Photo by Béatrice Peltre | La Tartine
Gourmande in Boston. Check out her
beautiful food photos. Above, Apricot and Thyme crumbles with Cranberry and Thyme Crumbles in the background.
“Crumbled goat cheese is the largest category of the goat cheese market,” says Allison Hooper, co-founder of the splendiferous Vermont Creamery. “People love them on salads, and appreciate the ease and convenience.”
Who knew? We typically see blue cheese crumbles in our New York City supermarkets. But since the stores in this cramped city tend to be smaller than elsewhere, we’ve never seen goat cheese crumbles. We simply take a log and crumble our own.
But the ease and convenience factor beckons, not to mention the delicious flavored crumbles Vermont Creamery has created:
You can find all the recipes on the Vermont Creamery website.
The fresh goat cheese is crumbled by hand and mixed with carefully selected dried fruit and fresh herbs. Fresh Goat Cheese Crumbles are available in 4-ounce containers with an MSRP† of $5.99.
CLASSY CHEESE CRUMBLES
Not all crumbled cheese products are of top quality. When we’ve purchased blue cheese crumbles at the supermarket, for example, they’ve tended to be dried out, hard and not pleasant.
These crumbles are first-class, made with award-winning Vermont Creamery chèvre and the highest quality herbs and dried fruit.
Unlike most other crumbles on the market, Vermont Creamery’s Crumbles do not use any mold inhibitors or anti-caking agents like cellulose, so there isn’t a “dry mouth feel.”
†MRSP is the manufacturers recommended sale price.
HOW TO USE CHEESE CRUMBLES
Naturally high in protein and calcium, each serving of the Fresh Goat Cheese Crumbles contains fewer than 100 calories, adding flavor and nutrition to salads and other dishes. Use them to top:
A marriage made in heaven: goat cheese and beets—here, three varieties of beets. Photo by Béatrice Peltre | La Tartine Gourmande.
HOW TO CRUMBLE CHEESE
1. FIRM it. If the cheese is very soft, first put it in the freezer for 10 minutes to firm it up.
2. CUT into slices or in half-inch cubes (for blue and feta).
3. USE your fingers or the tines of a fork to break the cheese into small pieces, as fine as you like. Do not mash.