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PIECES OF VERMONT

Owned & operated by
RES eCom, Inc.
PO Box 578
Jacksonville, VT 05342
800-507-7721
About Us   Contact Us

Home   Vermont Cheese   Recipe Booklet

Now Available!

Please Note:
Our new recipe booklet is now available as a FREE PDF Download. Print the booklet right from your computer! Download the recipe booklet now if you like, after all, the download version is FREE! Select the FREE PDF download with your order and we'll email the download link to you as well. Printed hard copies are also available (if selected from product page drop-down menu) for $11.95 each and will be included with the cheese order. Got a question? Email us now!

Now That's Real GOOD Vermont Cheese! is an exclusive cheese recipe booklet developed by our very own PIECES OF VERMONT® merchants. We love cheese! It's only fitting that since we love cheese and want to sell what we believe are the best Vermont cheeses, then we should also offer some great recipes as well. What you'll find inside this booklet is our favorite cheese recipes for Cabot, Grafton cheese and Sugarbush Farm cheeses, along with key recipe tips, and beer/wine pairing advice. If you're entertaining with cheese, then this handy booklet will ensure that your party is a success. From great, simple to make appetizers to meals that you'll want to make every week, this booklet will surely see lots of use.

Now That's Real GOOD Vermont Cheese is available as an optional FREE PDF download or printed hard copy ($11.95 each) with all our cheeses - select from drop-down menu at the bottom of each product page. If you'd like to purchase the booklet, or multiple booklets separately, simply give us a call - (800) 507-7721. Multiple recipe booklet purchases receive 10% OFF.

Sample Recipe:
Maple-smoked
Cheddar & Green Tomato Grilled Pizza

Here's a recipe for the backyard Weber grill that's fun to make and very tasty. In fact, everyone who tastes this combination of maple-smoked cheddar and grilled green tomatoes (Yes, green tomatoes!) loves it. If you like pizza, we're certain you'll like this thin crust pie!

Ingredients-
• (1) 12" Thin Crust Boboli® pizza shell
• 4 oz. Maple-smoked Cheddar Cheese
• 1/4 cup Richard's MILD BBQ Sauce
• (1) Large Green Tomato (fresh and firm)
• Extra Virgin Olive Oil
• Dill Weed


Directions-
• Grate Maple-smoked Cheddar.
• Prepare green tomato, 1/4" to 1/2" thick slices.
• In a small bowl, mix a 1/4 cup of Extra Virgin Olive Oil and a generous amount of Dill Weed.
• With a basting brush, very lightly coat one side of the Boboli pizza crust.
• With your Weber on medium heat, grill the pizza crust side you just coated with olive oil and dill until golden brown, but do NOT cook the opposite side of the crust. At the same time, grill green tomato slices until tomato slices are soft, with a nice grill marks.
• Remove pizza crust from the grill and apply a light coat of olive oil and dill weed to the uncooked side of the pizza crust.

• Flip the crust over and apply a very thin layer of BBQ Sauce. Too much BBQ Sauce will kill the recipe. You want just enough sauce to give the pizza a little flavor, but not so much as to overpower the maple-smoked cheddar and green tomatoes.
• Put green tomato slices on pizza and cover with maple-smoked cheddar cheese.
• Return to grill and cook until cheese is melted and bottom of crust is golden brown. If cheese isn't melting fast enough and bottom of crust is browning too quickly, cover with tin foil and reduce heat.
• Serves: 6

Pairing a beverage with Cheese

Choosing the right beverage to complement your Vermont cheese is not just an option, it's necessity. After all, you wouldn't have an artisan bread without a delicious jam, a New York City "dirty dog" without sauerkraut and spicy mustard, strawberry shortcake without whipped cream, or perfect pancakes without Vermont maple syrup. So when it comes to outstanding cheese, the right beverage along side is paramount. Therefore, also included in Now That's Real GOOD Vermont Cheese! are our suggestions for pairing cheese and wine, and better yet, cheese and beer!

The merchants with PIECES OF VERMONT® have always thought outside the box, so when we read that wine may not be the perfect complement to cheese after all, and simply the way it's always been done, and beer may actually be a better match, well, we were very excited. Of course we're not advocating that wine and cheese should be separated, not at all, but from what we've learned, Ales, Pilsners, Bocks, and hearty Stouts can enhance the taste of certain cheddars, drawing out the flavor of the cheese. So we tried it and sure enough, cheese and beer is worth a try even for the wine enthusiast.