Hannahbells Tiny Hand-Made Cheese by Shy Brothers Farm
Hannahbells Tiny Hand-Made Cheese by Shy Brothers Farm
Hannahbells Tiny Hand-Made Cheese by Shy Brothers Farm

Hannahbells Tiny Hand-Made Cheese by Shy Brothers Farm


TCP Salad


a. Find 4 small clear glasses you like, straight, parfait, or old-fashions.

b. Spoon a layer of chopped tomatoes into the bottom of each glass. If the glass is tiny, use gazpacho.

c. Pepper lightly.

d. Next, spoon a layer of Cloumage into each glass.

e. Then, spoon a layer of pesto into each glass.

f. Top with a frill of arugula.


a.  Sauté 1 cup of sliced leeks in a Tbs. of unsalted butter on low heat, covered, until soft, about 15-20 mins.

b. Lightly whisk 1 egg, any size in a medium bowl.

Cloumage and Leek Tart

c. Mix the beaten egg with 16 oz of Cloumage.

d. Mix in the cooked leeks.

e. Pepper to taste.  Do not salt.

f. Pour into and spread on prepared pie crust of your choice and bake according to pie crust instructions. (Typically, this is baked at 450 for 15-20 mins until crust is brown.  Then cover crust edges with foil so they don’t burn and continue baking until filling has set up, usually another 10 minutes.)

I use a tart pan that has a push up bottom, sprayed well with cooking spray so I can de-pan the tart.This recipe works well with may ingredients besides leeks.  Ex: spinach, ham, pears, apples.

Serves 8

More CLOUMAGE ® Ideas!  Yummm..Go savory or sweet-
Add to pasta or stuffed shells!  Make tiny bites with cucumber, peppers, or maki. Yummy with just honey and almonds.  Or make a deconstructed tiramisu.

Tortellini with des Nuages ~ Clouds tm

Tortellini with Cloumage ™

English cucumber topped with Cloumage and blackberry

English cucumber topped with Cloumage ™ and blackberry

des Nuages ~ Clouds tm topped with almonds and honey

Cloumage ™ topped with almonds and honey

Sesame-wrapped maki with des Nuages ~ Clouds tm center

Sesame-wrapped maki with Cloumage ™ center

Fresh jalapeno stuffed with des Nuages ~ Clouds tm

Fresh jalapeno stuffed with Cloumage ™

Panna cotta of des Nuages ~ Clouds tm  and raspberries

Panna cotta of Cloumage ™ and raspberries


Executive Chef of Chez Pascal

  • 6 cups shucked corn, roughly 12 ears
  • 6 tablespoons butter
  • 1 cup onions, sliced
  • 1/2 cup celery, sliced
  • 1/2 cup fennel (sweet anise), sliced
  • 1 tablespoon thyme, freshly chopped
  • 2 russet potatoes, peeled and sliced thin
  • 3 quarts chicken or vegetable stock
  • 2 cups heavy cream
  • 24 Shy Brothers’ Farm Hannahbells cheese (at room temperature)
  • Salt and pepper to taste

Remove kernels from the corn and set aside. In a 6-quart saucepan, add butter over medium heat. Once fully melted, add sliced onions, celery and fennel. Season with a little salt and cover until all the vegetables become translucent. Then add the corn and once again cover and allow to cook very slowly until all the liquid has been released by the corn. Now add the thyme, potatoes and finally the stock. Bring just to the simmer point and then cook for 1 1/2 hours. Using a beverage blender, puree the soup to your desired consistency and finish with the heavy cream. Adjust the seasoning to taste.

For serving, place 3 Hannahbells in the center of a serving bowl and ladle the soup around the cheese, keeping them in the center. Garnish with fresh basil and olive oil if you like.

Yields 8 servings or 2 quarts


Fr-mushroomsrom JANICE DEY

  • 15 medium/large button mushrooms, cleaned, room temperature
  • 15 Hannahbells, any flavor
  • Sea salt
  • Dry Vermouth
  • Butter

Preheat oven to 350 degrees.

Remove the stem from each mushroom, leaving a cavity at least the size of a nickel. Butter a sheet pan and place mushrooms, open side up, on the sheet.

Place a drop of vermouth and a pinch of salt (1/8 tsp.) in the cavity of each mushroom.

Place a Hannahbell in each mushroom and bake for 12 to 15 minutes.
Serve warm or at room temperature.

Serves 4-6


Executive Chef of Little Farm Catering

  • 1 cup fresh Arugula lightly packed
  • 2 Tablespoons light olive oil
  • 1 dozen eggs whisked
  • 6 Shallot Hannahbells cut in half
  • 1 Tablespoon unsalted butter

In a food processor place arugula and slowly drizzle olive oil to make a paste or pistou. Place pistou in a small bowl.

Heat butter in non stick pan over medium heat. Add eggs, pistou and hannahbells.

Gently stir until eggs are thickened and hannahbells are melted.

Yields 6 servings

This just in from Jim (Oct 16 2011)

I just made mini beet soufflés for my harvest dinner

A dollop of Horseradish Cloumage in the center



Jim Mercer, Executive Chef

Bay Club at Mattapoisett


And from the famous Eva (Oct 13 2011) at Eva’s Garden

I chop up the herb I’m yearning for, like dill, for example.  Instead of putting a little of it in Cloumage, I use a little Cloumage to bind the chopped herb and use it as a spread.  It is amazing.  Barbara, please tell people about this!


