COUPOLE, VERMONT CREAMERY, VERMONT
PASTEURIZED GOAT’S MILK
Beneath the hypnotizing brainy-looking rind of this French-inspired, aged goat cheese is a dense and fudgy paste. “Coupole-ing” it with this perky chutney will energize your taste buds.
YIELD: 2 CUPS
PREP TIME: 20 MINUTES
COOK TIME: 25 MINUTES
1 pound medium carrots
1 small yellow onion
2 garlic cloves
1 ounce fresh ginger, peeled and coarsely chopped
1 cup white wine vinegar
2 tablespoons yellow mustard seeds
2 teaspoons cumin seeds
½ cup golden raisins
½ cup light brown sugar
1 teaspoon salt
Peel the carrots and trim off the tops and bottoms. Grate the carrots on the largest hole of a box grater. Yield will be about 3 cups. Set aside.
Peel the onion. Grate it on the largest hole of a box grater. Set aside.
Purée the garlic, ginger, and vinegar in a blender, on high, for 2 minutes or until smooth.
Combine all ingredients in a medium saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, over medium heat for about 15 minutes, or until most of the liquid is reduced.
Remove the chutney from the heat and let it cool to room temperature.
Store in an airtight container. Keep refrigerated. Serve at room temperature.
Chef’s notes: Asian markets usually carry premade puréed garlic and ginger in jars. Feel free to make your own from fresh ingredients. I promise you won’t be disappointed in the bright flavor!
Make ahead. It will keep for up to 1 week.
Other cheeses to serve with this accompaniment: Feta, farmer’s cheese, or another salty pressed cheese.
Creative suggestion: Add half a small head of green cabbage, sliced, and double the spices for a different version of slaw.
