I'm some kind of French cheese I've never tasted. Yet, the description seemed good. I think it is like a zodiac thing. If I could CHOOSE what cheese to be . . .
Right now we have found an imported Australian white cheddar that pretty much makes me shudder with delight every time I eat it. In Australia they call their cheddar "tasty cheese" so now we call the amazing cheese "tasty" though it is probably better than anything I actually had when I lived in Oz.
Menu of the day (we had this Saturday):
Cilantro pesto Tasty cheese Steak Yam fries
The pesto was cilantro, olive oil, pine nuts, diced red pepper, garlic, parmesan, red pepper flakes, black pepper and salt. Spread generously on the steak or on crackers with the cheese. Heaven.
Chop yams (the orange ones NOT sweet potatoes) into fry-size chunks. Shake in a bag with olive oil, pepper and salt. Bake at 400 until cooked--they don't really get crispy. Maybe if you hard cook them and then broil them for a minute or two. I don't know.
4 comments:
I am a chevres. A goat cheese that comes in many shapes and hardness! Interesting...I think!
I'm some kind of French cheese I've never tasted. Yet, the description seemed good. I think it is like a zodiac thing. If I could CHOOSE what cheese to be . . .
Right now we have found an imported Australian white cheddar that pretty much makes me shudder with delight every time I eat it. In Australia they call their cheddar "tasty cheese" so now we call the amazing cheese "tasty" though it is probably better than anything I actually had when I lived in Oz.
Menu of the day (we had this Saturday):
Cilantro pesto
Tasty cheese
Steak
Yam fries
The pesto was cilantro, olive oil, pine nuts, diced red pepper, garlic, parmesan, red pepper flakes, black pepper and salt. Spread generously on the steak or on crackers with the cheese. Heaven.
Chop yams (the orange ones NOT sweet potatoes) into fry-size chunks. Shake in a bag with olive oil, pepper and salt. Bake at 400 until cooked--they don't really get crispy. Maybe if you hard cook them and then broil them for a minute or two. I don't know.
Oh, yum.
I am mozzarella
I am mozzarella, but I don't think the description fits.
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