From the Chef!
“For any Chef, Pastry Chef or Culinary innovator who uses and appreciates these staple pantry ingredients—Sour Cream, Cream Cheese, Mascarpone, Cream Fraiche, Devon Cream, Strained Yogurt or Labne—you will discover that Cloumage is not only interchangeable with any and all of these ingredients but it is The Gold Standard.”
Jim Mercer, Executive Chef
The Bay Club.
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Cloumage Pizza
Hi Barbara!
Great use for your product…I mixed the cloumage with a little parmesan, roasted garlic and oregano….the rest of the pizza is
caramelized onions, chopped garlic, roasted red pepper, parmesan reggianno, olive oil….Fabulous
All the best, Greg
Before
After
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Shy Brothers Featured on Boston Local Food site!
This blog article is written by Michelle-Kim Lee, a featured blogger of Boston Local Food Festival.
“Way back in February, I attended a really lovely dining event at L’Espalier. One Tuesday a month, L’Espalier hosts a four course meal incorporating cheese to each plate along with a different wine pairing for each dish. On the night I attended, L’Espalier focused on local New England cheeses with a few of the cheeses coming from Shy Brothers Farm. After that evening, I was immediately a convert and became addicted to their lovely Hannahbell cheeses. In fact, I loved them so much that my fiancé included them in our picnic when he proposed to me!”
Read the entire article….
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2010 American Cheese Society Competition - 2 Winning Entries!
We are proud to report that both French Hannahbells® and Cloumage™ just won at the 2010 American Cheese Society Competition in their respective categories. French Hannahbells® won for Soft-Ripened Cheeses, and Cloumage™ won for Cultured Products.
More information is available from the Cheese Society.
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Baked Ziti with Sausage
One of our good friends Jeffrey Schmalz of Silverbrook Farm said
Hi Barbara, I made this Ziti using your curd instead of the Ricotta. Boy was it good! I didn’t bother with all the layers, I just poured the mixture in, put half a jar of tomato sauce on top. Jeff
Here’s a link to the recipe on AllRecipes.com.
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The possibilities of clouds.
No, we haven’t opened the Westport Rivers sparkling wine yet. But we are excited about what Karl is doing these days. He’s been playing with a dairy product that is very popular in France and we think he’s got it! The new baby is called des Nuages, which means Clouds. It’s a lactic cheese that is soft and unmolded. So the moisture content is higher than with Hannahbells, and it has the texture of cottage cheese. The similarity ends there! Des Nuages (Clouds) is divine. A chef friend of ours calls it “renaissance ricotta.” It is an artisanal curd made from our girls’ milk of course.
We first played with des Nuages a few weeks before Thanksgiving. We wanted to stuff our Thanksgiving turkey with it, so we tried it out by stuffing a chicken. Man oh man…the des Nuages baked up like a ricotta, capturing all the aroma and flavor of the juices from the chicken, and the chicken itself was moist-just the way we always hope the turkey will be. So we used it on Thanksgiving Day stuffing the turkey. The turkey did not take longer to cook (interesting…), and was quite moist. Meanwhile, we pulled the cooked des Nuages out and served it with bruschetta as one of the hors d’s. At dinner, our guests went back in the kitchen to get the rest of it on their plates. Made Leo, the chief cook of our family, look like a superstar. But then, he is.
The reason we named Karl’s new creation Clouds: the chefs we’ve given samples to have been limited only by their creativity! One has stuffed quail with des Nuages, two have made gnocchi, another has used it in a soup, you get the picture. We remember lying on the grass watching clouds take different shapes. The same thing is happening with this artisanal curd. What else could we name it?
We plan to bring the des Nuages (Clouds) out for chefs and caterers first so we can use the great distributors who are working with us. If it continues to work for them, we’ll create a retail package and label and get it in the stores. Meanwhile, we’ll be selling it by the half-gallon, which is 3.5 pounds, more than most consumers need. If you’re interested, email or call me/us.
Happy, Happy New Year!
Barbara
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Wine And Beer Pairings
We’ve had a grand time pairing our cheeses with local beers and wines, and wanted to share our discoveries. You can order from the winery and brewery websites, or pair with your own wines and beers in your locale!
The CLASSIC cheeses pair very well with Rosé, Rkatsiteli, and some Chardonnay, and are excellent with Pilsner beers.
The SHALLOT Hannahbells are divine with sparkling wines and Champagnes, Rose’, Chardonnay, as well as with Lager, Pilsner, and Pale Ale.
ROSEMARY Hannahbells are good with Reisling and Rkatsiteli wines, and Pale Ale.
Yummy LAVENDER was the most exciting pairing (1 plus 1 made 10!) with Rose’, excellent with Reisling, Rkatsiteli and Blanc de Noir sparkling wine. Lavender was also yummy with Lager, Pilsner (**!) and the Pale Ale.
The Chipotle was good with Chardonnay, but was best with Pale Ale.
These beers and wines can be found at Westport Rivers and Buzzards Bay Brewery, over the hill and across the river from our farm!
Hi,
We just tried the Cloumage at Alderbrook Farm this past weekend, and I happy to say we went home with 8 oz.- and have been enjoying it ever since! Thank-you for adding this wonderful product to your line, I look forward to experimenting with it in the kitchen.
~K. Pillsbury, Westport
We had a dollop of clouds on our chili last night - divine! We’ll never eat plain chili again!