Skagit Food Co-op blog:

the Cheese Whisperer

White Oak Cheddar & Scramble Recipe

cabotoakwhiteWelcome a new cheese arrival to the Co-op’s Specialty Cheese Island: Cabot Creamery’s Oak Smoked Sharp Cheddar. This white cheddar is naturally lactose-free and gluten-free, and is made from pasteurized cow’s milk (rBST free) and vegetarian rennet. Each 1 oz. serving is loaded with 7 grams of protein and 20% of an adult’s daily intake of calcium.

Help support independent dairy farmers by indulging in this quality cheddar, handmade by a cooperative of New England family farms.

Since 1919, generations of farm families have owned Cabot Creamery Cooperative and have taken pride in producing world-class-quality cheddar. Their co-op is now 1,200 strong through New England and New York. As part of their Legacy Series, White Oak Premium Aged Cheddar is inspired by Cabot’s 2013 American Cheese Society award-winning Clothbound Cheddar. Each 6 oz. bar is now on sale for $5.99 each.

Cabot’s White Oak Cheddar is an exquisitely tangy sharp cheddar that is embraced by the smokey, subtle caramel-y sweet flavor of oaked wine aging casks. Its balance of sharpness with a smooth milky texture makes this cheese ideal for a host of kitchen uses. Use it to add zest and rich flavor to breakfast, lunch, snacks, or dinner. Try this recipe from Cabot’s website for a twist on a wholesome breakfast scramble with seasonal vegetables, local eggs, and delicious cheese.

White Oak Veggie Breakfast Scramble
recipe adapted from Cabot Creamery website
Ingredients:

  • 1 tablespoon olive oil
  • 4 cups mixed, chopped vegetables (such as onions, mushrooms, yellow squash, zucchini, broccoli, green beans, red peppers, or green peppers)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Cabot Unsalted Butter
  • 8 eggs, beaten
  • 4 ounces Cabot White Oak Cheddar or Cabot Farmhouse Reserve Cheddar, shredded (about 1 cup)

Directions: Heat olive oil in large non-stick skillet over medium heat. Add vegetables and stir to coat with oil, sauté for 2 minutes. Add 1 tbsp. water and cover immediately to steam vegetables for 2-3 minutes until tender but crisp. Remove veggies from pan and drain off any liquid. Season with salt and pepper to taste. Set aside. Wipe skillet clean with a paper towel and place on medium heat. Melt butter, then add eggs, and scramble in pan. Stir in veggies and cheese. Cook for two minutes or so until cheese is melted. Serve with hot toast or potatoes.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.