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Celebrated as one of the oldest varieties cultivated in America, the Long Island Cheese Pumpkin resembles, well, a wheel of cheese. It also makes the most delicious of Yankee notions: pumpkin pie. If picked before Jack Frost touches them, it will keep all winter in a cool dry cellar.
Introduced in the 1800s, the Long Island Cheese pumpkin gets the first part of its name from the area where it originally found extreme popularity. The second part refers to its shape, said to resemble a cheese wheel. Nearly perfectly round with a somewhat flattened appearance, it has a smooth shell that's shallowly ribbed and is a lovely tan in color. It's likened to butternut squash when it comes to taste and variety of uses, its nearly stringless orange flesh offering a mildly sweet flavor and creamy texture that's delicious cooked like squash or used in pies and soups. It packs a lot of health benefits too, being rich in beta carotene, vitamins A and C, potassium, and many other nutrients. Mature Long Island Cheese pumpkins are medium to large in size with an average weight of 6-10 pounds. They're considered very easy to grow in a variety of climates and are exceptional keepers, lasting all winter if properly stored in a cellar or other cool, dry place. To help with longevity, be sure to harvest these pumpkins with their stems still intact.
