Unlike many other types of cheeses, Cheddar has always been made from cow’s milk. It is a hard and natural cheese that typically takes six months to two years or longer to produce. The younger the aging, the smoother the flavor. Cheddar aged six months or longer takes on varying degrees of sharpness, and typically ranges in color from natural white to pale or darker yellow when natural colorants are added.
For starters, kick off your morning with Waffle Breakfast Sandwiches, a delicious combination of the best of breakfast, featuring waffles, bacon, eggs and Cabot Extra Sharp Cheddar.
Moving on to lunch, try Cabot’s Harissa Garden Veggie Bowl, a nutrient-packed lunch recipe that is big on taste. Harissa, tahini and Cabot Seriously Sharp Cheddar are the star ingredients in this dish, elevating the flavor and perfectly complimenting the array of vegetables and rice.
For dinner, kick it up a notch and try Cabot’s spectacular Stovetop Mac and Cheese with Kale and Alpine Cheddar. The pairing of tender kale with our delicious Alpine Cheddar makes for a super creamy and scrumptious mac and cheese that’s also quick and easy to make.
For more great Cabot Cheddar recipes, visit cabotcreamery.com
WAFFLE BREAKFAST SANDWICHES
SERVINGS
4
PREP TIME
5 minutes
COOK TIME
15 minutes
INGREDIENTS
8 pieces bacon, cooked
4 ounces Cabot Extra Sharp Cheddar Cheese, cut into 12 slices
4 6-inch round frozen waffles
4 eggs
2 teaspoons Cabot Salted Butter
DIRECTIONS
4 ounces Cabot Extra Sharp Cheddar Cheese, cut into 12 slices
4 6-inch round frozen waffles
4 eggs
2 teaspoons Cabot Salted Butter
DIRECTIONS
PREHEAT oven to broil.
PLACE bacon on a sheet pan and cook it in the oven on the middle rack. Cook for approximately 5 minutes (depending on the thickness of the bacon. Add more cooking time for extra thick bacon.) Remove and set aside to cool slightly.
TOAST each frozen waffle until brown and slightly crispy in your toaster/toaster oven. Place toasted waffles on a baking sheet and layer the slices of Cabot Extra Sharp Cheddar evenly divided on each waffle. Broil on the middle rack of the oven for 3-4 minutes until the cheese is melted. Remove from the oven and cut each waffle in half.
PREHEAT a large nonstick pan over medium high heat for 2 minutes, then reduce heat to medium low. Add the butter to the pan and allow it to melt. Crack the eggs into the pan carefully to avoid breaking the yolks.
COOK the eggs until the edges are crisp and golden, and the egg whites are opaque. The yolk will still be runny. Total cook time for a runny yolk is 2-2 ½ minutes. Remove from the pan and set aside.
LAYER 2 pieces of bacon on one side of each waffle, the top with the fried egg. Top with the other half of the waffle, making a sandwich from each full waffle. Each sandwich will be the shape of a half circle.
HARISSA GARDEN VEGGIE BOWL
SERVINGS
4 veggie bowls
PREP TIME
10 minutes
COOK TIME
35 minutes
INGREDIENTS
PLACE bacon on a sheet pan and cook it in the oven on the middle rack. Cook for approximately 5 minutes (depending on the thickness of the bacon. Add more cooking time for extra thick bacon.) Remove and set aside to cool slightly.
TOAST each frozen waffle until brown and slightly crispy in your toaster/toaster oven. Place toasted waffles on a baking sheet and layer the slices of Cabot Extra Sharp Cheddar evenly divided on each waffle. Broil on the middle rack of the oven for 3-4 minutes until the cheese is melted. Remove from the oven and cut each waffle in half.
PREHEAT a large nonstick pan over medium high heat for 2 minutes, then reduce heat to medium low. Add the butter to the pan and allow it to melt. Crack the eggs into the pan carefully to avoid breaking the yolks.
COOK the eggs until the edges are crisp and golden, and the egg whites are opaque. The yolk will still be runny. Total cook time for a runny yolk is 2-2 ½ minutes. Remove from the pan and set aside.
LAYER 2 pieces of bacon on one side of each waffle, the top with the fried egg. Top with the other half of the waffle, making a sandwich from each full waffle. Each sandwich will be the shape of a half circle.
