That’s according to the January 2014 issue of Bon Appetit magazine which starts the year with a look at the top ten food trends for 2014.
Cloumage, a cheese produced by the cheesemakers at Westport’s Shy Brothers Farm, is named one of “the next big ingredients … that will shape how we eat” in food expert Andrew Kowlton’s ‘Crystal Ball’ for the upcoming year.
He tasted it in the Boston restaurant Sorrelina which used the Westport cheese in Garganelli with lamb-neck ragu.” The preparation, he said, underscored Cloumage’s “pretty amazing versatility … Swap it for ricotta in pasta or serve plain with a drizzle of honey.”
Cooks are also the cheese in place of mascarpone, sour cream, butter, and cream cheese in everything from stuffed meats to baked goods, sweet and savory … use in everything from stuffed meats to baked goods, sweet and savory.
At Shy Brothers, they are constantly coming up with new ways to cook with Cloumage, said Barbara Hanley. It’s so versatile, she added, that the Back Eddy has a wager in their kitchen to find something that it won’t do.”
In Westport, Cloumage is sold at Lees Market; in Tiverton Four Corners at Milk & Honey; and in Dartmouth at Alderbrook Farm.
For ways to cook with Cloumage, visit http://shybrothersfarm.com/recipes/
Cloumage, Swiss Chard and Hazelnut Sauce
1 tbsp unsalted butter
1 clove of garlic, crushed
1 cup of blanched, julienned Swiss chard (blanch salt water 2min then cold water rinse/drain)
2 tbsp light cream
1/2 cup chopped toasted Hazelnuts
1 tub of Cloumage® (11.7 oz)
8 oz dry pasta
Salt and pepper to taste
Begin cooking your pasta and then: sauté the garlic and the chard in butter, add the hazelnuts. Blend in the Cloumage® and cream and simmer gently until heated through.
Pour over dente pasta and toss Tuscan style. (reserve some hazelnuts for additional garnish/crunch.)