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#CabotCreamery celebrates Vermont's artisanal dairy products, featuring delicious cheeses and butter. This hashtag showcases recipes, culinary tips, farm stories, and community engagement, highlighting sustainability and local farming traditions.

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If you want an appetizer to impress, try this cheese stuffed focaccia filled with Cabot Extra Sharp Cheddar Cheese #cabotpartner. It’s naturally aged, so it’s naturally lactose free, but full of so much flavor that I nut only stuff the focaccia with it but also sprinkle it all over the top. It transforms my focaccia recipe for the holidays in something even more delicious and decadent! #sogood! #cabotcreamery #stuffedfocaccia #focacciarecipe INGREDIENTS 3½ cups all-purpose flour 1½ cups warm water 4 tablespoons olive oil, divided 1 tablespoon instant yeast 1 teaspoon salt 1 (8-ounce) block Cabot Extra Sharp Cheddar Cheese INSTRUCTIONS 1. In a large bowl, combine the flour, water, 3 tablespoons of the oil, yeast and salt. Using a rubber spatula, stir all of the ingredients together until combined, scraping down the sides of the bowl as needed. 2. Using your hands, gently shape and knead the dough together until it forms a neat ball. (You don’t need to really knead, you’re just bringing the dough together.) Cover the bowl with a clean, slightly damp kitchen towel. Set the bowl aside at room temperature until the dough has risen to double its volume, at least 1 hour and up to 12 hours. 3. Coat a 9 × 9-inch baking dish with 1 tablespoon of the oil. Transfer the dough to the prepared pan and, using your fingers, spread it over the surface of the pan until it reaches each edge. Cover the dough once again and rest at room temperature for 30 minutes longer. 4. Meanwhile, preheat the oven to 400°F. 5. Sprinkle half the shredded cheese on top of the dough and folder over in half. Using your fingers, gently press dimples all over the surface of the dough and sprinkle the remaining half of cheese on top of the dough. 6. Bake the focaccia until it’s golden brown and fragrant, 30 to 35 minutes. Remove the focaccia from the oven and allow it to cool in the pan for 10 minutes. Slice into 12 squares and serve with the labneh (if using).