Shy Lime Pie

Shy Lime Pie

Adapted from The Back Eddy Restaurant in Westport MA by Barbara Hanley of Shy Brothers Farm

The Back Eddy was Shy Brothers Farm’s first customer.  When we had our first cheese made, we raced over to see Chef Aaron, and he ordered some!  The Back Eddy was one of Gourmet Magazine’s top picks as well as one of our local favorites, so we were thrilled.  Today, Aaron and Nigel and the kitchen staff have an ongoing competition to find something that Cloumage® will not do.

This is one of their many creations, and it’s yummy. Read More …

Sauteed Cabbage with Cloumage®


Created by Beth Falk, Enthusiast

The shy Santos brothers raise their cows in fields along a river in Westport, Massachusetts, where the salt air and humidity give the grass and the milk a distinctive flavor. This third-generation family farm operates in the tradition of careful stewardship of the land and respect for the animals who live on it.

Shy Brothers’ Cloumage® is a favorite among chefs, but those of us without professional culinary skills are lucky that it requires very little work to add Cloumage® to almost any kind of dish. Cheeses in this simple, fresh lactic curd style are among the essential ingredients in many a French kitchen, and after you’ve experimented a bit with Cloumage®, you’ll understand why. When heated and mixed with a bit of cream, Cloumage® makes a beautiful sauce for green vegetables; the slight tang of the cheese brightens the cabbage, while its creaminess eliminates any bitterness. Fresh black pepper brings this dish to life. Don’t be shy about adding more! Read More …