Smoked Farmhouse Rarebit

Easy Smoked Farmhouse Rarebit

What’s rarebit, you might ask. No, it’s not rabbit, but it might be rare, at least in this day and age. It’s an English pub food, a drunken mixture of ale and a strong aged Cheddar, something for a weary traveler to douse a chunk of bread in with some sausage. Simple peasant food, easily made from ale that might have gone flat and random bits of leftover cheese. Melt it all together, and you have a sauce that is heartier, earthier, with a bit of bitterness, a slightly brash, less refined cousin of fondue from across the Channel. Made with our Aged English Smoked Farmhouse, this rarebit will entertain your palate with its range of flavors and lustrous umami. A good bread for dunking is essential, but why not pour it over a baked potato, tempeh, or cauliflower? Change it up by adding some chopped chives, and that British pub will come alive in your kitchen.

  •  1 round Miyoko’s Kitchen Aged English Smoked Farmhouse, cut into ½ inch pieces or grated
  • 1 pint ale (there are gluten-free ales available to make this recipe gluten-free)
  • 1 teaspoon sea salt
  • 1/2 cup chopped chives, optional

In a 2-quart saucepan, combine the Smoked Farmhouse and the ale. Over low heat, bring to a simmer, stirring occasionally. Simmer for about 5 to 10 minutes, stirring frequently, until the cheese has melted completely. Season with salt. If desired, stir in the chopped chives prior to serving. Serve with bread, potatoes, cruciferous veggies, roasted portabello mushrooms, vegan sausages, or anything else that might need spiking up. You can find our Aged English Smoked Farmhouse in our Traditional Collection and our Miwok Mix.

Print Recipe
Smoked Farmhouse Rarebit
Aged English Smoked Farmhouse
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Aged English Smoked Farmhouse
Votes: 0
Rating: 0
You:
Rate this recipe!
Share this Recipe

November 22, 2016

Pumpkin Pie with Pretzel Crust

Chef Nicole Derseweh brings you a scrumptious Pumpkin Pie recipe with a little spin on the crust! No boring white flour crust here. Try this rich pretzel crust using our VeganButter. Serve it at your next holiday gathering!

November 21, 2016

Shaved Salad of Brussels Sprouts, Persimmon, and Fennel

A gorgeous combination of fall flavors pulled together with the mild and savory sharpness of our High Sierra Rustic Alpine cheese!

November 18, 2016

Fall Persimmon Bruschetta

This festive vegan appetizer was created by the talented Chef Nicole Derseweh and Jason Wrobel. Perfect for the holidays!

November 14, 2016

Green Beans in brown VeganButter with Mushrooms

Green beans are a staple side dish at any Thanksgiving gathering. These buttery green beans will add that perfect fresh crunch to your dinner spread.

March 5, 2015

Caramelized Onion & Smoked Farmhouse Quesadilla

The Miyoko’s Kitchen production manager Kyle Knies (quietly) came up with this recipe while his newborn twins were sleeping. His personal website is “From the Garden Vegan Chef” and you’re also welcome … Read More

/** Accordian Fix for Faq page */