Blaack Cheese Rosemary Rolls

My sister-in-law sends us the most amazing gifts for Christmas - gifts such as Maytag cheese that make a foodie like me gasp with delight.



Last year was no exception. We received a wheel of Beekman 1802 Blaak, an exceptional cheese made from a 60/40 mix of goat and cow milk made on the farm of the Fabulous Beekman Boys in upstate New York. When it arrived in its unique wrap of black ash, wafting its sharply pungent aroma into my nostrils, I bravely cut a piece and was blown away by the smooth, creamy quality and delicious mildly tangy flavor - best cheese ever! The first night we had it with a nice loaf of Italian bread, fruit, and wine. I used it in everything, including grilled cheese sandwiches. Finally I shredded the remainder and froze it in little baggies, using it judiciously from time to time, sadly watching the number of baggies diminish.



Today I used the last bit of it in this fine recipe, which I found on Recipes for Divine Living. Blogger Andrea used Gruyere, which is probably what I will use hereafter, since I am out of the celebrated Blaack. I also used part buttermilk in my version, and my changes are reflected below. This is an outstanding recipe, producing beautifully crusted, light, fluffy interior, and the punch of that wonderful cheese and gentle bite of lemony rosemary.



I made 8 sandwich-sized buns and 8 dinner-sized rolls. The buns were perfect for our parmesan crusted tilapia sandwiches.


Blaack Cheese Rosemary Rolls
adapted from the original recipe at Recipes for Divine Living

1 cup milk
1/2 cup buttermilk
1/4 cup unsalted butter
1/4 cup warm water
2 tablespoons sugar
1 tablespoon yeast
1 tablespoon minced fresh rosemary
2 teaspoons salt
2 large eggs
2-1/2 cups shredded Blaack, Gruyere, or other savory cheese, divided
5 cups flour

Scald milks; remove from heat, add butter, and let cool to lukewarm. Combine water, sugar, and yeast; let stand 5 minutes.

Combine milk mixture, rosemary, salt, and eggs; beat at medium speed until blended. Beat in 2 cups cheese and yeast mixture. Gradually beat in 5 cups flour, switching to dough hook when dough is formed, and knead 5 minutes.

Place dough in well-greased bowl, turning to grease top. Cover and let rise in warm place about 1 hour, or until doubled.

Punch dough down; turn out onto a lightly floured surface, and knead 2 or 3 times. Shape into rolls or buns and place on lightly greased or parchment covered baking sheets. Cover and let rise 45 minutes or until doubled.

Preheat oven to 400 degrees. Sprinkle with remaining 1/2 cup cheese. Bake 15 minutes or until golden brown. Brush melted butter over rolls.

After I took this picture, I promptly ate half and unselfishly offered the other half to my husband. When I asked him what he thought, he was speechless and could only make "ummmmmm" sounds.