now part of the Leeds University collection, can be viewed at https://explore.library.leeds.ac.uk/special-collections-explore/750167
Melting magic: Tips for incorporating cheese in your favorite fall dishes
It’s the time of year for cozy living: curling up in a snug blanket on the sofa, watching the candles flicker on the walls, and enjoying a dish that’s rich, tasty, comforting — and warm. (A charcuterie board or stacked-to-the-ceiling club sandwich just isn’t going to cut it when the thermometer falls.) Cheesy, creamy dishes like mac and cheese are what’s called for here, with the key word being creamy. But if you’ve ever been stumped in your home kitchen as to how restaurants achieve that melty — not stringy or separated — texture, know that it’s not just you. There’s a secret (several, actually) to making a perfect melted cheese dish. Try one of these pro tips and gather the family around the table:
Old-school roux. Making a roux is the classic cheese sauce method; it takes some patience but will yield that velvety texture you’re craving. Mix equal parts butter and flour in a saucepan over low heat. Whisk until the butter is melted and the flour incorporate and stir until it starts to lose that sandy look and texture. Slowly stir in milk, letting it heat gradually, and add freshly grated cheese. The sauce will pour easily and stay creamy longer than plain melted cheese. (Find detailed recipes online or in your mom’s old print cookbooks under “white sauce.”)
Melter’s little helper. Sodium citrate doesn’t sound too tasty, but a small amount of this emulsifier in your cheese dish will do the trick. It keeps the fat, protein, and moisture in the cheese from separating. You can find it in specialty food stores and online.
Cheese choices. Some cheese melts better than others; look for varieties that have high moisture and fat content. And don’t be afraid to mix it up — some of the most memorable dishes emerge from humble “what’s in the fridge” beginnings. If you’re in the midst of menu planning, try these melt-friendly options from Hoard’s Dairyman Creamery Farm: Havarti (classic Island or Fuego); Gouda; and Mexican Style Manchego.
Quiz Time ! ! !
What nation consumes the most cheese per capita?
a. The United States
b. France
c. Italy
d. Switzerland
The correct answer is: d. Switzerland
Cheese feature of the week: MEXICAN STYLE MANCHEGO
It’s the rich Guernsey milk that gives Hoard’s Dairyman Farm Creamery’s Manchego-style cheese a uniquely American flavor. A semi-firm cheese that originated in the La Mancha region of Spain, our Manchego is a delightful collection of buttery, nutty, tart, and sweet flavor notes. It melts on the palate and lends itself to grating, melting, or slicing with soups, sauces, pasta, sandwiches or salads. Pairs well with a robus red wine or sherry. Purchase here.
Apples, autumn, and cheese: name a more iconic trio
It’s apple time and whether you’re picking your specimens at the grocery store or the orchard, we know it’s tempting to bring home more than you actually need for the recipes you’ve got in mind. Instead of using all those apples for desserts, set some aside for this savory treat, made with Hoard’s Dairyman Farm Creamery’s Gouda — whether you prepare it on the grill or in the oven, the fennel and apples marry beautifully with the creamy, rich cheese. It just might become a family fall favorite!
Hoards Dairymen Gouda flatbread with grilled apples and fennel
Ingredients:
One wedge of Hoards Dairymen Gouda shredded (6 oz)
1 par-baked flatbread (we used Naan flatbread)
1 bulb of fennel, sliced
1 firm green apple (we used Granny Smith) cored, cut in half, and sliced
1 tablespoon melted butter
Instructions:
Grill the apple and fennel slices until caramelized in a griddle pan or an indoor or outdoor grill; set aside.
If you use an outdoor grill, you can finish the flatbread on the grill with the below steps; otherwise continue with a 400-degree oven.
Brush the parbaked crust with the melted butter. Top with grilled apples and fennel. Top with shredded Hoard’s Dairyman Farm Creamery Gouda cheese. Return to either the closed grill or the oven until the cheese is melted. Sprinkle with salt and pepper if desired.
Daring dairy: The World War II rescue of Alderney Island’s cows
Today’s American-bred Guernsey dairy cows trace their lineage to the small British Channel Island they’re named after. And just like their Jersey Island cousins, this breed has a long and storied past. Guernseys were legendary for their golden-hued, rich, and creamy milk, an ingredient still coveted by cheesemakers. But hidden in the margins of Channel Islands dairyhistory is a lesser-known chapter: the tale of the Alderney cow — a breed that escaped the Nazis,only to vanish for good not long after.
In the early days of dairying on the Channel Islands, “Alderney” was the catch-all group name for the archipelago’s cows. The name came from Alderney, the northernmost inhabited Channel Island. Over time, the Guernsey and Jersey emerged as distinct types and eventually dominated the island dairy scene. But the Alderney still had its champions, folks who insisted it was a breed unto its own, distinct from Guernsey and Jersey.
That belief was strong enough to prompt a rescue of Alderney herds from their eponymous island after the World War II evacuation of the island. With the German Army close at hand, agroup of about thirty men decided “an effort should be made to rescue Alderney’s famous cattle,” according to the account one rescuer gave to the Rochdale Observer in 1941. With only three “small pleasure boats” among them, the men managed to take about 500 head to Guernsey. Afterward, they returned to Alderney and continued to salvage supplies from the now-deserted isle — until a harbor scout spotted German bombs splashing around their boats.
But that heroic evacuation turned out to be the beginning of the end for the Alderney cattle; they were reportedly absorbed into the Guernsey Island’s herds. Still, Alderney residents were determined to revive their dairy darling by searching out any survivors. By now, islanders were used to skepticism about whether their cows constituted a unique breed; one told the Daily Telegraph in 1944, “We of Alderney are desperately keen about the matter.” But not everyone was convinced. A short piece The Guardian, cheekily titled “The non-existent cow,” dismissed the whole idea of a unique Alderney breed. “There never was such a creature,” it claimed. The truth may be lost to time, but for a moment, in the shadow of war, a small band of men believed it was worth saving.
Guernseys, of course, continue to thrive in Great Britain and across the pond, including at Hoard’s Dairyman Farm, home to the oldest continually registered Guernsey herd in the country. Check out their line of exceptional cheeses and experience a piece of history.