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Nothin' beats good ol' port wine cheese spread on a Ritz cracker. :-)
This on Sociable crackers makes me think of Christmas Eve appetizers at my grandma's house. See, Sociables were "fancy" because of the poppyseeds... aw, grandma. I miss her.
Gorgonzola, feta or shredded cheddar in salads. In eggs basically any cheese but American, Grated cheese like parmesan or Romano I'll put on just about anything.
For Chevre, I make a salad with mesculun greens, endive and red onion with Wishbone Basil/Balsamic vinaigrette. You can get goat cheese crumbles in the supermarket, but once you try true Chevre, you'll be hooked.
I make mac and cheese with varying types of cheese too...always Cheddar but then just about anything I have, Gorgonzola is one. Blue and parmesan too. Mild Fontina melts beautifully...have used English Stilton.
Haven't seen the brand St. Pete's in my area...cheese, fruit and nuts are perfect partners.
when making mac and cheese which I do not do often anymore, I use 5 types of cheese and add canned tomatoes.
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