Say cheese: Language and legacy on the Channel Islands
The Channel Islands off the coast of Normandy, France, have a unique and varied history. Residents of the archipelago — whether they’re from the Isle of Guernsey, Jersey, Alderney, or Sark — work to keep their legacies alive via their cultural traditions, their food, and in some cases, even their language. Guernesiais — or Guernsey French — is technically a patois (linguist lingo for a regional dialect) with some estimations of less than 100 fluent speakers, putting it in critically endangered territory. The island of Jersey has Jèrriais (Jersey Norman French), which was officially recognized as a language in 2019. But even though this island stretches less than 11 miles across, its Jèrriais-speaking inhabitants don’t all sound the same, not do they use the same vocabulary. The smaller-still island of Sark, which is just two square miles, also had two distinct variations of Sercquiais, its own dialect.
The BBC offers lessons in Guernsey French, with simple phrases and words available to listen to and practice pronouncing — and with the Channel Island’s rich culinary legacy, you can bet many of these elementary lessons focus on food. The Guernesiais word for cheese appears identical to the modern French term, fromage, but is pronounced slightly differently by the inhabitants of this island who are still fluent in the patois of their ancestors. If you want to give Guernesiais a whirl, the phonetic guide to the following sentence is in parentheses: I'm' faut du fromage. (Eem fow du fromarj.)
The translation? I need cheese. And that’s a sentiment we can get behind, in any language.
Holiday “hygge” — keeping the season cozy, the Danish way
The Danes, according to a few international surveys on the matter, are some of the happiest people in the world. Contributing factors include their community spirit — an attitude which runs parallel to their devotion to family and creating inviting environments. During the holiday season, providing a cozy place to land is paramount no matter your nationality, but we can definitely take a page from the book of the Danish, who specialize in making long, dark winters seem comfortable, homey, and welcoming.
Their word for it is “hygge,” roughly translating to “cozy and contented,” and pronounced “hyoo-guh.” Simple additions to your environment: a candle or two, some textured blankets, warm drinks, and fortifying snacks will heighten the hygge. But for a truly Danish night of hygge (and easy holiday entertaining or meal solutions), look to the tradition of smørrebrød — open-faced sandwiches incorporating a variety of cold cuts, fish, cheese, and toppings.
Start with a good, sturdy rye or sourdough bread (or a combination loaf if you can find one). Crowd-pleasing toppings include sliced cheese — we like Havarti, infused with dill or traditional-style — along with a variety of cold cuts, hard-boiled egg slices, pates, and pickled vegetables. The bread is traditionally spread with butter, but you can get the best of both worldsin one swipe by using a buttery, spreadable cheese like butterkase. Garnish your open-faced sandwiches with fresh dill, red onion, or chives, and present the platter with serve-yourself sauces like remoulade and mustards. A Danish rule of thumb: If you can see the bread through the toppings, you’re not done constructing your hygge holiday masterpiece.
Festive food made easy – elevate your holiday charc boards
Your charcuterie board offerings will be just as delicious if you arrange them simply instead of artfully, but if you’re up for a challenge, the holidays are the perfect time to test your patience and hand-eye coordination. Whether it’s a family movie night or a cocktail party with a few dozen of your closest friends, an impressive display of cheeses, fruits, meats, and starches will have them gathering around the table to sample the selection — and savor your festive style.
A simple way to reflect the holiday theme is to create a charcuterie wreath. You can freestyle itby arranging the goodies directly onto your platter, but we find it easier to use skewers and some sprigs of rosemary, kale leaves, or whatever edible greenery your refrigerator yields. Cube and slice your cheeses first, then prepare the meats, slicing round cuts in the middle and folding or rolling them before threading onto the skewers (see photo). Deal in some colorful and flavorful surprises along the way: fresh or dried fruits, pickled artichoke hearts, cornichons, fresh vegetables, alternating the ingredients along each skewer’s length. As you create the circle, tuck in full-length fresh rosemary sprigs and other greenery to add to the wreath effect. You may want to create some extra skewers ahead of time to replenish!
Charc board choices
Offer a variety of meats, cheeses, and sweet/fruity or briney/savory items, whether you’re creating the skewered wreath or another charc configuration.
A Guernsey good time: La Longue Veille
The eve before Christmas Eve is often filled with holiday activities — even if they’re not officially part of the celebration. Think frantic gift shopping and last-minute menu planning. But on the Island of Guernsey, there is a longstanding December 23rd tradition that has become part of the holiday calendar: La Longue Veille (in both the island’s patois Guernésiais and its parent language, French, it roughly translates to “the long night before”). The occasion is still observed by islanders, who mark it with family and neighborhood gatherings centered around mulled wine (traditionally served in coffee cups or mugs), mild cheeses, and Guernsey biscuits — yeast bread rolls baked using long-established recipes.
La Longue Veille traces its roots back hundreds of years; back in the day, Guernsey residents supported themselves primarily through knitting woolen goods. People of all ages contributed to the trade, men and women alike. In the longer, darker evenings of winter, they’d gather at one house to save on lighting fuel, knitting and singing the nights away. On December 23rd, the year’s projects were gathered and packed up for the Christmas Eve annual fair and market. The work was accompanied by the refreshments that have made the jump to the modern era: Homes that celebrate La Longue Veille still serve the traditional menu, including cheeses made with Guernsey milk, known for its rich flavor and golden hue.
If you’d like to tap into that La Longue Veille magic, choose mild cheeses like our Sark Butterkase, Belaire, and Gouda. For the true Guernsey experience, served mulled wine in mugs and accompany with Guernsey biscuits (recipe below).
Guernsey Biscuits
3 ½ cups flour
4 ½ teaspoons (two packets) active dry yeast
2 teaspoons salt
1 stick unsalted butter, room temperature
1 cup whole milk, warmed to 110° F.
2 teaspoons sugar
Preheat oven to 400° F. Grease a baking sheet; set aside. Sift flour and salt. In a separate bowl, cream the butter and add the sugar and yeast. Add warm milk and let the mixture stand for 10 minutes. Add the flour to the wet mixture and knead thoroughly until incorporated. Let rise in a warm place for an hour and a half; turn out onto a floured surface and punch down. Cut dough with a biscuit cutter and let rounds rise on greased baking sheet for 20 minutes. Bake at 400° for 20 minutes — tops should be golden brown.
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