Recipes & Pairings

• 1 baguette, sliced diagonally into 1/4-inch slices (about 40 slices)
• 8 ounces Supreme cheese
• 2 tablespoons honey
• 4 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide ribbons (about 6 slices)

Finely chopped fresh thyme leaves, for serving (optional)

1. Preheat the broiler. Line a baking sheet with foil.
2. Arrange the baguette slices on the prepared baking sheet. Cut the Supreme cheese into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
3. Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.

• 1 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 French baguette, sliced into 1 inch slices
• 2 tbs olive oil
• 8 wt oz Supreme cheese, sliced
• 1/4 cup pomegranate seeds
• 2 tbs chopped flat leaf parsley

Add the balsamic vinegar and brown sugar to a saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and allow to cook until thick and syrupy, about 15 minutes. Preheat the broiler on your oven. Add the bread slices to a baking sheet, brush the top side with oil. Broil until golden brown, about 3 minutes (if your broiler heats unevenly, you may need to rotate the baking sheet halfway through), remove from oven. Flip the slices over, place sliced Supreme Cheese on the non-toasted side. Return slices to the broiler until cheese has melted, 1-2 minutes. Plate crostinis, drizzle with balsamic glaze (add glaze to a plastic squeeze bottle for easy and pretty presentation), sprinkle with seeds and parsley.

• 5 cups peeled, cubed butternut squash
• 3 cloves garlic, smashed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon chopped fresh sage, plus more for serving
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• kosher salt and pepper
• 2 cups whole milk
• 2 cups low sodium veggie or chicken broth
• 6-8 ounces Supreme cheese, rind removed
• 2 tablespoons butter
• 4 ounces thinly sliced pancetta
• cream, for topping (optional)

1. Preheat the oven to 400 degrees F.
2. In a large, oven safe soup pot, combine the butternut squash, garlic, olive oil, honey, sage, paprika, cayenne, cinnamon, and a pinch each of salt and pepper. Toss well to combine. Transfer to the oven and roast for 20-25 minutes or until the squash is tender.
3. Transfer the roasted veggies to a blender and add the broth, puree until smooth. Return the soup to the pot and set over medium heat on the stove.
   Add the milk. Bring the soup to a simmer over medium heat, stir in our Supreme cheese and butter until melted and smooth. If needed, thin the soup with extra milk or broth. Taste and adjust seasonings as desired.
4. Heat a small skillet over medium heat. Add the pancetta and cook until crisp, about 2 minutes per side.
5. Divide the soup among bowls and top with crisp pancetta, sage, and a drizzle of cream, if desired. Enjoy!

• 8 eggs
• 5 oz. bacon, in slices
• cherry tomatoes (optional)
• fresh parsley (optional)

1. Fry the bacon in a pan on medium high heat until crisp. Put aside on a plate. Leave the rendered fat in the pan.
2. Use the same pan to fry the eggs. Place it over medium heat and crack your eggs into, the bacon grease.
3. Cook the eggs any way you like them. For sunny side up – leave the eggs to fry on one side and cover the pan with a lid to make sure they get cooked on top.
4. Salt and pepper to taste

• Potatoes
• Supreme cheese
• Flour, garlic salt, salt and paprika

1. Slice potatoes into French fries, and place into cold water so they wonʼt turn brown while you prepare the oil
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, salt and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato into a bater one at a time, and place in the hot oil so they are not touching at first. The fries must be place into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

• 1 French baguette sliced 1/2 inch thick
• Supreme cheese thinly sliced, rind removed
• 2 pears halved, cored, and thinly sliced
• Honey
• Fresh rosemary finely chopped

1. Preheat the oven to 400 degrees. Place the baguette slices on a large baking sheet. Place one slice of cheese on each baguette slice. Bake slices in the oven for 5-7 minutes or until Supreme cheese is melted.
2. While the baguette slices are baking, brush the pear slices with honey and grill on each side until soft.
3. Place a slice of pear on top of each cheesy baguette slice. Drizzle with honey and garnish with fresh rosemary.

• 1 baguette cut into 1/2 inch slices
• 1 jar Private Selection apple butter
• 6 ounces Supreme cheese
• 2 large apples
• Squeeze of fresh lemon juice
• 1/2 cup chopped walnut
• Honey for drizzling over crostini

1. Slice Supreme Cheese into thin slices and place on top of each crostini
2. Cut the apples into thin slices, removing the core. Squeeze lemon juice over the apple slices to keep them from browning.
3. Top the baguette with apple slices. Sprinkle walnut evenly over the crostini and drizzle with honey. Serve immediately.

• 2 slices hearty bread
• 2 tablespoons mayonnaise
• 2 leaves of iceberg or leaf lettuce
• 1–3 slices of ripe, summer tomatoes, sliced to your desired thickness
• 2 slices of Supreme cheese
• 2–3 slices of ham

1. Lightly toast your bread and cool slightly.
2. Smear one slice of toast with 1 tablespoon of mayonnaise, then top with lettuce, tomatoes, Supreme Cheese and ham.
3. Spread mayonnaise on the second slice of toast, and add to the sandwich, mayonnaise side down.
4. Slice sandwich in half and serve.