March Cheese Lover’s Letter!
We’re excited to share recipe inspiration for these unpredictable early spring days! Try out Bleu d’Auvergne, a perfect blue cheese perfect for salad dressings, while it’s on sale for the month! Indulge in some aprés ski cheese fondue, or create your own cocktail banderillos by gathering the best olives, seafood, and charcuterie from the Cheese Department!
Before we list out the usuals, here’s a sneak peak of a beautiful blend we’ve put together for this spring – Lemony Whipped Ricotta with Thyme and Honeycomb – only available at Sickles Red Bank!
The Wheel Deal: Bleu d’Auvergne
30% OFF FOR THE ENTIRE MONTH OF MARCH
Regarded as a cow’s milk Roquefort, Bleu d’Auvergne is a bold and spicy cheese. Like Roquefort, it is salty and fruity, rich and creamy. Bleu d’Auvergne is distinctly peppery and is often used in salad dressings, but it is a delicious cheese on its own. It is well suited to dessert wines like Riesling or a strong red like Cahors. Aged four weeks minimum.
Pasteurized Cow Milk. Massif Central, France. Reg. $16.99 lb
Star of the Show: Aprés Ski Fondue Kit
20% OFF FOR THE ENTIRE MONTH OF MARCH
*Available every weekend only at SICKLES RED BANK*
Whip up the ultimate comfort food spread. Reg. $35.00 each.
Serves 2-4 people
This deliciously cheesy kit includes the following:
1 MiFroma Fondue Kit (14oz)
1 Granny Smith Apple
4 oz Cauliflower
4oz Sweet Sopressata
The Monthly Blend: Cocktail Banderillos featuring Jose Gourmet Sardines
Enhance your fondue meals, tapas, or dirty martinis with these quick banderillo recipes! All ingredients can be found at Sickles Cheese Department.
Jose Gourmet* fits the best flavors of Portugal into a small can. They believe in the principles of fair trade and sustainability and supporting small local farmers in Portugal. From Sardines in Extra Virgin Olive Oil to Spiced Calamari in Ragout Sauce, we recommend you try them all.
Don’t forget a bottle of Spanish or Portuguese wine from Bottles by Sickles!
*Please find the Jose Gourmet Line in our Gourmet Department
Now for the recipe!
Start off by cutting a sourdough loaf or boule into 1/2 inch cubes. Cut off the crust. Over medium heat, drizzle a little olive into a skillet. Toast a layer of bread cubes, giving room in between each cube so you can turn the pieces. Lightly brown each side of the bread cube. Transfer to a plate and season lightly with sea salt.
Here are the combinations that we love:
1) Sardines in Extra Virgin Olive Oil, Chili Marinated Olive (pitted), Tangerine, and Toasted Bread Cube
a. Slide the ingredients onto a long cocktail toothpick in the following order: 1 sardine, 1 chili marinated olive, 1 preserved or fresh tangerine slice, and 1 toasted bread cube
2) Spiced Calamari in Ragout Sauce, Gigandes Bean, Fermin Lomo De Bellato, Toasted Bread Cube
b. Slide the ingredients on a long cocktail toothpick in the following order: 1 spiced calamari, 1 gigandes bean, 1 slice lomo de bellato, and 1 toasted bread cube
3) Fermin Salchichon, Garrotxa, Marinated Roasted Tomato
a. Salchichon is a Spanish summer sausage that is seasoned with salt, white pepper, nutmeg and oregano. Unlike chorizo, salchichon is not seasoned with smoked paprika and its flavor is therefore more focused on meat rather than spice. Its texture is pleasantly tender. Made with 100% Iberico Meat.
b. Garroxta sports a solid, toothsome texture. Its bone white paste is delicately sweet and hazelnutty. While Garroxta’s pretty awesome on its own, it’s a particularly good enhancement to charcuterie and tapas arrangements. Garroxta’s also fantastic with Verdejo and Chardonnay.
c. Slide the ingredients onto a long cocktail toothpick in the following order: 1 slice salchichon, 1 marinated roasted tomato, and 1 1/2 inch cube garrotxa.
4) Palacios Chorizo, Sundried Peppers, Roasted Garlic
a. Slide the ingredients onto a long cocktail toothpick in the following order: 1 roasted garlic clove, 1 sun dried pepper, and 1 ½ inch slice dried chorizo
5) Two Blue Cheese Stuffed Olives, Pitted Olive, and Toasted Bread Cube
a. Slide the ingredients onto a long cocktail toothpick in the following order: 2 blue cheese stuffed olives, 1 pitted green olive, and 1 toasted bread cube.
Eat what you love,