Recipes highlighting cheddar cheese please?

My daughter (age 15) went to CHEESE CAMP this past summer and just received some 6 month aged cheddar that she made ;) and I am thinking of using it for dinner tonight. I could make puffy omelets or grilled cheese sandwiches or . . . any ideas fellow picklers? Thanks!



Sadassa_Ulna March 3, 2011
I learn so much from this Magic Pickle! My daughter's beautiful cheese is dipped in wax, but I'd love to try the cloth type sometime. I actually have never been to Shelburne, she went with a friend and my husband brought them back to our Philadelphia area home. I am hoping to get up there, that cheesemakers' festival sounds amazing. I know it's not exactly in the neighorhood, but I also want to someday go to the Abbaye de Saint in Benoit-du-Lac in Quebec (which I learned about in a foodpickle post many months ago, it sounds so interesting!)
Burnt O. March 3, 2011
Oh yes - "clothbound cheddar" is the creme de la creme of cheddar. Cabot makes a decent one actually. So many good artisanal cheesemakers in VT, and that's sating something for someone who lived in WI for years! BTW - You would enjoy the Essex. It's just up the road from Shelburne. The only 4 star culinary resort in the country. Look at the "Cook's Academy" section. That's where I taught. They have tons of adult classes too. You could take classes there while your daughter is at Shelburne. The spa there is top notch as well. :-)
susan G. March 3, 2011
My mentor for Vermont eating was Elsie Masterton. She and her husband owned an inn in the mountains of Vermont and she wrote 3 cookbooks. In the Blueberry Hill Menu Cookbook, for the finish of a rich meal, she recommends fruit in season (actually, this is for March): pear, apples, grapes are good, with "a wedge of Vermont cheese, called sometimes 'rat cheese,' which is a true, sharp cheddar that has not been duplicated elsewhere."
For longer storage, it was traditional to wrap the cheese in vinegar-soaked (wrung out) cheese cloth. In the age of home refrigerators, you can freeze pieces.
Burnt O. March 3, 2011
Ha! I taught the weekly "Kid's Cook Camp" at the Essex Culinary Resort and Spa in Essex, VT this past summer!! I loved every second. We took the kids to Shelburne farms one morning to see their cheesemaking production. We also took them to an Organic farm to pick berries, get honey, etc. They learned how to debone chickens, make scratch pastry and pasta, lemon curd, tons of knife skills, etc. But the most important things they learn are teamwork, organizational skills, and hopefully, a love of being in the kitchen and the curiosity to cook.

I attended the VT Cheesemaker's Festival at Shelburne in July and got to go to all the VIP events and demos. It was amazing.

Enjoy the cheese!
Sadassa_Ulna March 3, 2011
Thanks everyone, I was a little overzealous there! We will definitely kick off the cheesefest as Burnt Offerings suggests and then maybe try other things (might be a good way to cook together). The five day camp is part of the nonprofit education center at Shelburne Farms in Vermont. They feed the cows, milk the cows, make the cheese and have a lot of fun. I also went to Girl Scout camp; we made rice casserole with Campbell's tomato soup by cooking it in dug-out fire pit...
Burnt O. March 3, 2011
To honor both the cheese and its maker, I think you should simply serve it on the best crackers you can find to enjoy it in its purest form. Maybe a nice pate or ham to and some country mustard accompany it. :-)

Man, I wish they had Cheesecamp when I was a kid.
gulenay March 3, 2011
Stuff cheese in filo pastry and roll the pastry and then fry
Kristen M. March 3, 2011
I can't believe I went to Girl Scout camp all those years when I could have been going to cheese camp! If you really want to taste the cheddar, I think grilled cheese is a great way to go (when is grilled cheese not a great way to go?). You could also crumble it in a salad (like this one at Northern Spy: so that you can compare the taste and texture.
Sadassa_Ulna March 3, 2011
Oops, NEVERMIND, the creator says it is not to be used for cooking, understandably!
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