Dutch Knuckle Cheese
Spend some time eating out in the Adirondacks and you will come upon Dutch Knuckle cheese by Sugar House Creamery. At The Knock in Westport it’s baked into crisp Cheez-It-like bites. Cornerstone Pizza in Keeseville melts it on their mushroom pizza. And it’s the not-so-secret ingredient in the truffle mac and cheese at Top of the Park in Placid.
Made from the raw milk of the Brown Swiss cows that graze near the Au Sable River’s east branch, the Alpine-style cheese it’s usually aged between 8 and 12 months, and its flavor and texture will evolve as it ages. It tastes richly of milk with nutty and tangy notes, and its texture calls to mind Gruyere. Like that cheese, Dutch Knuckle melts beautifully.
As it ages Dutch Knuckle can taste more savory, almost meaty. It can also contain crunchy crystals, which cheese lovers adore because they release even more complex flavors.
I like to eat Dutch Knuckle out of hand on crackers or bread, and it goes especially well with hot pepper jelly. The great melter will also boost the flavor or you favorite mac and cheese or pizza.
Where to find it: You can almost always find Dutch Knuckle (about $24/pound) at the Sugar House Creamery’s farm store off route 9N in Upper Jay. The self-serve store is open on Wednesdays, Saturdays, and Sundays and carries other delicious cheeses it makes along with its milks and products from other nearby farms and artisan food makers. Some Adirondack specialty markets also carry the cheese.
And now that you know about it, you’ll spot Dutch Knuckle on menus throughout the park.
ADK chefs love this cheese - it’s full flavored and a great melter.