Butternut squash and berkshire blue cheese biscuits
Biscuits
This is part of a series of recipes that I have developed and tested for the Massachusetts Cheese Guild, an association of artisan cheesemakers. It's adapted from Ana Sortun's recipe for Squash and Stilton Biscuits that appeared in Food & Wine in 2010; I've used a bit less sugar, added some heavy cream, and strongly recommend that you use Berkshire Blue if you can find it. It's is a true artisan cheese made with unpasteurized milk from a dedicated herd of Jersey cows; the flavors are mellower and more nuanced than Stilton, with a bit of grassiness at times that can provide a lovely accent to winter squash. If Berkshire Blue isn't available, see if you can track down some Stichelton, which is a Stilton-style blue made with raw milk. I'm a firm believer that milk and cheese retain the flavors they're meant to have when not subjected to the indignities of pasteurization. <br />Winter squash and blue cheese are a match made in heaven. When winter drags on, and you've grown tired of the seemingly endless parade of butternut, this recipe may give you the strength you need to forge on through February.
Share:
0
29
0
Comments