HARISSA GARDEN VEGGIE BOWL
SERVINGS
4 veggie bowls
PREP TIME
10 minutes
COOK TIME
35 minutes
INGREDIENTS
4 cups cooked grains, such as brown rice, farro, and/or quinoa
3 tablespoons harissa paste
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium cauliflower, florets separated
1 red bell pepper, cut into strips
2 red onions, cut into wedges
Salt and pepper, to taste
TAHINI DRESSING
3 tablespoons harissa paste
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium cauliflower, florets separated
1 red bell pepper, cut into strips
2 red onions, cut into wedges
Salt and pepper, to taste
TAHINI DRESSING
½ cup tahini
¼ cup lime juice
¼ cup water
2 cloves garlic
1 tablespoon olive oil
Salt and pepper to taste
TO SERVE
¼ cup lime juice
¼ cup water
2 cloves garlic
1 tablespoon olive oil
Salt and pepper to taste
TO SERVE
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
Cilantro leaves, for topping (optional)
Sesame seeds, for sprinkling (optional)
DIRECTIONS
Cilantro leaves, for topping (optional)
Sesame seeds, for sprinkling (optional)
DIRECTIONS
PREHEAT the oven to 450°F. Line a baking sheet with aluminum foil or parchment paper.
WHISK together the harissa, olive oil, red wine vinegar and a pinch of salt and pepper in a medium-sized bowl.
ADD the cauliflower florets and sliced red peppers and toss until well coated.
PLACE coated vegetables on the baking sheet alongside the onion wedges and roast for 35 minutes, tossing halfway through. Once tender, remove from the oven.
BLEND the dressing ingredients into a smooth sauce while the vegetables are roasting.
SERVE the roasted vegetables on top of the cooked grains, and top with tahini dressing, grated cheese, cilantro and sesame seeds, if desired.
STOVETOP MAC AND CHEESE WITH KALE & ALPINE CHEDDAR
SERVINGS
9 cups
INGREDIENTS
WHISK together the harissa, olive oil, red wine vinegar and a pinch of salt and pepper in a medium-sized bowl.
ADD the cauliflower florets and sliced red peppers and toss until well coated.
PLACE coated vegetables on the baking sheet alongside the onion wedges and roast for 35 minutes, tossing halfway through. Once tender, remove from the oven.
BLEND the dressing ingredients into a smooth sauce while the vegetables are roasting.
SERVE the roasted vegetables on top of the cooked grains, and top with tahini dressing, grated cheese, cilantro and sesame seeds, if desired.
STOVETOP MAC AND CHEESE WITH KALE & ALPINE CHEDDAR
SERVINGS
9 cups
INGREDIENTS
Salt for pasta water plus ¼ teaspoon, divided
13 to 14 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
2 tablespoons Cabot Unsalted Butter
1 shallot, minced
2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour
1½ cups fat-free milk
2 teaspoons Dijon mustard
½ teaspoon garlic powder
¼ teaspoon pepper, white if desired
6 ounces Cabot Alpine Cheddar, shredded (about 1 ½ cups)
3 cups packed chopped raw kale, steamed for 2 minutes
Image of Stovetop Mac and Cheese with Kale & Alpine Cheddar
DIRECTIONS
13 to 14 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
2 tablespoons Cabot Unsalted Butter
1 shallot, minced
2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour
1½ cups fat-free milk
2 teaspoons Dijon mustard
½ teaspoon garlic powder
¼ teaspoon pepper, white if desired
6 ounces Cabot Alpine Cheddar, shredded (about 1 ½ cups)
3 cups packed chopped raw kale, steamed for 2 minutes
Image of Stovetop Mac and Cheese with Kale & Alpine Cheddar
DIRECTIONS
BRING a large pot of salted water to a boil.
PREPARE pasta according to package once water boils. Drain well.
MELT butter in a medium saucepan over medium heat. Add shallot and cook, stirring until the shallot is slightly softened, 1 to 2 minutes. Make roux by sprinkling flour over the shallot and stir to dissolve flour into the butter. Whisk in milk and continue whisking until all of the flour is incorporated into the milk.
SCRAPE along edges of the saucepan with a heat-proof spatula make sure no roux remains in the corners. Whisk in Dijon, garlic powder, ¼ teaspoon salt and pepper. Whisking constantly, increase heat to medium-high and bring to a simmer and cook until thickened, 2 to 3 minutes.
