We’re enjoying an old fashioned Minnesota blizzard today. The wind is howling, a fine powder of snow blurs the houses in the distance and swirls into drifts, and it’s bitterly cold, sixteen degrees and dropping. Even little Annie, our ginger terrier, would prefer to sleep on her chair nestled in a blanket over chasing the little black mouse in the snow. Hardy, unfazed Minnesotans still pass the house all bundled, running and walking dogs, business as usual. We are cozy inside, happy to watch, and the house is stocked with good things to eat. For lunch I made tuna melts with Wickles—a present from our Southern guests last weekend—and this grilled cheese sandwich.
Shepherd’s Way Farms’ Big Woods Blue has made a blue cheese lover of me. It is incredibly creamy and buttery with sharp notes from its deep, blue green veins. I paired it with slices of the quince paste I made yesterday, and with a drizzle of raw honey, and fried it on white bread with a knob of good butter. It was delicious. Now I’m going to settle in to watch the snow with my Dear Husband and my Sweet Boy and little Annie, do some Christmas baking, and make a pot of beef stew. It’s a nice way to pass the blizzard.
Story about Shepherd’s Way Farms here.
Grilled Shepherd’s Way Farms’ Big Woods Blue Cheese Sandwich with Quince Paste and Raw Honey
Yield: 2 sandwiches
A wedge of Shepherd’s Way Farms’ Big Woods Blue cheese
4 slices of quince paste (recipe here)
4 small knobs of butter
4 slices white bread
- Heat a large skillet over medium heat. Add two knobs of butter.
- Place a few thick slices of Big Woods Blue and a couple of slices of quince paste on two slices of bread. Drizzle them with honey. Top with the other two slices of bread.
- When the butter is melted and sizzling, add the sandwiches and turn the heat to low.
- When the sandwiches are toasted, flip them and fry them on the other side.