This is an archived article that was published on sltrib.com in 2011, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore: Haystack Mountain Goat Dairy's Snowdrop and Red Cloud goat cheeses.
What they are • These goat cheeses have been crafted at Haystack Mountain Goat Dairy next door in Longmont, Colo., for the last five or six years.
Snowdrop • This cheese is made from pasteurized goat's milk with an interior that's ivory in color, and a creamy flavor with tastes of mushrooms, citrus and grass. Keep this cheese at room temperature for an hour prior to serving. Encourage your guests to eat the edible snow-white rind, which adds to the cheese's character, in addition to the weeping interior.
Red Cloud • Raw goat's milk is used to produce this cheese, which according to USDA guidelines, then must be aged at least 60 days prior to sale. Red Cloud has a reddish rind and a much drier interior, which tastes milder and saltier than Snowdrop.
How to use (Snowdrop) • Serve on a cheese plate alongside spicy pecans, olives and dried fruit.
How to use (Red Cloud) • Serve with green olives such as Lucques, Picholine and Cerignola; as well as roasted walnuts and dried fruits such as cranberries and figs.
Storage • Keep the wheels in their original packaging in a sealed container in the refrigerator for up to 2 weeks.
Beer and wine pairings (Snowdrop) • Snowdrop: Try with Sancerre, Sauvignon Blanc and Viognier.
Beer and wine pairings (Red Cloud) • Goes well with whites such as Reisling, Pinot Gris and Gewurtztraminer.
Cost • Snowdrop is $11.99 for a 7-ounce wheel and Red Cloud is $14.99 for an 8-ounce wheel at Whole Foods Market at 544 S. 700 East, Salt Lake City; 801-355-7401 and other fine cheese purveyors.
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Cheese tarts with bacon and fingerling potatoes
Note: With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy goat cheese, this tart is lighter than the sum of its parts, making for a satisfying dish that's great any time of day.
2 medium fingerling potatoes
4 slices of bacon
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
Salt and freshly ground pepper
All-purpose flour, for rolling
1/2 pound cold all-butter puff pastry
1/4 pound goat cheese, rind removed and cheese thinly sliced
In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.
Meanwhile, in a medium frying pan, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Pour off the bacon fat in the pan and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching. Transfer the onion to a bowl; season with salt and pepper.
On a lightly floured work surface, roll out the puff pastry to an 11-inch square. Using a plate as your guide, cut out four 5-inch rounds. Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden. Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.
Top the pastry rounds with the onion, potato slices, bacon and cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.
Serves • 4
Source: Adapted from Foodandwine.com, Terrance Brennan