This is a sponsored post on behalf of Dairy Farmers of Canada.
When it comes to cheese, I consider myself a card-carrying member of Team Stinky Cheese.
Not that I have anything against milder cheeses like brie and cheddar, but if I have to choose, I firmly believe that the stinkier the cheese, the better.
I know I’m not alone, either. After all, there’s a reason the French affectionately refer to the… errr… aroma of certain cheeses as “les pieds des anges” (or “angels’ feet”).
This month’s featured cheese from Dairy Farmers of Canada, though, is in a league of its own. Bothwell Cheese Black Truffle Monterey Jack brings the funk – by which I mean that the folks at Bothwell didn’t play it safe, and instead produced a cheese with a very distinctive and unmistakeably earthy aroma that can only come from black truffles.
This is most definitely a truffle-lover’s cheese. In fact, you’ll want to double-wrap this one to make sure your entire deli drawer doesn’t end up smelling like truffles. (Not that that’s a bad thing!)
The flavour is quite mild and creamy, which allows the earthiness of the truffle flavour to shine through. It’s a great choice for fancying up a cheese board, or for enjoying with crackers and a crisp white wine.
And because it’s a Monterey Jack, it also melts beautifully. I was sorely tempted to turn it into a truffled mac and cheese, but in the end, I decided to go in a slightly different direction and make a hot, cheesy dip instead.
And let me tell you, I’m really pleased with my decision. This dip is rich and creamy and full of earthy mushroom flavour – perfect for game night snacking, or for all of those holiday parties that are just around the corner.
All you need is some slices of crusty baguette for dunking and a friend or two to help you polish it off.
Disclosure: This post is sponsored by Dairy Farmers of Canada. Thanks for supporting the brands that keep the Crumb Test Kitchen running! All opinions, as always, are entirely my own.
- 2 cups grated Bothwell Cheese’s Black Truffle cheese
- 2 tbsp butter
- 1 ½ cups thinly sliced cremini mushrooms
- 1 green onion, thinly sliced (white and green parts)
- ½ tsp salt
- ½ tsp pepper
- 1 package (250g) cream cheese, at room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tsp lemon juice
- Sliced and toasted baguette for dipping
- Preheat oven to 400F. Lightly butter a 4-cup oven-safe dish.
- In a large skillet set over medium-high heat, melt the butter. Add the mushrooms and cook for 3-5 minutes, or until they start to soften and release their liquid. Add white parts of the green onion, salt and pepper, and continue cooking for another 2-3 minutes or until the mushrooms are well-browned and all the liquid has cooked off. Remove from heat and let cool for 5 minutes.
- In a large bowl, whisk together the cream cheese, sour cream, mayonnaise and lemon juice until smooth. Fold in the grated cheese, the green parts of the green onion, and the cooked mushrooms.
- Scrape the mixture into the prepared baking dish, and smooth out into an even layer. Bake in preheated oven for 25-30 minutes, or until the top is browned and the dip is hot and bubbly. Serve immediately with thinly sliced baguette or crackers for dipping.