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Cabot® Creamery Cooperative’s Apple-Cheddar Recipes are the Perfect Pairing of Health and Taste

October 11, 2011

CABOT, Vt., Oct. 11, 2011 /PRNewswire/ — We’re not sure how true the adage is of “An Apple A Day Keeps The Doctor Away” – but one thing is certain, pairing apples with Cabot Creamery Cooperative’s award-winning cheese is a great way to create healthy snacks that taste delicious and go easy on your waistline. Best of all, Cabot’s team of registered dietitians make it easy to enjoy the great taste of apples and cheddar thanks to their new Apple-Cheddar Pairing Guide.

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“We’re thrilled to introduce our new Apple-Cheddar Pairing Guide to consumers,” says Cabot Health, Culinary and Educations Programs Manager, Sara Wing, R.D. “We know most Americans don’t eat enough fruit, and what better way to tempt their taste buds than with a delicious apple and cheddar pairing. The new guide features a wide variety of apples including: Gala, McIntosh, Braeburn, Granny Smith, Fuji and Golden Delicious, and a recipe using each. All too often people think ‘healthy’ means it won’t taste good or it will be complicated to make. But these recipes are easy, nutritionally balanced and taste fantastic.”

Cabot’s Apple-Cheddar Pairing tips, available free online at cabotcheese.coop/recipes/apple, feature some of America’s most popular apple varieties paired with Cabot cheeses. Cabot’s Apple Pairings recipes include:

While Vermont is home to Cabot Creamery, best known for its award-winning cheddar, the Green Mountain State also knows a few things about apples, too.

“Apples have been a significant component of Vermont’s agricultural scene for many years, beginning with the farmhouse orchards in the 1800′s that provided food, and especially cider, for rural farm workers,” says Terence Bradshaw, Research Specialist with the University of Vermonts Apple Team, and President of the Vermont Tree Fruit Growers Association.

“Around the turn of the twentieth century, farms that specialized in apple growing were producing roughly one million bushels of fruit annually for domestic as well as export markets,” he says. “With this intensification of production and marketing came the selection of varieties particularly well-suited for production in Vermont. McIntosh, the predominant variety in the state by the early 1920′s, reaches perfection in Vermont’s orchards in mid-to-late September. While it remains the most widely grown variety in the state, other favorites flourish in Vermont’s orchards, including Honeycrisp, Cortland, Empire, Golden Delicious and Gala. More than 100 varieties of apples are now grown commercially in Vermont,” Bradshaw said.

With so many apples to choose from, not only from Vermont but nationwide, it’s easy to see why they make such a great addition to almost any recipe.

Gingered Apple-Cheddar Slaw
Makes 4 servings

Ingredients:
2 tablespoons light mayonnaise
1 tablespoon rice vinegar
1 teaspoon finely grated peeled fresh ginger
1 Fuji apple
2 ounces Cabot 50% Reduced Fat Cheddar, coarsely grated (about 1/2 cup)
2 tablespoons coarsely chopped fresh cilantro

Directions:
1. In medium bowl, whisk together mayonnaise, vinegar and ginger.

2. Cut apple into quarters and cut away cores. Cut quarters into thin slices, then stack several slices and cut into matchsticks.

3. Add apple, cheese and cilantro to bowl and toss gently to combine.

Nutrition Analysis Calories 90, Total Fat 5g, Saturated Fat 2g, Sodium 136mg, Carbohydrates 9g, Dietary Fiber 1.5g, Protein 4.5g, Calcium 105mg

Pepper Jack, Apple and Smoked Turkey Quesadillas
Makes 2 servings

Ingredients:
2 (8-inch “fajita”) whole-wheat flour tortillas
2 ounces Cabot Pepper Jack cheese, grated (about 1/2 cup)
2 ounces thinly sliced smoked turkey breast
1/2 Granny Smith apple, quartered, cored and thinly sliced
Cooking spray or about 2 teaspoons vegetable oil

Directions:
1. Sprinkle one half of each tortilla with about 2 tablespoons of cheese. Layer turkey breast and apple slices on top, followed by remaining cheese. Fold bare half of each tortilla down over filling, pressing firmly.

2. Coat large skillet with cooking spray or brush with oil. Place over medium-low heat.

3. Add quesadillas to skillet and cook, pressing down with spatula occasionally, until browned on underside, 2 to 3 minutes. Turn over with spatula and cook until browned on second side and cheese is melted, 2 to 3 minutes longer. Cut into wedges and serve.

Nutrition Analysis Calories 317, Total Fat 12.5g, Saturated Fat 5g, Sodium 510mg, Carbohydrates 31g, Dietary Fiber 3.5g, Protein 18.5g, Calcium 203mg

ABOUT CABOT CREAMERY COOPERATIVE

Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit: http://www.cabotcheese.coop

Available Topic Expert(s): For information on the listed expert(s), click appropriate link.
Regan Jones, RD
http://www.profnetconnect.com/regan_jones_rd

Contact: Bob Schiers
(888) 214.9444 or bschiers@cabotcheese.coop

SOURCE Cabot Creamery Cooperative


Source: PR Newswire