Cheese feature of the week: Havarti Fuego

This milky, creamy cheese offers a light and mild flavor, with a semi-firm, smooth texture. It features delicate buttery notes that perfectly balance the slight tanginess and a spicy kick from the mix of habanero and jalapeño peppers. It’s great for melting or slicing, and can be used in a variety of dishes.

This cheese pairs wonderfully with fruits, cured meats, dark chocolate, or tortilla chips. The ideal pairings include a crisp Sauvignon Blanc, a refreshing Pilsner, or a Pale Ale. For a contrasting option, try it with a delicate Rosé or a bubbly Prosecco.

Purchase on our online store here, or you can find Havarti Fuego at the World Dairy Expo, September 30 – October 3 at Booth #4327. See you there!

What makes the holes in Havarti cheese?

a.          Oxygen

b.          Carbon dioxide

c.          Water

d.          Whey

If you guessed b. Carbon dioxide, you are correct!

Bound for black market? Cheese theft arrests expose plot

Authorities in England have arrested six men since last October as they investigate the theft of artisanal Cheddar cheese valued at more than $405,000. Staff at Neal’s Yard Dairy, an upmarket cheese seller and wholesaler, were the unwitting participants in a scam that yielded the thieves roughly 48,000 pounds of Cheddar that came from artisan suppliers throughout England and Wales. The 950 wheels were delivered to an individual who had convinced Neals Yard Dairy staff that he worked for a French retailer as a wholesale distributor. The arrests soon followed, starting with a 63-year-old man who was taken into custody on suspicion of fraud by false representation, as well as handling stolen goods. Scotland Yard’s investigation of the case went quiet for months, but in mid-August, authorities announced they’d nabbed five more men. London’s Metropolitan Police continue to build their cases against the alleged thieves.

The case is hardly one of a kind; the BBC reported that luxury and artisan cheeses have been continued targets for black market purveyors. Organized crime rings are attracted to food theft because it generally carries less risk than, say, illegal drug smuggling. Finding a market for the cheese may be easier these days: with sanctions tightened on Russia, there’s speculation that food from Western nations might appear on the black market there. But while the “Grate Cheddar Heist,” as celebrity chef Jamie Oliver dubbed it, is not a one-off crime, many of the cheeses targeted are unique. Cheddar, which originated in England, is a favorite variety for artisan cheesemakers to put their own spin on. It’s also the best-selling cheese in the United Kingdom and ranks near the top for the U.S. as well — which means you don’t need access to the black market to find a Cheddar that’s worth its weight in flavor, texture, and versatility.

Fill it and grill it: quick weeknight dinners

Quick — what’s filling, delicious, and … quick? This time of year, we’re all looking for dinner solutions that are easy to prepare but don’t taste like you cut corners. Even better? A meal plan that you can customize to each family member’s tastes. The simple grilled cheese, elevated with quality ingredients and imaginative combos, fits the bill. Use good breads, cheese, fruit, and an optional meat to build to expand your horizons beyond basic with these flavorful fusions:

I’ll Have a Blue Crispness: Multigrain bread, blueberry preserves, Camembert or Brie, and a slice of prosciutto. The sweet-salty juxtaposition of the fruit and meat are set off by the creamy, rich cheese and the crisp, nutty texture of the bread. (You can lean into the fruitiness by grilling this one in olive oil instead of butter.)

Too Gouda to be True: Sourdough, Gouda, tart apple slices, and turkey bacon. If your Gouda is great, then you can be confident that subbing out regular bacon for the lower-fat turkey version will fly under the radar. Granny Smith apples add a welcome touch of acidic crunch, and the tang of the sourdough’s punctuates the Gouda’s buttery contribution. (Speaking of butter, stick with that for cooking this sandwich; it’s a classic.)

For the Dill of it: A light rye bread, Harvarti, smoked salmon and a sprinkling of fresh, finely chopped dill. This combination will celebrate Havarti cheese’s Scandinavian roots with traditional ingredients that are a natural fit. But for an even more integrated taste sensation (and one fewer ingredient to prep), try Hoard’s Dairyman Farm Creamery’s Island Havarti Dill; our cheesemakers incorporate dill fronds right into the process. (Prep tip: Butter is better for pan-grilling this sandwich.)

Check out all of Hoard’s Dairyman Farm Creamery cheese offerings; you just might discover you have grilled cheese aspirations — and inspirations — of your own!

Cheese Feature of the Week: Gouda

Our award-winning Gouda cheese.

This 6 month old Gouda will be a welcome addition to your next cheese board and you’ll also find it melts beautifully, opening up endless possibilities for dining and entertaining. 

Very few wines will miss when paired with our Gouda, but try a Sauvignon Blanc, Riesling or even your favorite champagne to start. For beer, an ale is a sure bet. Try serving on a cracker with a small wedge of pear or apple. Or slice a baguette and melt your Gouda over thin sliced tomatoes and top with a sliver of capicola or Canadian bacon to experience a little piece of cheese heaven on earth. 

Gouda was developed centuries ago in the southern region of the Netherlands and is known for its solid texture and complex character. Young Gouda starts out with an aromatic and sweet, caramel-like flavor that becomes more savory and nutty with age. 

Today master cheesemakers are crafting our Gouda from the legendary Guernsey milk that comes exclusively from the Hoard’s Dairyman Farm. Experience the art of cheese in its finest form.

Click HERE to learn more about Hoard’s Dairyman Farm Creamery cheese, our historic farm’s Guernsey cows, and to order this award-winning Gouda cheese and other varieties online.