Katie’s Cloumage® Coffee Cake (Holidays 2011)

Bake at 350 degrees for an hour or until done.

Layer Mixture:

3/4 cup sugar

2 tsp. cinnamon

3/4 cup walnuts

Mix sugar and cinnamon together well, then stir in walnuts to evenly distribute without breaking them down.  Set aside.

Cake Batter:

16 oz Cloumage

1 cup sugar

2 sticks butter, softened

2 tsp vanilla

2 eggs

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 cups flour

Step 1:  Combine Cloumage, sugar, and butter.  Then add vanilla and eggs.

Step 2: In a separate bowl, combine the baking soda, baking powder, salt, and flour.

Step 3: Gradually add the flour mixture to the Cloumage mixture to make the cake batter.

Step 4: Place 1/3 of the cake batter in a Bundt pan, layer with 1/3 of the nut mixture. Then repeat until you have three layers.


Katie is Karl’s cheese maker assistant, who’s turned out to be very talented, and so funny we howl–  She’s also a great cook and uses Cloumage in many of her recipes to take care of her mom and 5 children!


Another Katie’s Request for a Feast of the Seven Fishes Dish (Holidays 2011)

Customer Katie asked us for a way to use Cloumage for her fish feast, and we remembered that Chef Jim Mercer was mixing it with lobster and smoked paprika.  Katie asked Jim for details and this is what he said:

Hi Katie

All done to taste and preference:

Start with whatever amount of Lobster or crab …add enough Cloumage to coat generously …Smoked Paprika, salt and pepper to taste

Trust your judgment and you won’t go wrong.

Ah, these chefs make it all sound so easy!  We’re going to try this Christmas Day…Jim says it’s divine.


CLOUMAGE and HONEY SAUCE from Chef Robert Wilkinson  February 3, 2012

This sauce would be terrific with grilled chicken, sauteed shrimp or scallops, fish, and, we think, fruit salad–

11.7 to 12 oz Cloumage

3 TBS honey

6 oz fresh orange juice

1 oz fresh lemon juice

1 green onion, finely chopped

Blend all of the ingredients together and serve with fried or grilled chicken.

Thank you, Chef Robert!


Cauliflower Soup from Sarah

Large head cauliflower chopped


Water to cover cauliflower


Cracked peppercorn

Boil cauliflower in salted water until tender. Drain and reserve 1 cup of water. Puree in blender adding water slowly until you reach desired consistency. Add Cloumage, blend. Add salt and pepper and serve piping hot.

Sarah comments: I made this soup and loved it so much I had to share!

Thank you!


4 Great Cloumage® Recipes for Pasta Sauce

Serves Four

Boil water for the pasta and prepare the sauce ingredients.

We made these recipes, tested with lots of foodie friends over a pasta fest, and used these with the new whole wheat pasta made by Community Grains, fusilli and pappardelle.  “Tossing Tuscan style” means tossing all together.


Cloumage, Swiss Chard and Hazelnut Sauce

 1 tbsp unsalted butter

1 clove of garlic, crushed

1 cup of blanched, julienned Swiss chard (blanch salt water 2min then cold water rinse/drain)

2 tbsp light cream

1/2 cup chopped toasted Hazelnuts

1 tub of Cloumage® (11.7 oz)

8 oz dry pasta

Salt and pepper to taste

Begin cooking your pasta and then:  sauté the garlic and the chard in butter, add the hazelnuts.  Blend in the Cloumage® and cream and simmer gently until heated through.

Pour over dente pasta and toss Tuscan style.  (reserve some hazelnuts for additional garnish/crunch.)

Cloumage, Pimento and Black Olive Sauce

 1 tbsp unsalted butter

1 clove crushed garlic

4 oz jar of sliced pimento, don’t drain

4 oz of chopped Kalamata olives

1 tub of Cloumage (11.7 oz)

8 oz dry pasta

Pepper to taste, olives are already salty and as sauce melds, the salt will come up.

 Begin cooking your pasta and then:  briefly sauté the garlic in butter until just brown.  Add the pimentos and juice and the chopped olives simmer for one minute.  Blend in the Cloumage® and simmer for a few minutes until heated through.

Pour over dente pasta and toss Tuscan style.  (reserve some small bits of pimento and olives for garnish.)

Cloumage® and Pesto Sauce

 1 TBS EVOO (extra virgin olive oil)

1 clove of crushed garlic

8 oz fresh pesto sauce

1 tub of Cloumage (11.7 oz)

8 oz dry pasta

Begin cooking your pasta and then:  over low heat, sauté the garlic briefly in the olive oil, just to warm thoroughly, stir in the pesto and blend in the Cloumage®. Simmer for a few minutes until heated through. Salt and pepper to taste.

Pour over dente pasta and toss Tuscan style.


Cloumage® Pink Sauce

 1tbsp butter

3 crimini mushrooms, thinly sliced

6 oz marinara sauce

2 tbsp light cream

1 pack of Cloumage (11.7 oz)

1 clove of garlic, crushed

8 oz dry pasta

Salt and pepper to taste

Begin cooking your pasta and then:  briefly sauté the mushrooms in butter, stir in the garlic and marinara sauce. Blend in the Cloumage® and cream and correct with salt and pepper. Simmer for a few minutes until heated through.

Pour over dente pasta and toss Tuscan style.