Cloumage is fresh curd made from cow’s milk at Shy Brothers Farm in Westport. Because the curd’s lactic tang goes well in both sweet and savory dishes, local chefs are using it in stuffed quail, cannelloni, frittatas, pizzas, and ice cream. The restaurant EVOO combines Cloumage with lime, cilantro, and mushrooms in lunch panini. “We wanted to name it ‘clouds’ because you can do anything with it,’’ says Barbara Hanley, who works at the farm. The name was taken, so she thought Cloumage had an appropriate French ring. It is a single-herd product (made from one group of cows) and batches vary with changes in weather, grass, and length of daylight. Think of it as an alternative to sour cream, cream cheese, or mascarpone (around $6 for 11.7 ounces). Available at Appleton Farms, Route 1A, Hamilton and Ipswich, 978-356-5728; John Dewar & Co., 277 Linden St., Wellesley, 781-235-8322; Sherman Market, 22 Union Square, Somerville, 617-776-4944; Shubie’s, 16 Atlantic Ave., Marblehead, 781-631-0149, or go to www.shybrothersfarm.com.