Quiz Time!

How much Cheddar cheese does the average American consume per year?

a.          11.37 pounds

b.          15.65 pounds

c.          9.12 pounds

d.          19.55 pounds

If you guessed the letter a. 11.27 pounds, you are correct!

Can’t go wrong with the classics: Camembert and Cider, a match made in Normandy

Cheese lends itself to both classic and surprising combinations: Cheddar and crisp, tart MacIntosh apples, brie and plump red grapes, Manchego and a perfectly ripe watermelon. Some of these pairings have been taste-tested into being, and others developed as natural geographic partners — when cheesemakers got down to work in a climate that supported a certain type of fruit tree, or near a particular wine region. Whatever the genesis, if it tastes good, we say by all means eat it, but there’s a special place in cheese-loving hearts for those legacy pairings that have stood the test of time. One such combination is Camembert and cider. Both these distinctive treasures come from Normandy, a region of France and the British Channel Islands, with a rich history that includes moments of culinary greatness. Camembert, an 18th-century innovation in cheese which hails from Northwest France and is known for its edible rind, distinctive aroma, and earthy taste, calls for a libation that can live up to all that personality. And the folks who first ate it likely did so accompanied by another Normandy specialty: cider. Apples have been used in this region since before Charlemagne to create libations that range from light and sweet to tangy and dry, and modern-day Normans understand that forefathers knew best — they still pair up Camembert with cider to this day. (If cider’s not your thing, try Calvados, another apple-forward, Normandy-based beverage; it’ll set off your Camembert just as classically and maybe even more enticingly.)

Looking for a versatile Camembert-style cheese that lends itself well to pairings, recipes, and picky palates? Hoard’s Dairyman Farm Creamery’s St. Saviour, named after a parish on the Normandy-influenced island of Guernsey, is a great option. Its creamy interior, combined with that classic Camembert-inspired rind, has garnered international attention and honors from the World Cheese and International Cheese and Dairy competitions.

Hoard’s cheeses rise to the challenge

You may have noticed that Wisconsin is big on cheese — yes, the foam cheesehead hats are eye catching, but don’t let them lull you into thinking we’re not serious about this stuff. Wisconsin cheeses hold their own in national and international competitions, and while our intra-state cheesemaking rivalries may be friendly, the competition is still fierce, and the ribbons are hard-won. One of the hardest-fought state contests is held annually in the city of Monroe, a.k.a. the “Cheese Capital of the U.S.A.” Here, the Green County fairgrounds host the state’s largest county fair cheese competition — this year, more than 100 entries were registered from cheesemaking hopefuls all over the state as they vied for Gouda glory, Cheddar championship, and Swiss success. Hoard’s Dairyman Farm Creamery was among the contestants, and thanks to hardworking cheese artisans and a very special Guernsey herd (the oldest and largest continually registered of its kind in the nation), took home honors for three of its cheese varieties. 

Many cheese competitions use a 100-point scoring system, which evaluates entries based on multiple criteria around flavor, texture, finish, and appearance. Each cheese has its own flavor profile and ideal qualities beyond that of taste. For instance, Cheddar should achieve harmony among nuttiness, sweetness, saltiness, and acidity, according to the American Cheese Society. That balance shouldn’t be compromised by bitterness or fruitiness, and that cheddary essence should be delivered in a firm, but not crumbly texture and consistent body. At the Green County Fair, Hoard’s Dairyman Farm Creamery’s aged Cheddar took the Open Class blue ribbon, scoring a 98.56 (if you needed any confirmation that cheese judging is a serious business, note that scores go out to the hundredths of a point). 

Hoard’s also picked up a ribbon in the Pepper-Flavored Natural Cheese category at the Green County Fair. Here, the Havarti Fuego took second place. This variation on Hoard’s Dairyman Farm Creamery’s popular Island Havarti offers a spicy kick, thanks to a carefully balanced addition of habanero and jalapeño peppers. The blend of creamy, slight tangy Havarti with the spicy peppers earned a whopping score of 99 from the judges. 

Another Hoard’s offering has caught the attention of judges this year: Belaire, the creamery’s salute to Port-Salut style cheeses, recently picked up honors at the American Cheese Society’s national contest – but it also earned recognition at home, taking fourth

Cheese feature of the week: SARK

SARK: TRIPLE CREAM BUTTERKÄSE CHEESE

Creamy, buttery, mild and versatile are words that quickly come to mind when describing our Sark, butterkäse cheese.  Named for the channel island of Sark, this golden delight’s origin is in the alpine region of Germany and Switzerland but it knows no borders today.

Our rich Guernsey milk gives this mild cheese a near decadent melt-in-your-mouth creaminess.  Did we say versatile?  This cheese will improve just about anything it touches from soups, omelets, pastas and steamed vegetables, to sauces, sandwiches or your next cheese tray.  Some old-world cooks even add it to their strudel.  As Sark ages it is able to be spread at room temperature, opening up another world of possibilities.

Try slicing and serve with prosciutto and olives on sourdough with grapes, plums or melon on the side.  A Chardonnay or Riesling will pair well too, but it’s just as comfortable with your favorite lager or even a spot of brandy.

Master cheese makers are handcrafting Sark exclusively from the award-winning Guernsey milk produced on the historic Hoard’s Dairyman Farm. Purchase your Sark cheese here!

Quiz Time!

What gives Guernsey milk its distinctive golden hue?

a.          Butterfat

b.          Beta carotene

c.          High protein

d.          Milkfat

The answer is b: Beta carotene