Today is Moldy Cheese Day! While you may be wondering what there is to celebrate about moldy cheese, we are here to share with you a recipe to silence your questioning.
We recently catered a luncheon for the ICA’s Culinary Journey through Utah that featured our Turkey and Brie Sandwich with Raspberry Aioli. It was a great way to welcome in fall with thick-cut, roasted turkey breast paired with a sweet raspberry aioli made with locally produced Windmill Farms Raspberry Jam. However, the star of this sandwich is the double cream Meadowlark Brie, locally made at Deer Valley Resort by their renowned artisan cheese maker, Corinne Cornet-Coniglio.