For those of you that read my Blog, you know my passion for cheese. I enjoy all types, but every once in awhile a new variety of cheese comes along that just blows me away!
Karst is one of those cheeses! Karst is Cave Aged in the famous Jasper Hills caves in Vermont for at least seven months. Karst is an American Original Cheese that’s an inspired blend from the starter cultures of both Cheddar and a Gruyere- Two of my other favorites!!
Made from pasteurized cow’s milk, Karst Cheese is firm with a sweet and nutty flavor. The natural rind adds to Karst’s unique “original” flavor profile. It’s great with apples and pears, at the center of a cheese board, or making a gourmet mac ‘n cheese- No matter the platter, Karst will be sure to delight!
And when it comes to enjoying a glass of wine or a beer with this cheese, you have a host of options. Karst pairs well with “My Favorite Wine” called Wild Mountain Ice Wine or any variety of Riesling. Also a Syrah/Shiraz pairs very well with it as well. As far as a beer pairing, there are several of those as well. Karst pairs well with Pale Ales, Bock varieties, or any hearty Stouts. With the upcoming holiday season approaching, Karst will make your entertaining events most enjoyable!!
Check out this delicious Bacon and Karst Quiche Recipe below that features the Cheese of the Month!
- 1 Lb. Thickly Sliced Bacon, cut into ½ inch dices
- 3 Large Leeks, white and tender, green parts only, thinly sliced
- 1 tsp. Thyme Leaves, chopped
- Salt and Freshly Ground White Pepper
- 8 Oz. Cave Aged Karst Cheese, grated
- 4 Eggs
- 2 Egg Yolks
- 2½ Cups Heavy Cream
- 1 Package Frozen Puff Pastry, thawed
- Preheat oven to 375°.
- In a large pan, cook the bacon over medium-high heat until browned and crisp, stirring periodically.
- Drain the bacon, leaving 1 T. of the fat in the pan.
- Add the leeks and thyme to the pan, season with salt and white pepper and cook over medium heat, stirring occasionally, until the leeks are softened but not browned- around 8 to 10 minutes.
- Transfer to a bowl and let cool.
- Stir in the bacon and Karst.
- On a floured surface, roll one square of the puff pastry to fit a 12 inch pie pan.
- Trim the excess and use it to patch any holes.
- Refrigerate for 10 minutes.
- Repeat with the remaining pastry.
- Divide the bacon-and-leek filling between the pie shells and spread evenly.
- In a bowl, whisk the eggs with the egg yolks and heavy cream.
- Season lightly with salt and white pepper.
- Pour the egg mixture into the pie shells overtop the leek and bacon mixture.
- Bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned.
- Let the quiches cool for at least 15 minutes before serving.
- Quiches are good gently warmed, room temperature, or even lightly chilled.
Coborn’s, Inc. Director of Deli
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