Cave Aged Cheddar
Did you know that cheddar cheese was first made in 12th century England (link to external site)? What began as a culinary staple in the small village of Cheddar in Somerset, England, soon became so popular even the kings of England were ordering it for feasts!
Though its roots are in England, the cheese artisans of Vermont have definitely made cheddar their own, and Cave Aged Cheddar from The Cellars at Jasper Hill Farm (link to external site) is one of the best. Made with milk from Cabot Farms, it is a quality, regional product we are proud to carry. Mix it in some Mac & Cheese for a comfort meal on a cold winter day, eat slices with apples and pears for a healthy snack, or melt it on top of garlic toast for an extra cheesy treat. Check out our cheese case for this and other delicious domestic and international cheeses.
Do you have a favorite cheesy recipe to share? Email Sushannah or tag @hawthornevalley in your Instagram posts with your cheddar creations.
1 stick butter (8 Tbsp or 4 ounces)
1 cup water
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs
1 cup (4 ounces) grated sharp cheddar cheese
2 teaspoons chopped fresh thyme (or rosemary)
Freshly ground pepper
- Boil the water, butter, salt: In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat.
- Add the flour and stir: Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan.
- Let cool a couple minutes, then add eggs, one at a time: Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly. You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough.
Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. (Do this part in a mixer if you want, or by hand with a wooden spoon.) The dough should become rather creamy.
- Stir in the grated cheese, thyme, and a few grinds of pepper.
- Scoop spoonfuls onto lined baking sheet: Heat oven to 425°F. Spoon out small balls (about a heaping tablespoon) of the dough onto a silicone or parchment lined baking sheet, with at least an inch separating the spoonfuls.
- Bake: Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden.
Makes about 2 dozen.