A long-lost variety of local pumpkin, the Cutchogue flat cheese, has made its way back to the North Fork, and a plan is in the works to reestablish this moschata squash as a staple of Long Island’s fall harvest.
Cheese pumpkins are said to get their name because they resemble a wheel of cheese. A prevalent variety, the Long Island cheese, is renowned both for its aesthetics—it is wide and ribbed—and as a superb pie ingredient, dense in flavor and high in sugar content. Cutchogue flat cheese is similar, but distinct.
“The Cutchogue flat cheese is like a flying saucer—it’s really flat; not a lot of ribbing,” explains Steph Gaylor of Invincible Summer Farms and Salt of the Earth Seed Co. in Southold.
Some time ago, the variety all but disappeared.
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