Cottonbell for Winter

A new cheese to ring in the New Year!


As we see Winter approach, the goat milking season comes to an end, cow’s milk’s butterfat content increases, and we take any chance we can get to celebrate with decadent food and drink. Representative of the transition into the winter cheese season, Cottonbell’s all-cow’s-milk-decadence takes the place of Cottonseed in the caves. There are few better aesthetic compliments to cranberry reds and mistletoe greens than the immaculately white, fluffed rind of Cottonbell. A cut into the near three-quarter-pound squares yields what everyone is after this time of year: a contained, slow ooze of butter-rich cream. Like Cottonseed, the unaggressive rind adds a textural snap along side seashore-minerality and fresh mushroom earthiness – making it a perfect player alongside champagne effervescence as well as puff pastry crust.

cottonbell before baking, cottonbell with thyme, garlic and olive oil

Recently, we’ve been experimenting with baking Cottonseed, much the same way one would with brie. This recipe is really very simple, with dramatic payoff! Just add whatever toppings you prefer and pop it in the oven for 10 minutes – the smaller the dish to contain it the better, as we discovered, it tends to ooze! To make our version, make small slices into the top rind of the cheese, and add 2 cloves of sliced garlic, 2 sprigs of minced thyme, and 1 tbsp olive oil. Bake at 350 for 10 minutes. Serve with freshly toasted bread, jam, and any other treats you find. You can also try a sweeter take on this with rosemary, figs and honey, or with berry jam – really anything you think might taste good; have fun coming up with your own versions!

cottonseed label with thyme cottonbell after baking melted cottonbell dipping bread into cottonbell cottonseed on bread cottonbell dripping

Let us know if you tried this, and we hope all of you have a happy New Year!
xoxo, The Boxcarr Team

melted cottonbell

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