This is a new Award-Winning Cheese from the Amish Community in Cambria, Wisconsin. The Lady visited their factory this past May and you can read her thoughts about this special stop on her 2010 Wisconsin Cheese Tour, by clicking here.
Her cheesy friend, David, gave her a wedge to bring home for your humble Feline Foodie correspondence (that would be me) to sample and review. My review is posted over on my “sister” blog and you can read that review by clicking here.
After sampling, The Lady added it to one of her favorite blue cheese dressing recipes and served it simply with a lettuce wedge and a few crumbles of bacon. The Man swooned… surprise… I licked the dressing off the lettuce and left the greens for those of a less carnivore persuasion.
Keep in mind, The Lady isn’t much on measuring as you read this recipe:
2 Large Dollps of Mayo
2 tablespoons of Creme Fraiche (which The Lady made)
A Splash of Milk
Approximately 3-4 ounces of Salemville SmokeHaus Blue, crumbled
Squeeze of Fresh Lemon Juice
Small Splash of Tapatio Hot Sauce
Salt and Fresh Gound Pepper to taste
The Lady whisked the Mayo, Creme Fraiche and Milk together until well blended.
She added the crumbled Salemville SmokeHaus and mixed until well incorporated.
She added the lemon, Tapatio, salt and pepper to taste.
Marinate in the fridge for at least an hour.
The Salad for The Lady and The Swooning Man was a wedge of lettuce and crumbled bacon. My salad was SmokeHaus Blue and Bacon… the salad of champions…
FTC Full Disclosure – The cheesemaker/manufacturer/vendor sent me their product, hoping I would review the product/cheese.