Caramel. Cheese. A little divine intervention
One Unforgettable Bite
Hey friends,
We’re spoiled in Vermont when it comes to food. But sometimes, something just beyond the border stops us in our tracks.
A bit ago, I found myself two hours north at the Abbey of Saint-Benoît-du-Lac in Quebec. Yes, they are real monks who make real cheese. I brought home their "Bleu Fumé" (Smoked Blue Cheese) and did what any caramel maker would do: I drizzled Fat Toad Farm Vermont Maple Caramel on top.
It was... astonishing. The cheese and the caramel both transformed. Sweet, smoky, creamy, savory. It was that perfect bite you didn’t know you were missing.
As my husband put it, “That’s way better than it has any right to be.”
You don’t need smoked blue from a monastery to recreate the magic. Try it with sharp cheddar, creamy brie, or even a shaved bit of aged parmesan. It’s simple. It’s indulgent. It’s worth it. Our Vermont Maple Caramel made with Runamok maple has the perfect notes to pair with rich, nutty cheeses.
What are you pairing our caramel with these days? Tag us @fattoadfarm or use #fattoadfarmcaramel—we love seeing what you come up with.
Thanks for being here. You keep the sweetness flowing.
-Claire
Pure Vermont maple syrup infuses the caramel with a deep, earthy sweetness and a hint of warm, woodsy complexity. This touch of maple adds a distinctly Vermont twist to the traditional caramel profile. Our Vermont Maple Caramel is sweet decadence with salted nuts, baked brie and waffles.
