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Greetings from the Fine Cheese Department!

July is a very delicious month.
Stop by our Sickles Market Fine Cheese counter for some cheesy, summery goodness! BBQ, patio, pool or porch parties will not be complete without your favorite summer cheeses. We can help you create a fabulous custom cheese board, just say the word! In the meantime, it’s ‘meat’ time! Check out our latest line of charcuterie from The Spotted Trotter, and don’t miss our Monthly Blend at the bottom of this email, the final dish is pictured above and even we are drooling over it…we outdid ourselves. #humblebrag  

Star of the Show: Duck Prosciutto
Produced by The Spotted Trotter
Atlanta, Georgia
Duck Prosciutto brilliantly captures the essence of a classic Parma ham without a pig in sight! Its flavor is porky and savory with a subtle gamy zing. Its consistency is soft and tender with an incredible melt-in-your-mouth feel. Duck Prosciutto makes a great addition to any charcuterie board, salad or pizza.  

The Wheel Deal
Ubriaco al Prosecco

30% OFF all month long!
Reg. $24.99 lb

Ubriaco al Prosecco is a ‘drunken’ cheese with a firm, crumbly texture. Both its paste and rind are redolent of apples, peaches and flowers – the fragrance emblematic of the prosecco in which the cheese is bathed. Ubriaco’s crisp, winey flavor adds a refreshing touch to various salumi and antipasti.  Aged 8 months. Producer: Moro Sergio. Veneto, Italy. Cow’s Milk.  

The Monthly Blend
Burrata with Roasted Heirloom Cherry Tomatoes, Italian Long Hot Pepper and Oregano (Serves 4-6 guests)  
Here’s one of our favorite contorni, or Italian side dishes. It features arguably the most luxurious of all Italian cheeses, burrata, which is a beggar’s purse of mozzarella with a cream filled center. The dish makes excellent use of our summer’s vibrantly colorful bounty. And above all, it is absolutely delicious.  

What you’ll need  
2 containers Vantia Burrata (4 x 4 oz. balls)
1 pound Heirloom Cherry Tomatoes, stemmed
1 small Italian Long Hot Pepper, seeded and sliced thin
1/8 cup Extra Virgin Olive Oil
1 teaspoon sugar Coarse Sea Salt flakes to taste
Freshly cracked Black Pepper to taste
1 sprig Oregano, ridded of stem
Ciabatta, grilled or toasted  

What you’ll do
Preheat the oven and a sheet pan to 500 F, and in the interim prepare the produce.  

Cut a seam into the long hot pepper, and drag gloved fingers through to remove seeds and pith. Discard them and slice the pepper into thin rings. Set the rings aside. Clean the knife and work area and change your gloves as to avoid a chili burn. Place the tomatoes in a large bowl, dress with olive oil and season with the sugar, black pepper and a generous pinch or two of sea salt. Add the long hot pepper rings and the oregano leaves and toss the contents thoroughly.  

Carefully transfer the contents from the bowl to the hot sheet pan. Drizzle any remaining seasoning and olive oil upon the tomatoes and place the pan on the oven’s top rack. Roast for fifteen minutes or until the tomatoes blister and turn a golden brown. Remove the pan from the oven, and allow the tomato – long hot pepper mixture to cool, about eight minutes.  

Center the four balls of burrata on a serving dish, and surround them with tomatoes and peppers. Pour any remaining juices from the baking sheet upon the burrata. Serve with grilled ciabatta or pane rustic (Italian Peasant Bread), eat and enjoy.  

To add a little extra zip and zing to the dish consider using shrub, a fruit and vinegar syrup. A mere drizzle on the burrata might make a big difference. Its distinct tartness is refreshing and cannot be approximated with saba or balsamic reduction. Shrub is versatile, too. Beyond its confirmed placed in dressings and marinades, it’s great in elixirs and cocktails. Check out the shrub selection at the Cheese Department counter, and ask an associate for a pairing suggestion.  
Stay cool,  
The Cheese Folk


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