Sorry, should have said that it's actual blue stilton cheese my friend brought
round today.
Jacob Kruger
Blind Biker
Skype: BlindZA
"Roger Wilco wants to welcome you...to the space janitor's closet..."
----- Original Message -----
From: Jacob Kruger
To: blindcooks@xxxxxxxxxxxxx
Sent: Friday, July 31, 2015 10:57 PM
Subject: [blindcooks] Cheeses of choice, and their use/implementation, etc.
A friend/possible business partner popped round today, and he asked me what
form of confectionery he could bring round, due to it having been my birthday
around a week ago.
Either way, I told him that in terms of luxury foods, something like a mature
cheese would be much more of a treat from my point of view, so he brought round
a smallish wedge of stilton cheese, along with some provita crackers - not sure
if that brand is international, but, they're high protein crackers that we have
used for forms of lunch snacks since I was a young boy.
Anyway, this stilton cheese is a nice, very mature cheese that's not as hard
as quite a few of the other really mature/rich cheeses, but, has a very nice
rich, aromatic flavour.
But, this was making me think that, when it comes to actually cooking with
cheeses, my two favourite really mature cheeses are still either gruyere, or
grana padano?
What do you other people like, and how do you like to make use of them?
I like to use the two cheeses mentioned above as what I would refer to as
forms of secret ingredients in pasta sauces, etc., or very finely slivered in
different types of salads, at times.
Stay well
Jacob Kruger
Blind Biker
Skype: BlindZA
"Roger Wilco wants to welcome you...to the space janitor's closet..."
