Beth and Bob Kennett have roots in New England farming that stretch back for centuries. Beth’s ancestors began farming in 1641 in Alfred, Maine, where she grew up on Clover Hill Farm, so she’s a ninth generation farmer. Nearly 100 years later, Bob’s family, the Kennett’s, started their farm in 1742 in Center Effingham, N.H. Their farm, Libery Hill, was founded in 1780, and the Kennetts are only the fifth family to own it since 1780. Today, their sons, David and Tom, along with a new generation of grandchildren following close behind, work with Beth and Bob to continue the proud tradition of Liberty Hill Farm.

Beth hosts regular farm tours and cooking classes where visitors can follow the milk from the farm to the family and back to the kitchen, where the butter, cheese and other dairy products are used to make dishes like these Vermont Cheddar & Salmon Gougères. Perfect for entertaining!

Vermont Cheddar & Salmon Gougères

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 15 minutes

Yield: 24

Serving Size: 1 gougère

Vermont Cheddar & Salmon Gougères


    For gougères:
  • 1 cup water
  • 1 stick (8 tablespoons) Cabot Salted Butter, cut into cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 4 large eggs
  • 6 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar, Cabot Seriously Sharp Cheddar or Cabot Private Stock Cheddar, grated (about 1 1/2 cups)
  • 1/3 cup grated Parmesan cheese, divided
  • 1 teaspoon dry mustard
  • Pinch ground red pepper (cayenne)
  • For filling:
  • 8 ounces Cabot Vermont Premium Cream Cheese, softened
  • 1/2 -1 cup finely minced smoked salmon*
  • 1/4 cup finely chopped fresh chives
  • 1 tablespoon hot sauce
  • About 3 tablespoons Cabot Regular Sour Cream
  • 1/4 cup finely chopped red bell pepper


  1. To make gougères:
  2. Preheat oven to 425°F. Line baking sheet with parchment paper.
  3. In saucepan, heat water, butter, salt and sugar until butter is melted.
  4. Add flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball.
  5. Remove from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn't cook, until dough is firm, smooth and waxy.
  6. Add all of cheddar, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended.
  7. Transfer mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan.
  8. Bake for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.
  9. To make filling:
  10. Beat together cream cheese, salmon, chives and hot sauce.
  11. Stir in sour cream to achieve proper consistency for filling. Stir in red peppers.
  12. Make small slit in side of each gougère. Scrape filling into pastry bag or plastic bag. Cut off corner and squeeze some of filling into each gougère.
  13. *or use crumbled bacon or minced ham

Recipe and photo courtesy of Cabot Creamery Cooperative

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