Jason Wiebe cheeses are all the rage at Facebook's Shop Kansas Farms group. We found Wiebe cheese at Hildebrand Dairy's retail store and at the local Farmer's Market; it can also be ordered from the Jason Wiebe Dairy website Astatement on their site says, "Our natural raw milk cheese and pasteurized milk cheese is made in Kansas on the farm (Farmstead cheese) from grade-A milk. Our goal is to make the best cheese you have ever eaten."
This is what they have to say about their Cottonwood River Reserve Cheese: "Cottonwood River Cheddar is a raw milk aged cheddar with an unique process that develops a full, slightly sweet flavor without the acid bite of a typical aged cheddar. It is pale yellow in color, body is firm, and is getting outstanding reviews since starting to market it in summer 2011." Barry and I both think it is OUTSTANDING!
Roasted Beet Salad w/ Cottonwood River Reserve Cheese
Garden Lettuce — tear into bite-sized pieces
Roasted Beets — peel, dice, toss in olive oil, season w/ salt & pepper and roast @ 400° for about 15 to 20 minutes or until tender; I allow a handful of beets per salad
Toasted Walnuts — spread walnuts in an even layer on baking sheet; bake 4 to 5 minutes to enhance the nut’s natural flavor
Cottonwood River Reserve Cheddar Cheese
Salt & pepper to taste or as desired
- Arrange lettuce on plates; top with roasted beets and toasted walnuts.
- Slice or shave thin strips of Cottonwood River Reserve Cheddar Cheese over each salad.
- Drizzle with Sunflower Oil Dressing and add salt and pepper if desired.
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| RED, WHITE & BLUE – This salad becomes patriotic with red beets, white Cheddar and a blue plate! |
Other beet salad recipes on our site include:
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