Harissa Cheddar (Vermont)
Harissa (ha-ree-suh) has always been one of our favorite kitchen staples. With warm, smokey heat, bright chili and garlic, we put this North African condiment on everything! Our friends at Hamsa Brand make this sauce from fermented fresh and dried chilis, smoked paprika, cumin, and garlic–the perfect counterpoint to our creamy raw milk cheddar. We mix harissa into the curds of Plymouth Cheddar, adding aromatic, savory spice and bright chili streaks of color to our cheese. As Vermonters, we've always loved a little heat (like our Hot Pepper and Sambal Cheeses) and like using Harissa cheddar in our scrambled eggs, melted on flatbread with lentil soup, or served up simply with a glass of Syrah.
The Plymouth Cheese Factory was built in 1890 by Col. John Coolidge, a dairy farmer, looking to extend the shelf life of his milk.
Not much has changed since those days. The cheese factory is the same today as it was back then. Recipe and all.
Calvin Coolidge was born and raised in Plymouth. He was sworn in as 30th President of the U.S.A. in the middle of the night in 1923 at his childhood home.
First Lady Grace Coolidge initiated preservation of the factory. It became a very popular tourist destination, even throughout the Great Depression.
In 1998, John Coolidge sold the cheese factory to the state of Vermont with the understanding that cheese would continue to be made there as long as the building was standing.
In 2009, cheesemaker Jesse Werner submitted a proposal to revive the Plymouth Cheese Factory and the original 1890’s granular curd cheddar recipe. Jesse had attended the Vermont Institute of Artisanal Cheese (VIAC) at the University of Vermont, and also apprenticed with the renowned Québécois cheesemaker, Marc Andre St. Yves. When his proposal was accepted, Jesse jumped at the opportunity to fulfill a lifelong dream.
Harissa (ha-ree-suh) has always been one of our favorite kitchen staples. With warm, smokey heat, bright chili and garlic, we put this North African condiment on everything! Our friends at Hamsa Brand make this sauce from fermented fresh and dried chilis, smoked paprika, cumin, and garlic–the perfect counterpoint to our creamy raw milk cheddar. We mix harissa into the curds of Plymouth Cheddar, adding aromatic, savory spice and bright chili streaks of color to our cheese. As Vermonters, we've always loved a little heat (like our Hot Pepper and Sambal Cheeses) and like using Harissa cheddar in our scrambled eggs, melted on flatbread with lentil soup, or served up simply with a glass of Syrah.
The Plymouth Cheese Factory was built in 1890 by Col. John Coolidge, a dairy farmer, looking to extend the shelf life of his milk.
Not much has changed since those days. The cheese factory is the same today as it was back then. Recipe and all.
Calvin Coolidge was born and raised in Plymouth. He was sworn in as 30th President of the U.S.A. in the middle of the night in 1923 at his childhood home.
First Lady Grace Coolidge initiated preservation of the factory. It became a very popular tourist destination, even throughout the Great Depression.
In 1998, John Coolidge sold the cheese factory to the state of Vermont with the understanding that cheese would continue to be made there as long as the building was standing.
In 2009, cheesemaker Jesse Werner submitted a proposal to revive the Plymouth Cheese Factory and the original 1890’s granular curd cheddar recipe. Jesse had attended the Vermont Institute of Artisanal Cheese (VIAC) at the University of Vermont, and also apprenticed with the renowned Québécois cheesemaker, Marc Andre St. Yves. When his proposal was accepted, Jesse jumped at the opportunity to fulfill a lifelong dream.
Harissa (ha-ree-suh) has always been one of our favorite kitchen staples. With warm, smokey heat, bright chili and garlic, we put this North African condiment on everything! Our friends at Hamsa Brand make this sauce from fermented fresh and dried chilis, smoked paprika, cumin, and garlic–the perfect counterpoint to our creamy raw milk cheddar. We mix harissa into the curds of Plymouth Cheddar, adding aromatic, savory spice and bright chili streaks of color to our cheese. As Vermonters, we've always loved a little heat (like our Hot Pepper and Sambal Cheeses) and like using Harissa cheddar in our scrambled eggs, melted on flatbread with lentil soup, or served up simply with a glass of Syrah.
The Plymouth Cheese Factory was built in 1890 by Col. John Coolidge, a dairy farmer, looking to extend the shelf life of his milk.
Not much has changed since those days. The cheese factory is the same today as it was back then. Recipe and all.
Calvin Coolidge was born and raised in Plymouth. He was sworn in as 30th President of the U.S.A. in the middle of the night in 1923 at his childhood home.
First Lady Grace Coolidge initiated preservation of the factory. It became a very popular tourist destination, even throughout the Great Depression.
In 1998, John Coolidge sold the cheese factory to the state of Vermont with the understanding that cheese would continue to be made there as long as the building was standing.
In 2009, cheesemaker Jesse Werner submitted a proposal to revive the Plymouth Cheese Factory and the original 1890’s granular curd cheddar recipe. Jesse had attended the Vermont Institute of Artisanal Cheese (VIAC) at the University of Vermont, and also apprenticed with the renowned Québécois cheesemaker, Marc Andre St. Yves. When his proposal was accepted, Jesse jumped at the opportunity to fulfill a lifelong dream.
