Cloumage Strawberry Cheesecake

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
10oz Cloumage
6oz mascarpone
1tsp lemon zest
1/8 cup heavy cream
1/2 tsp vanilla
2 eggs

3/4lb strawberries
1/4 cup sugar
lemon zest

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

Cheese Shareholder Information

1 2 3 4
Hi FDC cheese share-holder. You likely read about the cheese share online when you first chose to join, but that may have been months ago. This is a reminder about how it works.

On a “cheese week”, the cheese will be in a cooler at your depot. It will come *approximately* every other week, beginning this week, June 9th. Sometimes there will be one cheese per share, sometimes two. Occasionally there is a choice of flavor or variety. Look for instructions on what to take. This could be announced on the sign out sheet, taped to the top or inside of the cooler, written on the welcome board or all three. We don’t want you to miss out, nor to take too much.

Our official policy is we do not hold shares from one week to another. We can hold products like honey and jam easily, but not produce. The coordinators often bring cheese back for the following week, and then donate it. This is not our policy, but we are nice and try our best to connect you with your shares.

If you request a delivery on a cheese week, it is best if you leave out a large cooler to receive your share.

A little about the cheeses we source:

Some of our cheeses are pasteurized (chevre, mozzarella, burrata), but many are made with raw milk – gouda, cheddar, tomme, blue. Typically, over half of the cheese share is make with raw milk. These are aged 60 days or more for safety. The whole season has not yet been fully planned, so the above list is not necessarily the order of things. If you are uncomfortable with eating aged, raw cheeses, we can remove you from the cheese share.

For vegetarians, we buy cheese made with microbial rennet that is considered vegetarian. However, we have also purchased two or three cheeses in the past that are made with animal rennet. We do not yet know what we are getting further into the season. If you don’t want the few cheeses we receive that may have animal rennet in them, treat a friend or neighbor to your cheese. I can provide you with the cost if you want to “sell” it)

If you despise, or just don’t prefer, smoked cheese, reply to this email and I will put you on the “non-smoker” list (please send a fresh email even if you have been on the no-smoked-cheese list for years). We often order a smoked and non-smoked version of fresh mozzarella in August, and occasionally other cheeses like a smoked gouda. It is easy enough to increase the number of plain.

If emailing to request no smoked cheese, email and remember to include:
full share name

We would love suggestions from you if you run into a great local cheese. We try to find a balance between styles, flavors, and types of milk. We have to keep them affordable. But sometimes dairies are willing to give us a price break since we place large orders.

thanks for supporting local!
Julie & Tamara