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By Alexandra Slack, food editor & Anthony Salemme, chef
Our research did not identify the creator of this day, or when it began. All we can be sure of, is that it was someone who loves cheese. While an official “National” day requires an act of Congress or a presidential proclamation, There is no evidence to suggest that this is truly a “National” day, which requires an act of congress. and/or a presidential proclamation. But we know that loving cheese is something we can all agree on!
We follow chef Salemme on Instagram and asked him his recommendation for National Cheese Lover’s Day – here is his recipe!
cup all-purpose flour
teaspoon kosher salt
pound Cabot butter very cold, diced
Tablespoon vegetable oil
ounces Cabot Extra Sharp Cheddar Cheese, grated
3 Tablespoons ice water
yolk (for brushing on crust)
the pastry, place the flour and salt in the bowl of a food processor fitted
with a steel blade. Pulse a few times to combine. Add the butter and cheddar
and pulse 12 to15 times, until it is the size of peas.
the motor running, add the ice water all at once through the feed tube.
hitting the pulse button to combine, but stop the machine just before the dough
becomes a solid mass.
the dough onto a well-floured board and form into a disk. Wrap with plastic and
refrigerate for at least 1 hour.
out into a 11 inch circle and fit it into a 9 inch pie pan brush the inside of
crust with egg yolk. Chill until ready to fill.
1 ½ pounds yellow onions, sliced thin3 tablespoon Cabot butter
6 ounces Cabot Extra Sharp Cheddar Cheese, grated3/4 cup cream1/2 tsp. salt1 egg1 egg yolk¼ teaspoon freshly ground nutmeg
½ teaspoon ground white pepper
½ cup chopped walnuts
In a sauté pan melt butter until it gets foamy.
Add onions, nutmeg, and pepper. and cook slowly until they
start to soften and carmelize; about 15 – 20 minutes. Let cool for 15 minutes.
Mix the creams, salt, and eggs to form a custard base.
Distribute the onions over the dough. Sprinkle with the
grated Cabot Extra Sharp Cheddar.
Pour the custard over the top and tilt to distribute evenly.
Sprinkle walnuts over the custard.
Bake in a heated, 375 F. oven for 40 – 50 minutes or until custard is set and dough is
Remove from oven and serve warm.
Anthony Salemme, Personal
Chef & Massage Therapist
Instagram at @mealpvd