Mt. Townsend Creamery. We'd had some of their cheeses before, and for that reason alone, we knew we had to stop. In reality, it was a very small store-front, but there was a healthy array of cheeses available for tasting.
recipe (yum!); and New Moon, that we'll try in chicken quesadillas later this week.
Well after that tasty stop, we decided to head on over to Beecher's Handmade Cheese, a cheese-making facility and shop right there in the market.
Again, we chose a cheese new to us, their Flagship Reserve. Not sure how we'll be enjoying it, but maybe I'll try a recipe from Beecher's Pure Flavor, which is where I got the soup shared below.
2 Tablespoons unsalted butter
1/2 medium onions, diced
1 28-ounce can + 1 14-ounce can crushed tomatoes in puree
10 ounces white cheddar or other semihard cheese, grated (2 1/2 cups)
1/2 cup heavy cream
salt and pepper to taste
In a large saucepan, melt butter over medium heat. Add onions and saute until soft, but not brown, about 4 minutes. Add tomatoes and 2 1/2 cups water. Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally. Add the cheese and cream and stir until the cheese melts, about 2 minutes. Serve hot.
When served at the market, this soup is topped with fresh cheese curds, with a fresh breadstick alongside. Next time I make it, I think I'll top it with croutons.