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Grafton Vermont Leyden

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Grafton Vermont Leyden
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Description

Cave Aged - Vermont Leyden

If you like the spice of Cumin, this is your cheese! Grafton's Vermont Leyden is aged for a minimum of two months and made with raw cow’s milk. Leyden delivers a buttery flavor followed by taste of delicate Cumin seeds. Both complex and mellow, it works well in recipes.

Grafton Village Cheese Company located in Grafton Village, Vermont works tirelessly to preserve the cheese making traditions that began there over 100 years ago, in 1892. From raw, hormone free Jersey cow milk collected from small Vermont family farms, all Grafton cheese is aged from one to four years.

As part of the nonprofit Windham Foundation, Grafton Village Cheese supports the promotion of whose Vermont’s rural communities. For more information on the Windham Foundation, visit http://windham-foundation.org/

Grafton Vermont Leyden - 8 oz wedge

Recipes & Pairings

Eggplant and Vermont Leyden Tapas

The warmth of cumin seeds in Vermont Leyden is featured in this impressive appetizer. Recipe courtesy of Bob Titterton, author of The Vermont Home Cookbook. Yield: 2 dozen.

Ingredients:

  • 1 Japanese eggplant, peeled, ⅛ inch slices
  • Olive oil as needed
  • Sprinkle of sea salt
  • 24 leaves baby spinach, washed and dried, remove stems

Sweet Red Pepper Jam - Ingredients:

  • 1 red bell pepper, seeded and chopped
  • ½ cup sugar
  • 2 tablespoons lemon juice
  • Vermont Leyden Cheese, trim wax from exterior, cut into 24 ¼ inch sticks

Cooking Process:

Slice the eggplant in pieces 2 to 3 inches across. Smaller eggplants can be cut on a bias.

Rub a sheet pan with olive oil and place in a preheated oven for 3 minutes. Remove from the oven and place the eggplant in a single layer on the sheet pan. Return to the oven and cook for 3 minutes. Turn the slices over and cook for a further 3 minutes, remove from the oven, sprinkle with salt, and cool to room temperature on the sheet pan before proceeding.

Place the chopped pepper in a food processor or blender, and puree. Combine pureed pepper, lemon juice and sugar in a small saucepan. Bring to a boil, and then reduce heat to medium-low. Cook until reduced by half and the mixture is syrupy. When cool the jam should be spreadable. If it is too thick add a few drops of water to achieve the correct consistency.

Place a leaf of spinach on a slice of eggplant. Spread with ½ teaspoon of red pepper jam, and place a stick of Leyden on each. Roll the eggplant around the cheese and place seam side down on a serving platter. Secure each with a toothpick if you like.

Our Price:$11.95
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