Artisanal Cheese Selection

Mac & Billie "M" Paso Robles Cabernet Sauvignon 2022

91/100 Wine Advocate

“The 2022 Cabernet Sauvignon is a touch shy to begin before revealing red cherry, tobacco, aniseed and earth with wafts of floral perfume and mint chocolate. The full-bodied palate has a deep core of perfumed fruit framed by supple tannins and bright acidity, and it has a long, refreshing finish.” And we whole heartily agree – this is a stunning value and a MUST for any CAB lover!!

Regularly - $22.99

NOW In Store - $15.99

BUT for the Month of October - $13.99

Cheese - 

Black Diamond Grand Reserve Extra Sharp 3 Year Aged Cheddar 6oz.  $6.99

Established in Canada during 1933, Black Diamond has a rich history of producing cheese. Originally the company began with the purpose of exporting aged Canadian cheddar to a cheese-loving British market, but the company quickly became known for their cheese worldwide. Today, Black Diamond continues its legacy and has expanded their line of cheeses to make sure there is always a cheese to make every dish better.

This cheese is made with fresh cow's milk to create its popular, savory dairy taste. It offers a great flavor that balances the sharp taste with mild notes. The smooth creamy texture makes it a mellow option perfect for including in your cooking or as a topping to finish dishes. Additionally, it's imported from Canada, which is known for producing some of the best cheddar cheese in the world. Satisfy your customers' cravings for this popular cheese by always keeping some of it on hand in your kitchen.

Try them both with this dish........................

Recipe - 

Cheese of The Month 

Cheddar Cheese and Steak Salad

Salad Ingredients:

8 cups mixed field greens

1 ½ lb. sirloin steak

1 tsp dark soy sauce

2 tsp cracked pepper

2 cups mushrooms, quartered or sliced

1/2 lb. asparagus

6-8 Campari tomatoes

1/2 cup white onion, thinly sliced and caramelized

1 cup shaved Black Diamond Premium Reserve 3 Year Aged Cheddar

Dressing

2 cloves garlic, finely chopped

1 Tbs Dijon mustard

1 tsp brown sugar

1/4 tsp salt

1/2 tsp cracked black pepper

1 cup balsamic vinegar

2 cup extra virgin olive oil

Directions:

- Combine chopped garlic, mustard, brown sugar, salt and pepper and balsamic dressing until evenly blended.

- Slowly drizzle in the olive oil until combined and emulsified.

- Taste and correct seasoning with salt and /or sugar.

- Wash field greens and divide evenly between 4 plates.

- Sautee onions and mushrooms until soft and reserve to cool.

- Trim asparagus, then drop into boiling water and simmer for 3 minutes.

- Place in an ice bath to retain color.

- Rub steak with soy sauce and cracked pepper, then grill to liking.

- Let steak rest on a cutting board for 5 minutes before slicing to retain juices.

- Slice thinly, across the grain and divide evenly onto the 4 salad plates.

- Top with onions and mushrooms, halved cherry tomatoes and asparagus.

- Drizzle with dressing and shaved Black Diamond Cheddar Cheese.