This is an archived article that was published on sltrib.com in 2011, and information in the article may be outdated.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 Cremont.
What it is • Cremont, the fusing of the words Vermont and cream, is a pasteurized cheese that uses cow and goat milks along with cow cream that's made by Vermont Butter & Cheese Creamery. The 26-year-old creamery debuted these 5-ounce wrinkled ivory wheels at last summer's Fancy Food Show in New York and they were recently crowned best of class in the surface-mold ripened mixed milk category at the U.S. Cheese Championship in Wisconsin.
Inspired by La Tur, the tangy, cylindrical Italian mixed-milk cheese, the creamery wanted to make a domestic surface-ripened cheese in that style. When young, the mild cheese is buttery, nutty and tangy. As it ages — pay attention to the sell-by date — the pale-yellow interior will become more runny and the smell, or "barnyardiness," will intensify.
How to use • Serve this cheese, rind and all, on slices of baguette, and combine with fruits such as grapes and gala apples. Remove from the refrigerator at least one hour prior to serving.
Storage • Keep this cheese in a plastic container which has holes poked in it. A young Cremont will keep for several days; a ripe cheese will keep up to one week.
Beer and wine pairings • Sparkling white wine or a pale ale.
Cost • $9.99 for a 5-ounce wheel at Whole Foods Market in Sugar House, 1131 E. Wilmington Ave., Salt Lake City; 801-359-7913, and other fine cheese purveyors.
Crepes avec champignons et fromage
The crepes can be made ahead. The mushrooms should be hot and the cheese should be at room temperature to help the cheese melt.
Crepes
1 cup buckwheat flour
1 cup whole wheat flour
4 large eggs
1 cup milk
1/2 teaspoon salt
4 tablespoons butter, melted
1/4 cup cool water
Filling
6 ounces of Cremont
1 tablespoon butter
2 tablespoons olive oil
1/4 teaspoon salt
2 cloves garlic, diced
1 1/2 pounds mushrooms
Thyme sprigs
Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated parmesan
3 medium sized garlic cloves, minced
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
Herbes de Provence
Olive oil for drizzling
To make the crepes, combine the ingredients in a blender and then chill in the refrigerator for about 1 hour.
To make the filling, remove the Cremont from the refrigerator 1 hour prior to use. Slice into 1/4-inch-thick slices.
In a frying pan over medium heat, melt the butter, olive oil and salt. Add the garlic and cook until translucent. Add the mushrooms and cook until tender, and then add the thyme sprigs and stir to combine. Set aside.
In a 9-inch nonstick frying pan over medium heat, lightly spray the pan with cooking spray and add 1/4 cup crepe batter to the middle of the pan. Swirl the pan immediately to evenly distribute the batter. When the edges begin to come away from the sides of the pan, shake it until the crepe comes loose, and then flip and let cook an additional 1 to 2 minutes. Continue with remaining batter. Place cooked crepes on a work surface to cool.
To make the pesto, in a food processor add the basil, parmesan, garlic and pinenuts. Pulse to mix. Drizzle in oil and puree until a smooth paste forms.
Spread pesto in a strip about two to three inches wide on each crepe. Add 1/4 cup mushroom mixture to each crepe. Do not overfill. Place two slices of cheese on top of the mushrooms. Roll up each crepe, placing it in the center of the plate. Garnish with Herbes de Provence and drizzle with olive oil.
Serves • 4 to 6
Source: Vermont Butter & Cheese Creamery