Related Post: Artisan Cheese on the Farm
Farmstead cheese is made only from milk that comes from the animals raised on that particular farm. Distinctive in taste, and quality, one such cheesemaker gives us a glimpse of what it is like to be a cheesemaker on a small farm.
- Fresh whole grain bread
- 6 thin slices jamon serrano
- 4 thin slices comte or appenzeller cheese
- Parmesan butter*
- Liberally coat the outward facing slices of bread with the Parmesan butter. Put down 1 layer of cheese followed by the jamon serrano followed by another layer of cheese.
- Place the sandwich in a medium hot pannini press or skillet. When the bread is a deep, golden brown with a lattice-like finish the sandwich is done.
- *Parmesan butter is butter made from the cream not used in Parmesan cheese making. The distinct flavour comes from what the cows are feeding on, thus the unique flavour of parmesan cheese. If one were to try and duplicate by adding Parmesan cheese to the butter you would end up with quite a grainy mess.
Yield: 6 to 8 servings.
Recipe courtesy of David Schiffelbein, Curds & Whey