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Mister Macys posted:
Roquefort is amazing on quite plain crackers with some kind of tart jam. I sampled it at Whole Foods with a merlot cranberry jam on some fancy but bland saltine cracker and bought the entire combination on the spot. (Went for the cheaper crackers though.)
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Apr 24, 2013 05:20
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| # ¿ May 8, 2024 23:20 |
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I'm looking for a particular cheese that I had at a dinner party a while ago, I was stupid and forgot to remember the name. :/ The meal was a really simple pasta dish with spinach and no sauce, but it was served with a cheese similar to brie that had been baked in its rind. It got very runny and each person scooped some over the pasta. It was AMAZING. What kind of cheese would work well for this? I remember it being stronger than brie but not overwhelming for the amount we scooped. (Which was a lot. I like cheese.)
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May 3, 2013 01:42
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Cpt.Wacky posted:Probably Camembert. I'll cut the top off and smear on a few minced garlic cloves and rosemary with a bit of olive oil, then bake until runny. Thank you for this! I tried it last night and it was really nice. Not quite what I remember eating but that may be due to brand differences.
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May 10, 2013 21:15
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