Cheese Feature: Aged Cheddar

Is there a cheese more universally known and loved than cheddar? Probably not, but some cheddars excel in flavor, texture, and creaminess more then others. Our naturally golden and exceptionally creamy Aged Cheddar highlights the special qualities of our Guernsey milk. Every slice you’ll enjoy of this Aged Cheddar reflects the vision and spirit of W.D.Hoard. Try it and you may not approach cheddar cheese the same way.

Quiz Time!

What’s the purpose of aging cheese?

a.          Flavor development

b.          Texture development

c.          Aroma development

d.          All of the above

The correct answer is d. All of the above

‘Tis the season for cheese

It’s time to get serious about finding the perfect gift for everyone on your holiday shopping list — especially those who are just about impossible to buy for. There’s that friend or family member who has it all, and then there are the even tougher folks who don’t want it all. Our solution for both: consumable gifts. They’re ideal for the recipient who has everything, because they aren’t redundant; that’s part of the reason food and drink gifts are a growing trend. And for the people on your list who chafe against materialism, clutter, and waste, consumables are welcome because they’ll get used.

For the holiday season, Hoard’s Dairyman Farm Creamery is upping the ante. Our artisan, Guernsey-milk cheese has always been a go-to for gift giving and entertaining, but it’s more than what we deliver: it’s how we deliver it. Our handcrafted, made-in-Wisconsin wooden boxes are keepsake-worthy reminders of the deliciousness that was nestled inside, and they can be repurposed and displayed — a bonus that will please the reduce-reuse-recycle recipients on your list. And the variety of cheese options we offer to fill said boxes means satisfaction guaranteed:

Doubles variety box: two each of our Cheddar, Gouda, Sark Butterkase, and Port-Salut-style Belaire.

One of Each variety box: Cheddar, Gouda, Sark, and our Camembert-style St. Saviour.

Wheel of Belaire: 5 pounds of our creamy, mild, and universally loved cheese nestled into that handmade wooden crate. Share it, hoard it, make it the centerpiece of your holiday charcuterieboard. If the wheel isn’t enough to go around, you can add four additional 7-ounce cuts.

Loaf (or two) of Sark: Each loaf is 5 pounds — if you’re ready to celebrate the holidays in rich, decadent style, this buttery, spreadable cheese is the way to go. 

6-count of St. Saviour: Can’t get enough of Camembert-style cheese? Here’s the solution — if you gift this box with 6 rounds of our St. Saviour, maybe the recipient will offer you one.

For other laser-focused cheese fans, we also offer straight-to-the-point six-count boxes of Belaire, Sark, and Cheddar. (If you know what they like, and they know what they like, we say cut to the chase).

If you want to curate a consumables gift on your own, we also offer the option to purchase the wooden box itself. Visit our website at https://www.hoardscreamery.com/store/p/round-gift-boxes-n2n22 for more details.

Recipe: Lemon-St. Saviour Pasta

We’re at the time of year when tradition calls for rich, decadent dishes and lavishly filled buffets —all the more reason to have recipes on hand that offer lighter flavor profiles. Citrus always comes in handy to cut through and complement more indulgent ingredients; here, we’ve combined our sumptuously creamy Camembert-style St. Saviour with bright, acidic lemon. Served with your favorite pasta and set off with garlic, cream, and white wine, this dish comes together quickly. Combined with a mixed-greens salad and a fresh baguette, you’ve got a dinner worth gathering at the table for. 

Lemon St. Saviour pasta

Ingredients

2 rounds Hoards St. Saviour cheese, rind removed and cubed

2 tablespoons butter

3/4 cup heavy cream

2 fresh garlic cloves, crushed

⅓ cup white wine

Juice from 1 lemon (Meyer or standard)

Grated lemon peel from one lemon (organic if possible)

1 teaspoon instant vegetable broth

8 oz pasta, cooked and drained but not rinsed. (Reserve ¼ cup of the pasta water to thin sauce if needed.)

Grated lemon peel or fresh thyme to garnish

Instructions

Melt butter in large saucepan over medium high heat. Add the crushed garlic and cook until fragrant. Then add the heavy cream, instant broth, wine, lemon juice and zest. Whisk until well combined.

Heat until mixture start to bubble but not boil, stirring frequently. Reduce heat to medium low. 

Add the cubes of St. Saviour cheese, a few at a time and whisk into the mixture. After all cubes are incorporated finish with salt and pepper to taste. Keep warm.

Mix in pasta. Add pasta water if sauce is too thick for your liking. Add more lemon peel and or fresh thyme as a garnish.

