Call us a little biased, but we feel we have some of the best cheesemongers in the business. These guys and gals don’t consider what they do for us as mere jobs. These individuals chose cheese mongering as their vocation because of the enthusiasm they have for all things curds and whey.
Not only do our more-than-qualified mongers demonstrate a superior knowledge of the cheese products we carry, but they exhibit passion for the art of gastronomy. Their creativity and savvy really shines through in the recipes they conceive.
We’re so impressed by our mongers skills, that we’ve begun to host in-house cheesemonger cooking contests for fun and, of course, bragging rights. The first competitive theme was decidedly a no-brainer. What could be better for our cheesemongers to showoff their cooking chops than making a classic comfort food favorite—Macaroni & Cheese!?
Each cheesemonger brought their A-game, but only one concoction was a hands-down winner in a taste test; Ardmore’s Dan Black submitted the winning recipe. It was too good not to share with you—our loyal blog readers!
Dan Black’s “Huntsman Elite” Mac & Cheese
12 oz. chunk of Colston Bassett Stilton
12 oz. chunk of Cabot Clothbound Cheddar
4 oz. chunk of Piave Vecchio
4 tbsp. VBC basket butter
12 oz. Panko bread crumbs
1 lb. bag of Spiral pasta
Extra Virgin Olive Oil
Cooking tools needed:
Cheese plane/vegetable peeler
4 quart sauce pan
Casserole dish (preferably 10×10)
Planning to try this recipe? Let us know in the comments. Have your own to-die-for macaroni & cheese recipe? Feel free to share with us!