The Cheese People-Solid Gold

The Cheese People

Solid Gold

Anne and John Hoyt's Leelanau Cheese keeps winning.

SUTTONS BAY--Anne and John Hoyt are flipping out. Their artisanal Leelanau Cheese aged raclette took "Best of Show" at the 24th annual American Cheese Society competition, beating out more than 1,200 entries in the largest competition in U.S. history.

Last year they won two gold medals for their mild and aged Raclette in the American Cheese Society's 2006 Awards, just a point shy of best of show, Obviously, their seven-day-a-week gig is paying off.

"We must be doing something right. For us to be such a small place and do so well, it's a special time. We're competing with huge creameries," says Anne.

She and John are the owners and cheesemakers of Leelanau Cheese Company at Black Star Farms, where they make their aged raclette with pasteurized milk from a single farm in Cedar, Michigan. The raclette is formed into nine-pound wheels and aged up to a year and a half for the sharp version.

The Hoyts met in the Swiss Alps in a cheesemaking co-op. They founded Leelanau Cheese Company in 1995 in a converted gas station along Grand Traverse Bay in nearby Omena. They since have made beautiful cheese together, receiving numerous gold, silver and bronze awards for their additive-free Swiss- and French-style cheeses.

In 2000 the couple relocated about six miles south to Black Star Farms, which features a winery, distillery, creamery, B&B and equestrian facility.

Visitors to Black Star's Tasting Room can watch the Hoyts work and sample their cheeses along with Black Star's wines. Call 231-271-2600 for more information or visit www.blackstarfarms.

Try these recipes below and you'll see why the Hoyts' addictively nutty Raclette keeps grabbing the gold.

Anne Hoyt's Croute au Fromage

� t. olive oil
2 eggs, separated
1 C. milk
1 clove garlic, minced
Pinch of salt and pepper
Pinch of nutmeg
8 oz. Raclette cheese, grated or thinly sliced
1 C dry white wine
2 large slices day-old dense bread

Preheat oven to 425 degrees. Grease an 8-by-8-inch baking dish with olive oil. Set aside.

In a small bowl, blend the egg yolks with milk, garlic, salt, pepper and nutmeg. In a separate bowl, beat the egg white until firm. Fold egg whites and cheese into egg yolk mixture.

In a shallow dish or pie plate, pour the wine and very lightly soak the bread. Place the bread in the bottom of a baking dish. Cover with the egg-cheese mixture.

Bake for 10 to 15 minutes or until slightly puffed and golden on top. Serve immediately. Serves four to six.

Swiss-Style Potato Gratin

1 t. butter
1 lb. potatoes, peeled and thinly sliced in rounds
Pinch of salt and black pepper
2 cloves garlic, minced
8 oz. Raclette cheese, grated or thinly sliced
2/3 C. dry white wine
3 to 4 T. milk

Preheat oven to 375 degrees. Grease a small casserole dish with butter. In a medium bowl, gently toss the potato slices with salt, pepper and garlic. Place a layer of potatoes in the prepared dish. Sprinkle with a generous amount of cheese. Repeat with another layer of potatoes and more cheese. Top with the remaining potatoes. Pour the wine and milk over the layered potatoes. Sprinkle the top with the remaining cheese. Cover the dish with foil and bake for 40 minutes.

Remove the foil and bake an additional 15 to 20 minutes or until the top is golden brown. Serve immediately. Serves 4 to 6.