Farmhouse Cheeseboard


*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 


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Recommended Cheeses:

Ingredients for the Goat Cheese Stuffed Olives:

Servings: 6-8

Prep Time: 5 min

Cook Time: 3 min

  • Olive oil for frying
  • 1 (10 ounce) jar pitted Castelvetrano olives, drained
  • 4 ounces Vermont Creamery herbed goat cheese
  • 1 egg, beaten
  • 3/4 cup Italian seasoned bread crumbs

    Ingredients for the Cabot Pimento Cheese:

    Servings: 6-8

    Prep Time: 7 min

    • 8 ounces Cabot Seriously Sharp Cheddar Cheese, grated
    • 8 ounce package cream cheese, softened
    • 1/2 cup 0% Greek yogurt
    • 3 tablespoons jarred diced pimentos or roasted red peppers
    • 1/2 teaspoon smoked paprika
    • Kosher salt, to taste
    • Freshly ground black pepper, to taste

      Procedure for the Olives: 

      1. Pour 2 inches of olive oil into a medium skillet over medium heat. Line a tray with a cooling rack or a plate with paper towels.
      2. Using your fingers or a small measuring spoon, stuff the olives with goat cheese. You may have leftover cheese, depending on the size of the olives.
      3. Pour the bread crumbs onto a plate or tray. Dip the olives in the beaten egg then roll them around in the bread crumbs until they are evenly coated.
      4. Once the olive oil has reached 350°F, carefully lower the olives into the oil, working in batches as needed. Fry for 45 seconds or until the olives are golden brown. Use a slotted spoon or spider to transfer the olives to the cooling rack or paper towels.

      Procedure for the Pimento Cheese: 

      1. To a large bowl, add the shredded cheddar, softened cream cheese and Greek yogurt. Fold together until everything is fully combined with the cheddar.
      2. Stir in the diced pimentos and smoked paprika and mix to combine. Season with salt and pepper to taste.
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