Day 3 of Blue Cheese weekend – Amish Blue Cheese

Day 3 Amish Blue Cheese

The Amish have been making cheese the same way for hundreds of years. The animals are hand milked twice a day, grass feed, are sustainably raised. The cheeses are farmer-certified rBGH free.  Because of the wonderful care given the these animals the cheese is rich in calcium, contains no preservatives or chemical additives.

We will have Amish blue cheese made from cows, sheep and goats. This cheese is great served with wine and crackers, as a dessert with fresh fruit or in dips and pasta.  Our friends at Farris Farms have some WONDERFUL  grass fed steaks that the blue cheese will taste great on. Make sure to wear BLUE for your discount this weekend.

 We have paired it with the following: Stout, Sherry, Scotch, Sauternes,  Porter, Port, and late harvest Riesling.

blue cheese and fresh figsSerrano-Wrapped Figs

Ingredients

18 fresh figs, cut in half

1 cup Amish Blue cheese, softened

18 slices Serrano ham, cut 1/16” thick by 2” wide

1-1/2 cup arugula leaves

1/3 cup extra virgin olive oil

Juice of 1 lemon

1/2 cup slivered almonds, toasted

 

Directions

Preheat oven to 500° F. Scoop a small amount out of the center of each fig half and fill each half equally with the Amish Blue cheese. Put the halves back together and wrap each fig with Serrano. Bake until the Serrano begins to crisp, about 4 minutes. Remove from the oven and set aside.

Whisk together the lemon juice and olive oil and toss with the arugula. Place three warm figs on each plate. Place 1/4 cup of arugula in the center. Sprinkle with the almonds and serve

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Filed under Amish Cheese, Blue Cheese, Chef Lippe, goat milk, recipes

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