Farmers Market Find: Prairie Grove gouda with nettle

What is it?

Prairie Grove gouda with nettle is the year's first milk and greens, transformed into cheese. Cheesemaker Krista Dittman of Branched Oak Farm near Raymond, Neb., said the young semi-firm cheese is made from the first milk her grass-fed Jersey cows produce in the spring and commercially harvested nettle, one of the first wild edible plants to sprout in the spring. She salts and ages the raw milk cheese for 60 days.

Nettle is sometimes called burn weed or stinging nettle because it stings the skin if you brush up against it while hiking. Proper drying and cooking neutralize the acid that gives the green-leaved plant its sting. As an ingredient, it adds earthy flavor, is a known liver cleanser and is high in calcium, magnesium and zinc.

Spotted at

The Farmstead First farm stand (featuring Branched Oak Farm and Dutch Girl Creamery cheeses) at the Omaha and Village Pointe Farmers Markets.

How to use

As you would other young cheeses: on crackers or toast; in salads, soups or sandwiches; or nibbled out of hand with crudités. It also makes a nice addition to a cheese board.

Recipe idea

Nettle-gouda and red pepper panini: Layer thin slices of cheese, roasted and skinned red bell peppers and arugula or spinach between two pieces of your favorite bread. Brush the outer surfaces of the bread with olive oil. Cook in a preheated panini press until both sides are toasted and the cheese is melted.

— Nichole Aksamit

SHARE YOUR FIND: To recommend something for this feature on unusual or flavorful finds at seasonal markets, e-mail details (what, where and when you found it, how it tastes and how you use it) to nichole.aksamit@owh.com. Please include your name, city and phone number and put “Farmers Market Find” in the subject line.

« Food & Dining

Share