REMOVE the sauce from the heat. Stir in cheddar and whisk until completely melted into the sauce.
STIR the hot cooked pasta, sauce and kale in the pasta pot. Serve immediately.
“Cabot has a rich history in making dairy products that dates back to our co-operative’s founding in 1919,” said Cabot Cheese Educator, Craig Gile. “Every one of our award-winning cheddars has its own unique flavor profile. Each is made with pure, rich milk that comes straight from our family farms located throughout all six New England states and upstate New York. Our farmers painstakingly ensure that every ounce of milk is the best there is and our aging process is carefully monitored not just by the day but by the hour,” Gile said. “From farm to creamery to grocery store shelf, it’s a process that we’ve perfected to ensure our customers enjoy the world’s best cheddar every time they buy Cabot cheese.”
For those who want to take their love of cheese to a whole new level they can purchase Cabot’s popular ‘Cheese The Day’ or ‘Cheddar’ t-shirts and other cheesy cool swag including Cabot x Burton Butter Board snowboards and Cabot x Meir custom ‘Cheese Sticks’ skis, and much more at Cabot Merchandise.
Cabot Creamery achieved B-Corp certification in 2012 and became the world’s first dairy co-op to do so. The certification demonstrates Cabot’s commitment to environmental and social impacts for its consumers, employees, and its co-operative of dairy farm families.
About Cabot Creamery Co-operative
Cabot Creamery is a farmer-owned cooperative and certified B-Corp that’s been making award-winning products with love, pride, and purpose for over a century. The high-quality milk produced by the Cabot farm families throughout New England and New York is crafted into dairy products, including “The World’s Best Cheddar,” other styles of cheese, butter, Greek yogurt, sour cream, dips, and other specialty products. For more information, visit cabotcreamery.com
PREPARE pasta according to package once water boils. Drain well.
MELT butter in a medium saucepan over medium heat. Add shallot and cook, stirring until the shallot is slightly softened, 1 to 2 minutes. Make roux by sprinkling flour over the shallot and stir to dissolve flour into the butter. Whisk in milk and continue whisking until all of the flour is incorporated into the milk.
SCRAPE along edges of the saucepan with a heat-proof spatula make sure no roux remains in the corners. Whisk in Dijon, garlic powder, ¼ teaspoon salt and pepper. Whisking constantly, increase heat to medium-high and bring to a simmer and cook until thickened, 2 to 3 minutes.
REMOVE the sauce from the heat. Stir in cheddar and whisk until completely melted into the sauce.
STIR the hot cooked pasta, sauce and kale in the pasta pot. Serve immediately.
“Cabot has a rich history in making dairy products that dates back to our co-operative’s founding in 1919,” said Cabot Cheese Educator, Craig Gile. “Every one of our award-winning cheddars has its own unique flavor profile. Each is made with pure, rich milk that comes straight from our family farms located throughout all six New England states and upstate New York. Our farmers painstakingly ensure that every ounce of milk is the best there is and our aging process is carefully monitored not just by the day but by the hour,” Gile said. “From farm to creamery to grocery store shelf, it’s a process that we’ve perfected to ensure our customers enjoy the world’s best cheddar every time they buy Cabot cheese.”
For those who want to take their love of cheese to a whole new level they can purchase Cabot’s popular ‘Cheese The Day’ or ‘Cheddar’ t-shirts and other cheesy cool swag including Cabot x Burton Butter Board snowboards and Cabot x Meir custom ‘Cheese Sticks’ skis, and much more at Cabot Merchandise.
Cabot Creamery achieved B-Corp certification in 2012 and became the world’s first dairy co-op to do so. The certification demonstrates Cabot’s commitment to environmental and social impacts for its consumers, employees, and its co-operative of dairy farm families.
About Cabot Creamery Co-operative
Cabot Creamery is a farmer-owned cooperative and certified B-Corp that’s been making award-winning products with love, pride, and purpose for over a century. The high-quality milk produced by the Cabot farm families throughout New England and New York is crafted into dairy products, including “The World’s Best Cheddar,” other styles of cheese, butter, Greek yogurt, sour cream, dips, and other specialty products. For more information, visit cabotcreamery.com
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