The folks at Cabot Creamery were kind enough to send me some samples of several of their cheddar cheeses.
Founded in 1919, Cabot Creamery is a cooperative of 1,200 dairy farm families located throughout upstate New York and New England. They manage four plants in three states, employing over 1,000 people, who make award-winning cheeses, premium butter, light cheddars, flavored cheddars and rich Greek-Style Yogurt, cottage cheese and sour cream.
You can follow Cabot Creamery on Facebook, as well.
Here’s the first of several recipes I’ve been toying with…this is some GREAT cheese!
Roast Beef & Horseradish Cheddar Pretzel Subs
1 lb. premium rare roast beef, thinly sliced
4 Regular or pretzel-style hoagie rolls
1 cup pickled red onions (see recipe below)
4 oz. Cabot Horseradish Cheddar Cheese
2 cups au jus*
Mise en place:
*Combine 3 tsp. of Better Than Bullion Au Jus, with 2 cups hot water.
Prepare the dish:
Place halved rolls, cut side up, on a baking sheet.
Dip the roast beef slices one at a time into the simmering au jus, just for a second, and then place them on the top half of each roll.
Top the roast beef with 1/4 of the cheese.
Place the sandwiches under the broiler until the bottoms are golden brown and the cheese is bubbly.
Close up sandwiches and serve immediately.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
Options: top with chilled tomato slices and fresh green lettuce leaves.
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve.
Place onion in a bowl, add vinegar mixture, and let rest at room temperature for an hour.
Cover and chill. Drain onions before using.