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[1] Peaches with prosciutto and a drizzle of balsamic, from Briscola by Charlie Palmer in Reno’s Grand Sierra Resort. American-made prosciutto from LaQuercia in Iowa (photo © Murray’s Cheese). [3] Prosciutto di San Daniele hams are salted for less time than the Parma hams (prosciutto di Parma). They thus have a sweeter and more delicate…
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Add blue cheese for a tangy twist to the BLT. Photo courtesy Castello. We’ve had chicken salad BLTs and turkey BLTs, but were only recently inspired by Castello USA to make this blue cheese BLT. It’s a lovely a new take on a BLT: Blue Castello (or other rich, creamy blue cheese) Sliced heirloom…
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A cheese course with bacon. Photo courtesy Castello. Thanks to Castello, a Danish producer of classic cheeses, for this cheese plate inspiration. The cheese is sliced into thin, carpaccio*-like slivers. For the cheese course, Castello used its Castello Alps Selection Classic, an Alpine-style cheese (the category of semifirm cheeses that includes Appenzeller, Gruyère, Raclette…
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