Chef Gail Hall's Culinary Tour to Kitscoty and Wainwright on July 19 and 20, 2014, will include visits to local restaurants, farms and producers, and a tour and tasting at The Cheeisry, a sheep farm in Kitscoty. These recipes make use of The Cheesiry’s beautiful soft Fresco cheese and La Bianco (a brie style cheese).

CUCUMBER ROUNDS WITH  FRESCO SHEEP CHEESE

Yield: 12

Ingredients:

  • 12 ¼” slices English Cucumber (wash and score with a fork beforeslicing)
  • ½ cup of The Cheesiry’s Fresco
  • 12 ¼” square Pieces of Red Bell Pepper for garnish

Directions:

Using a piping bag with a star tip or a teaspoon, place a dollop of sheeep cheese on each cucumber slice and garnish with a piece of red bell pepper.

DATES STUFFED WITH LA BIANCO CHEESE WRAPPED IN PROSCUTTO

Yield: 12

Ingredients:

  • 12 Medjool Dates, pitted and opened slightly
  • 12 small wedges of La Bianca (small enough to fit into the date)
  • 6 slices of Parma Prosciutto cut in half widthwise
  • 12 toothpicks to secure Prosciutto around date (if needed)
  • Garnish with orange zest

Directions:

Place the wedge of cheese in the date and wrap it with Prosciutto. Secure with a toothpick if needed. Garnish with orange zest and serve.

Feel free to eat La Bianca on it’s own – it’s a beautiful cheese that is addictive! It’s available at the City Market on 104th Street and some varieties are at Paddy’s Cheese.