February Cave 2 Co-op Special: Boggy Meadow Baby Swiss!

C2C Boggy Meadow February 2025

Our February Cave to Co-op Special is Boggy Meadow Baby Swiss from Boggy Meadow Farm in Walpole, NH. A moist, creamy, mild cheese that is unlike traditional Swiss in many ways, the curd is cooked at a lower temperature and the wheels are aged for a shorter period of time. The cheese has small eye formations, as well as the sweet nutty flavor associated with Swiss-style cheeses.

Just $14.99/lb throughout February (reg. $19.99/lb)!

For a delicious Ham, Cheese, and Onion Empanadas recipe from Neighboring Food Co-ops Association using Boggy Meadow Swiss, see below!

Ham, Cheese, and Onion Empanadas

Dough

  • 1⁄2 cup (1 stick) unsalted butter, melted, slightly cooled 1 Tbsp. apple cider vinegar
  • 1 Tbsp. kosher salt
  • 6 cups all-purpose flour, plus more for surface

Filling 

  • 1 Tbsp. extra-virgin olive oil or unsalted butter 2 medium onions, chopped
  • Kosher salt, freshly ground pepper
  • 1 Tbsp. dried oregano
  • 14 oz. uncured slow-cooked ham, coarsely chopped 1 lb. Baby Swiss, cut into 1⁄2″ pieces
  • 1 Tbsp. cornstarch

1. Mix butter, vinegar, salt, and 2 cups lukewarm water in a large bowl until well combined. Gradually add 6 cups flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
2. Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes. Form into a disk, wrap in plastic, and chill until cold, at least 2 hours.

page2image42839216

Assembly
1. Heat olive oil in a large skillet over medium-high until shimmering. Cook onions, stirring occasionally, until golden and softened, 5–7 minutes. Season with salt and pepper; mix in oregano. Transfer to a large bowl and chill until cool enough to handle, about 20 minutes.
2. Add ham to chilled onions and toss to combine. Taste and season with salt and pepper.
3. Toss Baby Swiss and cornstarch in a medium bowl to coat (this will prevent the mozzarella from liquefying as the empanadas cook).
4. Divide dough into 6 pieces. Cover all but 1 piece with plastic wrap and keep chilled. Roll out dough to a rectangle about 15×10″ and 1/16″ thick. Using 41⁄2″ cutter, punch out 6 rounds. Roll out scraps to 1/16″ thick to punch out another round or two.
5. Place about 1 Tbsp. ham mixture in the center of dough circle. Top with 1 or 2 pieces of cheese, breaking cheese up if needed. Using your fingers, brush water halfway around edge of each round. Fold dry side up and over filling to create a semicircle. Pinch edges to seal; crimp with your fingers. Transfer to a parchment– lined rimmed baking sheet. Chill while you repeat with remaining dough and filling. Chill empanadas at least 20 minutes before frying.
6. Pour vegetable oil into a large heavy pot or Dutch oven fitted with deep-fry thermometer to a depth of 3″.

7. Heat over medium-high until thermometer registers 350°. Working in batches of about 5 at a time and adjusting heat to maintain oil temperature, fry empanadas, turning often, until deep golden brown, about 4 minutes total.
8. Transfer to a wire rack. Let cool slightly before serving.

Cave to Co-op is a partnership between Provision International and the Neighboring Food Co-op Association (NFCA) to support local, artisanal cheese producers in our region and make their products more easily available to co-op shoppers.  The NFCA is a network of more than 40 food co-ops in our region — including yours — that are working together to advance their vision of a thriving regional economy, rooted in a healthy, just and sustainable food system and a vibrant community of co-operative enterprise.  For more information, please visit  www.nfca.coop.