Fan of Ice Cream? You’ll Love COWS Creamery Cheeses
February is the time to celebrate LOVE – the love of artisan cheese, that is, through Savvy Cool Curds –Canada’s only artisan cheese-of-the-month club. We are udderly in love and absolutely crazy for the craft cow’s milk cheddars you’ll discover, sent with TLC from the hardworking team at COWS Creamery all the whey from Charlottetown, PEI. Hope you like those cheese-y puns!
COWS Creamery cheesemaker Armand Bernard caringly selected and packed our Savvy Cool Curds shipment personally. “We were thrilled to have our products included in the Savvy Cool Curds Cheese of-the-month-club! Working with Vanessa and the Savvy Company has been great & energizing. We appreciate everything they are doing to promote our products & Canadian artisan cheeses in order to get our cheeses enjoyed by consumers.”
We’re equally as excited to have COWS Creamery on board as featured cheesemakers this month. Time to crack open this month’s Savvy Cool Curds and get mooving!
Over a kilogram of hard-to-find artisan cheese including wedges and blocks of:
Craving more COWS Creamery cheddars?
Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team& we’ll arrange a special shipment for you (if it is still available that is!). Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or firstname.lastname@example.org
With Appletree Smoked Cheddar…
Perfect for celebrating in February, the smoked cheddar will add a flavour twist to this dish!
Recipe & photo from eatwisconsincheese.com
Prep Time: 15 minutes
Cook Time: 15 minutes
1 large shallot, minced
2 Tbsp butter
2 garlic cloves, minced
1 cup lager or pilsner beer
4 cups (16 ounces) (Try a Canadian Craft Beer from Savvy Hip Hops!) Wisconsin cheddar cheese, shredded (Substitute COWS Appletree Smoked Cheddar)
1 Tbsp flour
1 1/2 tsp mustard powder
1/4 tsp paprika
1/4 tsp cayenne pepper
Salt and pepper to taste
Sliced apples, French bread, broccoli, cauliflower florets…even boiled PEI potatoes!
Sauté shallot in butter in a small saucepan over medium-low heat until tender. Add garlic; cook and stir 1 minute longer. Stir in beer; heat until warm. Reduce heat to low.
Toss cheddar with flour, mustard powder, paprika and cayenne pepper in a bowl. Gradually add cheese mixture to saucepan, stirring constantly between each addition until melted. Season with salt and pepper.
Transfer cheese sauce from the saucepan into a warm fondue pot. Keep warm. Serve with apples slices, jalapeno cheese or French bread cubes, broccoli and cauliflower florets.