And, very often - as is the case with many French wines and French cheeses - you will find that the wines from a region go very well with (or best with) the cheeses from that same region.
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The Cheese thread.......
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And, very often - as is the case with many French wines and French cheeses - you will find that the wines from a region go very well with (or best with) the cheeses from that same region.
Am currently reading recipes for the Czech marinated cheese (Nakádlány Hermelín), basically a marinated Camembert or Brie - (I've had it in pubs in the Czech Republic and it was addictive), which would be rather nice to treat myself to over the Christmas period.
Have you ever tried the Georgian Sulguni cheese? It was rather popular in the former USSR.
Provolone melts exceptionally well, but I must admit that I have never tried it in a grilled cheese sandwich.
You MUST try it this way, go to store immediately, do not pass GO or collect $200 dollars. Report back after you had it, and I guarantee you will be spoiled for life like I was.... ^^
When I next visit the cheesemonger's, I shall see if I can lay hands on Provolone in addition to my other purchases.
This is now your homework assignment, report back with pictures... and I will even post one of my wife making one in an ancient cast iron skillet thats close to 100 years old, we got as a wedding gift.
I don't do pictures, but I am rather partial to cheese.
However, an ancient cast iron skillet (close to 100 years old? Impressive) sounds fascinating.
The thing about cast iron, is they get seasoned as you cook different foods with them. you dont scrub them clean, just a simple rinse and out. My wife is a southern belle blonde who's mom was a school cook, and is a great cook herself. We have 3 cast iron skillets, all the same age, from her mom and her aunt, when we got married 16 years ago.
Fried chicken cooked in cast iron is legendary...
Depends on the whiskey. I'd have to test more of that in future...
Cellar cheddar should be a number one item for you this year if you can grab it. Its musty qualities are delicious.
Yes, there is a lovely savoury note to good Cheddar, agreed.
Treated myself to some seasonal Stilton, some oozing Gorgonzola, and a splendid slice of 24 month aged Comte.
