Archive for June, 2012
from John Ash, Chef Consultant:
“I’ve always loved fondues but they can be a little rich. Here’s a version that cuts down on the fat but still provides the flavor. I love the goat cheeses from Redwood Hill Farm.”
This recipe was originally developed using Redwood Hill Farm Teleme, which we no longer make. Our aged cheddar is a great substitute…melting wonderfully in the bath of the tomatoes.
Our buttery-rich Bucheret tops this simple spinach salad with a fresh apple cider-based vinaigrette. Thanks to Sheana Davis for this recipe.