Kids & Kids: Vermont Creamery and Zutano Giveaway!
Posted Jul 31 2013 11:51pm
It’s time to come clean, dear readers. When they’re not nibbling their way through farmers markets or attending new store openings, the foodie tots have another secret identity: curd kids . One of the hazards of also authoring a cheese blog is that I often have a surplus of cheeses in the refrigerator. Really good cheeses. And I have made it a point to introduce those cheeses to the foodie tots from a really young age. Before birth, in fact — as children begin to develop taste preferences even in utero. So it should come as no surprise that a steady diet of decadent goat cheeses, stinky blues and Vermont cheddars while I was pregnant and nursing has left me attempting in vain to fend off the kids’ attempts to snatch a nibble when I’m photographing cheese for the blog.
And it’s also no surprise that when Vermont Butter & Cheese Creamery reached out to me about their “Kids & Kids” campaign, I jumped at the chance to share it with you here. Raising kids on real food extends to the dairy case, after all. And goats milk is fantastic for little stomachs — easier to digest than cows milk and less allergenic. Plus, the cheeses made by Vermont Creamery come from happy goats like these:
What’s not to love?
Vermont Creamery sent their fresh chevre logs and their creamy goat cheese tubs for us to play with. The first one we opened, roasted red pepper, was immediately devoured as a dip for pita chips. The second, olive and herb, was used to replace mayo for a super fresh and light-tasting tuna salad. The youngest tot’s only complaint was that there weren’t enough olives!
Recipe: Tuna Salad with Chevre Makes 4 servings
1 5-ounce can tuna
1 4-ounce tub olive and herb creamy goat cheese
1 tablespoon chopped green onions
salt & pepper
optional: additional olives for garnish
1. Use a fork to gently combine tuna and creamy goat cheese.
2. Fold in green onions/chives, sprinkle with a pinch of salt and pepper, and serve, as a dip for crackers, or use to make sandwiches.
Some other ways we’ve incorporated chèvre into our meals include:
Spreading it on toast and topping with a touch of honey or maple syrup; Spreading the plain creamy goat cheese on toasted bagels (and topping it with farm fresh tomatoes;*
On top of salads (especially the herbed chèvre log);
Folding it into scrambled eggs;
Making labneh (a Middle Eastern dish typically made with strained yogurt) by drizzling room-temperature chèvre with olive oil, sea salt, pepper, and thyme, giving it a quick mash with a fork, and serving with pita bread slices and fresh tomatoes and cucumber.
*Unlike the conventional cream cheese brands, full of additives, VBC’s creamy goat cheese is simply pasteurized goats milk, culture, enzymes and salt. Gotta love that.
GIVEAWAY! One lucky reader will win their own shipment of goat cheese from Vermont Creamery AND a $75 gift certificate to Zutano, makers of colorful and durable kids clothing that we’ve loved for years. Like Vermont Creamery, Zutano is a Vermont-based company dedicated to quality.
HOW TO ENTER: Leave a comment below with your kid(s)’ favorite way to eat goat cheese — or, how you plan to introduce it to them if they haven’t yet tried it.
Disclosure: I have a relationship with Vermont Creamery through my cheese blog and they and Zutano provided product samples and the giveaway prize. No other compensation was received for this post and all words and opinions are, as always, my own.