What’s in a cloumage? From the Shy Brothers Website: The Shy Brothers’ farm encompasses the highest land in a peninsula between the two branches of the Westport River. The farm gets cooling breezes in the summer, even fog some days. The salt air moderates temperatures in the winter months. The cows are able to stay at pasture longer than most in the region. The brothers are careful with their animals and of course don’t use any antibiotics or hormones on their milkers. The brothers control the quality of their herd, one of the secrets to great artisanal cheese!
by Jennifer Percy
Member Jennifer P created this hearty recipe using goods from week 1 and 2. Delicious warm, may be served chilled as well.
1 – 2 tbsp olive oil
1 bunch young beets with greens
4 or more garlic scapes (to taste) chopped
1 bunch scallions white and green parts separated
Fresh herbs of choice such as parsley or dill, to taste
Balsamic vinegar or a balsamic vinaigrette dressing – as much or little as you like
Fresh black pepper & salt to taste
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.