Cheese Feature: Gouda

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.

Quiz Time!

Which cheese is named after a Dutch city?

a.          Havarti

b.          Cheddar

c.          Camembert

d.          Gouda

Answer: d

Paying homage to fromage

City of Lights…city of cheese? Paris, France, offers travelers the chance to experience history, architecture, romance, and of course its famous food and libations, but for cheese lovers, there’s now a place that formally pays homage to fromage. The Musée Vivant du Fromage — Living Cheese Museum — opened in mid-2024 and is enticing visitors away from more established must-sees like the Notre Dame Cathedral in the same neighborhood. The museum’s interactive and educational format includes a portion dedicated to the history and culture, geographic distribution and types of cheeses, as well as a look at the onsite dairy where cheese is produced daily (and of course, once you’ve worked up an appetite, the staff offers tastings). Round out the experience by browsing through the cheese shop and the gift boutique, and you’ll be well fortified for continuing your Parisian adventure.

But you don’t have to cross the pond to experience the history and legacy of cheese; there are plenty of sites in North America to get your fill. Wisconsin, fittingly, is home to the National Historic Cheesemaking Center. It’s located in Monroe, a small town known for its master cheesemaking ties in the heart of America’s Dairyland. And you don’t have to hit the road to shop for great cheese, either: also from Wisconsin, Hoard’s Dairyman Farm Creamery cheeses are available online to ship right to your door.

Leftover cheese? Unlikely — but here are some just-in-case ideas

Two words you don’t often hear together are “leftover” and “cheese.” While the concept is unfamiliar to most cheese lovers, there are times when you find yourself with odds and ends in the cheese drawer (everyone has one of those, right?). And while we’re not opposed to snacking while standing at the open refrigerator door, “leftover” cheeses can be put to more elevated purposes. The next time you find yourself with a little extra Gouda, Cheddar, Brie, Camembert, or Manchego, augment your dishes or create some flavorful specialties:

Mashed potatoes. You’d have to look pretty hard to find a cheese that won’t complement a batch of creamy mashed potatoes, but there are some choices that take the combo over the top. Grate or chop a Camembert-style or Gouda cheese and blend in while the potatoes are piping hot for a side dish that’s so rich and flavorful you’ll likely pass on the gravy.

Cheese straws. These classic appetizers look impressive, but you can take a shortcut and use puff pastry and whatever semi-firm to hard cheeses you feel like grating (we especially like Gouda). Keeping the dough chilled, spread it out, brush one half with melted butter, and sprinkle your cheese medley on top. Fold the plain side on top of the cheese mixture. Use a pizza cutter to cut long strips of the dough and twist them into spirals to capture the cheese. Brush with an egg wash and bake in a 400-degree oven until golden brown and puffy, about 15 minutes.

Cheese crisps. Want an even easier way to impress? Cheese crisps have one ingredient: whatever firm cheese you have a hankering for. Cheddar is classic here. You just place shredded or sliced cheese on a parchment-lined baking sheet in 1-½ inch portions, allowing an inch or two of space between. Bake in a 400-degree oven for about 6 minutes or until the cheese bubbles and turns slightly golden around the edges.

Mac and cheese. No matter how much cheese the recipe calls for, there’s always room for more. An ovensafe dish, some grated leftover cheese (soft, semi-firm, and hard all fit the bill), and a few minutes in a 350-degree oven make this popular classic even more of a hit.

English potted cheese. This is a rich, traditional dish that’s based on ratio rather than specific amounts, so it works great for leftovers. Two parts cheese (Cheddar is classic, but feel free to mix and match) to one part butter, salt and pepper, and an optional splash of sherry is all it takes to make this tasty spread. Shred or chop the cheese, then whiz it in the food processer, adding the room-temperature butter and other ingredients as you go. When it’s smooth, put it in a crock or ramekin, chill, and serve with your favorite crackers and fresh fruits.

Cheese Feature: Havarti Dill

The addition of real dill fronds among our Island Havarti’s little holes is a classic complement to the cheese’s soft tang and the serious Unami qualities it gathers from our farm’s milk. It really goes well with just about anything on a cheese board, melted, or in cooking. Medium wines like Pinot Grigio or Merlot, or European style beers are favorites with this cheese. Try it with pickled vegetables and herring, smoked salmon, and other Scandinavian delicacies.

Quiz Time!

What is the title of Wisconsin’s reigning dairy ambassador?

a.          The Dairy State Queen

b.          Alice in Dairyland

c.          The Cheese Chief

d.          The Milk Monarch

The correct answer is d. Alice in Dairyland