November Cave to Co-op Special: Cranberry Windsordale!
The November Cave to Co-op special is Cranberry Windsordale from Vermont Farmstead! Whole cranberries burst with tart flavor in this raw-milk, British-style WindsorDale cheese, made with a late 1800 farmhouse Wensleydale recipe. This delicious hard cheese has a honeyed aftertaste and firm, flaky texture that loves that additional cranberry zing. Starting Nov. 1, just $5.17/ea all month!
And try this delicious recipe from our friends at the Neighboring Food Co-op Association!
Cranberry Windsordale Scones
Ingredients
1⅔ cups self-raising flour
2 T unsalted butter, cold and cubed
½ c Cranberry Windsordale, grated (plus extra for topping)
1 pinch of cinnamon
scant ½ c milk
1 egg yolk (for egg wash)
Directions
1.Preheat the oven to 400°F.
2.In a large bowl, rub the cold butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
3.Stir in the grated Cranberry Windsordale and the pinch of cinnamon.
4.Gradually add the milk, stirring with a knife until the mixture begins to come together into a soft dough. (The original recipe called for 100ml milk, which is just under ½ cup, so don’t use all the milk if the dough doesn’t need it.) Be careful not to overmix.
5.Turn the dough out onto a lightly floured surface and gently knead until smooth.
6.Roll the dough out to just under ½” thickness.
7.Use a round cutter to cut out the scones. Re-roll any scraps to cut out more scones.
8.Place the scones on a baking sheet lined with parchment paper.
9.Brush the tops with egg yolk and sprinkle with additional grated WindsorDale cheese if desired.
10.Bake for 12-15 minutes or until golden brown on top.
