This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated.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: Butter bound cheddar.
What it is • This pasteurized cow's milk cheese, made by Utah's Beehive Cheese Co., is formed into 15-pound wheels, rubbed in butter and bound in cheesecloth. Some wheels have been aging at Caputo's Market and Deli for at least seven months. It's no surprise that this light yellow paste has hints of butter, as well as cruciferous notes like broccoli, and a light touch of citrus.
How to use • Use in casseroles, in a cream sauce over broccoli, cauliflower and brussels sprouts or in any comfort-food recipe like savory cheese straws.
Storage • Wrap in parchment paper, then tightly in plastic wrap. Store in the refrigerator for up to two weeks.
Wine and beer ideas • Pairs well with dark beers that aren't overly hoppy such as a lager, porter or stout. Wines with citrus notes, including unoaked chardonnay and pinot gris.
Cost • $19.95 at Caputo's Market & Deli, 314 W. 300 South, Salt Lake City; 801-531-8669.
Got a cheese idea? E-mail lneilson@sltrib.com. —
Cheese straws
1 2/3 cups all-purpose flour
1 1/4 teaspoons dry mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 pound cheddar cheese, coarsely grated (2 1/2 cups)
1/2 cup (1 stick or 4 ounces) unsalted butter, at room temperature
2 tablespoons water
Sift flour, mustard, salt and cayenne into a medium bowl. Using an electric mixer, beat cheese and butter on low speed until well blended. Gradually beat in flour until completely incorporated. Add water and beat for 1 minute.
Turn dough out onto a lightly floured surface and knead 5 times. On a large sheet of wax paper, roll dough into a 12-by-9-inch rectangle. Slide dough onto a baking sheet and refrigerate until chilled, about 15 minutes.
Heat the oven to 425 degrees. Cut dough in half crosswise, then cut it into 6-by-1/4 -inch strips. Transfer the strips to 2 baking sheets. Bake 1 sheet at a time for about 14 minutes, or until the cheese straws are golden brown and crisp. Let cool slightly, then transfer to a rack to cool completely.
The cheese straws can be stored in an airtight container for up to 1 week.
Servings • 4 dozen
Source: Adapted from Edna Lewis and Scott Peacock, Foodandwine.com