This blog post is sponsored by Cello Cheese
This Copper Kettle compound butter combines all the deep, nutty flavors of Cello Copper Kettle cheese in one sexy, spreadable butter. Read on for the full recipe and some special ideas on how to use up this compound butter aside from spooning it directly into your mouth.
Compound Butter with Cello Copper Kettle Cheese and A Lot of Garlic
Copper Kettle compound butter is one of those cheese app staples that belongs in your repertoire. It’s perfect on summer cheese plates where hard cheeses will get too sweaty, yet it is festive enough for Holiday platters, extremely easy to make, and adds sexy flavor to any recipe that already uses butter. It’s a really simple recipe, so the result depends on the quality of ingredients you use, especially the cheese. Let’s start off by talking Copper Kettle.
Cello Copper Kettle
Since the cheese is the star ingredient, you need something delicious. That’s why I chose Cello Copper Kettle. This Wisconsin cheese is made using copper kettles, which helps create an exceptional flavor profile full of deeply caramelized, nutty flavors (check out this article from Culture magazine to learn more about the effect of copper vats on cheesemaking).
This is not your typical Wisconsin hard cheese. Sure, it’s GRATE on pasta or pizza, but it’s definitely delicious enough to stand alone on a cheese platter. Try pairing it with EVOO and balsamic, or candied walnuts and dried figs. Seduced? Good. Click here to find out where you can purchase Cello Copper Kettle near you.
Why You Should Use Cultured Butter
Like we discussed with the cheese, you also need to use a high-quality butter in this recipe. I recommend using cultured butter, which has live bacteria added before it’s churned which creates a slightly tangier, more complex flavor profile. It creates the perfect creamy canvas and lets Copper Kettle’s nutty flav shine.
How to make compound butter
- Let your butter come to room temperature, so all the ingredients combine more easily.
- Use a microplane to grate both the Copper Kettle and garlic. This creates light, feathery shreds of cheese that will distribute more evenly. It also breaks down the garlic more quickly than chopping it.
- Use a fork to incorporate it. A whisk works too, but the butter tends to get caught in there. The fork is cleaner and still aerates the butter a little, making it nice and fluffy.
What to do with cultured butter:
- Serve at room temp with bread, toasted or just warmed in the oven so the butter melts a little.
- Use it to make fast, easy garlic bread. Highly recommend topping it with extra Copper Kettle, just cause.
- Spread on the outside of a grilled cheese sandwich to create a savory, cheesy crust.
- Put it on pancakes and smother them with chili-infused honey. Extra points if you make pumpkin pancakes!
- Eat it with more cheese! I paired it with Cello Asiago cheese, a mildy, tangy little cheese that’s a great canvas for both the butter and the tomatoes. It’s also a fantastic melting cheese, so try pairing these two in baked pasta, grilled cheese, pizza, or even a frittata.
- Pair with rosemary tomatoes. They’re sweet, savory, and add the right amount of zing to cut through all that rich butter. If you pair the butter with the Asiago and the tomatoes, it tastes like fancy pizza chips. Serve with juicy Italian red or zippy lil white.
Copper Kettle Compound Butter with Tomato Chutney
For the Copper Kettle Compound Butter
- 4 oz unsalted butter, softened
- 4 tbsp <a href="https://bit.ly/2NEgrlV">Copper Kettle</a>, grated
- 2 cloves garlic, micro-planed
- 8 cracks black pepper
For the Tomatoes
- 1 pint cherry toms, chopped
- 1/2 sweet onion (1/2 cup), chopped
- 1 tbsp 1 tablespoon vermouth
- 1 tbsp olive oil
- 1 tsp rosemary leaves
- 1 Ciabatta or baguette
- ¼ lb 1/4 lb Cello Asiago
- Rosemary, to garnish
Make the butter:
- Fold together the butter, garlic, and pepper.
- Sprinkle in the Copper Kettle and fold until incorporated.
Make the relish:
- Heat olive oil in pan. Add the onion, and cook until it’s golden and wilted, about 10 minutes.
- Add tomatoes, chili, and rosemary. Stir occasionally and cook for 30 minutes until sweet and caramelized.
- Deglaze the pan with the vermouth, and stir until combined.
- Pour the honey over the tomatoes and toss to combine.
- Serve with warm bread, sliced Asiago, and rosemary to garnish.