2013 Best of the Triangle Finalist!

Once again we have been beyond honored by our super-fantastic customers!  We are among The Independent Weekly’s three finalists for Best Local Cheese Producer in the Triangle!  Thank you all so, so much for voting for us again this year!  We try our hardest to bring you the very best cheese we can!  We hope you will join us at the Best of the Triangle Party at DAP on June 15th from 4-10 pm to eat, drink and listen to some great music!  Thank you all so much for your votes and your support!

Recipe: County Seat Grilled Cheese with Glazed Turnips

6 medium sized turnips, diced

½ tsp chili powder

¼ cup water

2 tbs salted butter

1tbs granulated sugar

2 tbs olive oil

2 slices sunflower seed bread

¼ tsp white truffle oil

1 slice County Seat Caraway Cheese

~

Turnips

Pour ¼ cup water into skillet over medium heat. Add diced turnips and ¼ tsp chili powder.

Stirring occasionally, cook until water evaporates (15 minutes).

Add 2 tbs butter, and once melted, add 1 tbs sugar; mix so radishes are well-coated. Remove from skillet once sugar dissolves (1-2 minutes) and set aside.

Tip: If using the same skillet, clean now as the sugar can burn while making grilled cheese.

Grilled Cheese

Drizzle 1/8 tsp white truffle oil onto one side of each piece of bread. Sandwich slice of County Seat Caraway cheese between the bread slices with truffle oiled sides facing inwards.

Add 2 tbs olive oil to skillet over medium heat. Once the oil is hot, place the sandwich in the skillet. Immediately, reintroduce radishes along the skillets edge to bring to temperature for a coordinated meal. Flip sandwich after 3 minute, wait 2 more minutes and serve immediately.

Note: When using white truffle oil, I err on the side of caution as it’s quick to overpower a dish. However, I found using a liberal ¼ tsp. created balance between the robust flavors of it and County Seat Caraway. 

Introducing Flavors of the Month!

Over the winter, and with the help our of newest employee and local gastronome, Evan, we’ve been experimenting with several new flavors of goat cheese.  We found so many that we like and want to share, we just can’t make them all at once.  So to that end, we’ve decided on rolling out a new flavor every month, starting with April!  We have a mix of sweet, savory and everything in between flavors to share with you, so make sure you stop by our farmer’s markets to grab a sample of the newest flavor (as well as several of our other awesome cheeses!), and  take some home.  We will announce (via social media) the new flavor of the month at the beginning of each month, so stay tuned in to find out what delectable new flavor is coming up.  You will NOT be disappointed!

So first up for April is……..(drum roll please!)……..Chipotle Lime with Garlic!  It is so good we can’t stop eating it in the kitchen, so it’s good its only around for a month or we’d be tired of it (NOT!).  All three flavors have been blended together perfectly so as not to overwhelm any particular taste.  There’s the nice smoky kick of the chipotle, the sweet tartness of the lime, the pungent undertones of garlic, all mixed in to enhance the taste of the goat cheese.  Perfect as a snack, or great with Mexican style cooking, chicken and pork (and I definitely think tofu/tempeh – Brady).  Possibilities are endless!  SOOO GOOOD!  Come try some any (and maybe every) Saturday in April at Market!

 

 

Duke Fuqua Customer Survey (We need your feedback!)

Greetings cheese lovers!  We have finally gotten our hands on the survey put together by the Duke Fuqua students we are working with.  We’d love your feedback!

The survey is accessed via the link below.  We are as nervous as you about clicking links, so we understand if you choose not to complete the survey.  But we promise it’s legit!  Any information we can get from you is so, so helpful and meaningful to us.  We really appreciate your willingness to give us some feedback.

The survey should only take a few minutes to complete (5-ish), and you don’t even have to answer all the questions (though we’d love it if you did!).  Also, the information you provide is completely anonymous.  We’ll never know each of your specific responses.  If you have any questions, please feel free to let us know!

Thank you so very much for helping us become a better cheesemaker!  We do it out of love of the cheese and of you!

https://duke.qualtrics.com/SE/?SID=SV_6kWxPIcFIeHeKm9

Welcome to our Newest Cheesemaker!

A big welcome to Evan Tasios! Evan brings to HCC a passion for food, some fresh ideas and perspective and a wonderful outgoing personality. You may have already met him at one of our markets. Make sure you say hi if you haven’t! We are very lucky to have Evan on board, and know that he will make HCC nothing but a better cheese company.

Hillsborough Cheese Company and City Kitchen

We are thrilled that our cheese has found its way to City Kitchen, an eclectic neighborhood restaurant featuring classic and unique Americana fare.  City Kitchen prides itself on its simple, home-style approach to American cooking, that focuses on delectable comfort food, with a heavy focus on local ingredients.  City Kitchen has chosen our Farmer’s Cheese as one of three offerings on their cheese plate, in addition to utilizing our chevre for other dishes.  We are so happy to be working with another wonderful local restaurant!  If you haven’t been yet, City Kitchen is located at University Mall in Chapel Hill, 201 S Estes Drive.  University Mall also happens to be the location of the Chapel Hill Farmer’s Market Saturday mornings, so make it a day!

Hillsborough Cheese Company and Goat.Sheep.Cow

We are pleased to announce that we have made a great contact in Charleston, SC in the form of Goat.Sheep.Cow, a wonderful wine and cheese shop owned by Trudi Wagner.  Trudi recently started carrying our Bloomin’ Sweet Ash (one of our best cheeses!), as well as our Bloomin’ Lunitas, the cow version of sweet ash (without the ash).  We couldn’t be more pleased to have begun working with Trudi!  She has been a great supporter of our business, even going so far as to push our cheese to restaurants in Charleston.  If anyone heads to Charleston, be sure to look them up!