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I'm less a cheese-on-sandwiches person, preferring to eat them alone or in other presentations, with a few exceptions (a burger is greatly complimented by a number of cheeses...patty melt, mushroom and swiss, blue cheese crumbles, etc.).
One of my less conventional cheese uses is a pizza topped with pear, walnut, and gorgonzola. Such a good combo.
I'm less a cheese-on-sandwiches person, preferring to eat them alone or in other presentations, with a few exceptions (a burger is greatly complimented by a number of cheeses...patty melt, mushroom and swiss, blue cheese crumbles, etc.).
One of my less conventional cheese uses is a pizza topped with pear, walnut, and gorgonzola. Such a good combo.
Yes! I like that combo... without the pizza, though I might try it...
They're all good salad toppers, as well, but I like the cheese slightly melting in and the toasting of the walnuts. The crust is usually just seasoned with olive oil and herbs, no tomato sauce or anything of that nature. The baking nicely intensifies the flavors of all the ingredients.
They're all good salad toppers, as well, but I like the cheese slightly melting in and the toasting of the walnuts. The crust is usually just seasoned with olive oil and herbs, no tomato sauce or anything of that nature. The baking nicely intensifies the flavors of all the ingredients.
On the list for trying out....
yes, warming or roasting certainly brings out flavor of nuts and cheese.
Mozzarella - snacking and grilled cheeses, chunks of it in pasta dishes... Prolly my favorite.
Brie, Manchego, other "exotic" cheeses - with fruit and bread, or in appetizers. I once had my friends raving about a plate of manchego, raw almonds and blood oranges that I brought to a gathering. They LOVED it.
Mexican blend shredded cheese - in quesadillas, burrito bowls, tacos, etc.
Mozzarella - snacking and grilled cheeses, chunks of it in pasta dishes... Prolly my favorite.
Brie, Manchego, other "exotic" cheeses - with fruit and bread, or in appetizers. I once had my friends raving about a plate of manchego, raw almonds and blood oranges that I brought to a gathering. They LOVED it.
Mexican blend shredded cheese - in quesadillas, burrito bowls, tacos, etc.
Provolone and cheddar - sandwich cheeses.
I'd love your gathering appetizer too..??
Manchego I was lucky enough to visit Spain......had the Spanish cheese with Spanish olives and fresh roasted Spanish almonds. OMG....heavenly experience.
Cheddar, very sharp, is my go to favorite. For any use.
Extra sharp cheddar, smoked gouda, bleu are my favorite. Salads and sandwiches are how I usually use them.
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We know what they are...
I was lucky enough to visit Spain......had the Spanish cheese with Spanish olives and fresh roasted Spanish almonds. OMG....heavenly experience.
