Saxony is another cheese that I am absolutely smitten with from Saxon Homestead Creamery. Made from raw whole cows’ milk, this cook pressed, clean-rind cheese is crafted in the Alpine style tradition. It is very similar to one of my favorites, Gruyere. Aged for 90 days and peaking at 150 days, it has the sweetness of Swiss and the nutty flavor of Gruyere. The texture is softer with a more buttery body than both of them. The rind is a caramel colored brown with the signature embossed leaf motif on the outer edging. This elegant cheese pairs well with fruit, nuts, salads and crusty breads. This is a fantastic cooking cheese–it melts fabulously. I poured myself a generous glass of Pacific Rim Columbia Valley Riesling, and enjoyed it with my French onion grilled cheese sandwich-made with Saxony of course!
- 2 cups White Lily flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1 1/2 to 2 1/2 cups whole buttermilk
- 5 tablespoons unsalted butter, melted
- 3/4 cup grated Parmesan cheese
- 3/4 cup grated Saxony cheese
- 1 teaspoon sugar
- Pinch of coarse salt
- Freshly ground black pepper
- Sift together flour, baking powder, and baking soda three times; set aside.
- In a medium bowl, whisk together eggs, 1 1/2 cups buttermilk, and butter until well combined. Add flour mixture and whisk until smooth. Batter should have a pudding-like consistency. If necessary, add more buttermilk, 1/4 cup at a time, until pudding-like consistency is reached. Stir in cheese, sugar, and salt; season with pepper.
- Preheat a waffle iron. Add 1/4 to 1/2 cup batter to heated waffle iron; close and cook until dark golden brown, 5 to 6 minutes, depending on your waffle iron. Repeat process with remaining batter and serve immediately.
6/21 Demo Ramsey-11:00a.m-2:00p.m. Demo Glen Rock-3:00p.m-6:00p.m.
6/22 Demo Morris Plains-11:00a.m-2:00p.m. Demo Wayne-3:00p.m-6:00p.m.