Googling Cloumage cheese turned multiple results for Shy Brothers Farm, the Farm Direct Coop supplier out of Eastern Massachusetts. I take this as a good sign that they’re the experts this side of the pond since Cloumage originally comes from a French recipe. The curds are formed using a long, slow acidfication process and is allowed to drain naturally under its own weight vs pressed.
It’s a light, fluffy cheese and is an everyday staple in France. It is frequently used in cooking everything from a sweet treat whipped with honey to mixed up with horseradish or stuffed inside a chicken.
Looking for a delicious way to enjoy the Cloumage? Try out this tasty submission by the FDC’s own Marion Higgins.
3/4 cup crushed hard, crumbly oatmeal cookies, or similar
1 1/2 tbsp unsalted butter, melted
1/2 tbsp flour
5/8 cup sugar
1tsp lemon zest
1/8 cup heavy cream
1/2 tsp vanilla
1/4 cup sugar
1) Preheat oven to 325 F
2) Generously butter a 7″ springform or loose bottom cake pan
3) Crush 3/4C hard, crumbly oatmeal cookies, or similar
4) Combine with 11/2T unsalted butter, melted
5) Press into prepared cake pan and set aside
6) Whisk 1/2 tbsp flour into 5/8C sugar
7) In a medium bowl, beat together 10oz Cloumage, plus 6oz mascarpone
8) Stir in 1t lemon zest then beat in flour/sugar mix until incorporated
9) Add 1/8C heavy cream, plus 1/2t vanilla
10) One at a time beat in 2 eggs until thoroughly combined
11) Pour over cookie crumb crust and smooth top
12) Bake for 45-60 mins until edges just browning and center still wobbly (160-170F)
13) Leave in oven but turn off heat
14) Cool 1 hr in oven then remove and cover w/ baking sheet
15) Periodically wipe off condensation on underside of baking sheet
16) Refrigerate overnight in cake pan
17) Serve with a sauce made from 3/4lb strawberries, 1/4C sugar, lemon zest, boiled and cooled ahead of time.
Additional cheese recipes available at Shy Brothers Farm