Baked Boone County Bloomy with Strawberry-Rhubarb Jam

June 2015, Edible Indy partnered up with our friends at Traders Point Creamery for a how-to recipe "jam" session. We are delighted-and we know you will be, too-with these creative and delicious summer recipe creations! Wonder what could be better than new and easy-to-make recipes? Fresh how-to videos with Traders Point Creamery are on the horizon and you won't have to wait till the cows come home.
By / Photography By Jennifer Rubenstein | June 30, 2015


First, make your jam:

Combine all jam ingredients in a short-sided saucepan. Bring to a simmer. Turn off heat. Let mixture marinate overnight, or for as long as 5 days. This allows flavors to mingle and helps with the next step in retaining chunks of fruit in your jam.

When ready, strain fruit out of liquid and reserve. Bring liquid to a boil over high heat, stirring occasionally until it registers 215°F. Return fruit mixture to pot and cook at high heat until mixture coats the back of a spoon or is back to 215°F.

Second, make your bloomy:

Heat oven to 400°F.

Place all bloomy ingredients in large bowl. Mash together well with hands until a solid mass of cheese forms. There can still be chunks and it may not be completely smooth.

Work into a buttered 8-ounce cast iron pot or an oven-safe ramekin.

Bake until cheese begins to bubble.

Serve bloomy hot with grilled pumpernickel and homemade strawberry-rhubarb jam. Freeze or can remaining jam mixture for use later in the summer.

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Jam Ingredients
  • 2 pounds of your grandmother’s (or someone’s grandmother’s, the older the plant the better the rhubarb) rhubarb
  • 1 pound local ripe strawberries
  • 3 cups not-too-hopped wheat beer
  • 1½ cups sugar
  • 2 teaspoons lemon zest
  • Juice of 1 lemon
Bloomy Ingredients
  • 1 Boone County bloomy (Or other mild flavorful cheese such as goat cheese, gouda, or an easy to melt cheese)
  • ½ cup Traders Point Creamery fromage blanc
  • ¼ cup milk
  • Salt and pepper to taste
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