Independent Leyton Orient Forum

Top 4 Cheeses make it through to the knockout stages - you have 4 votes - make 'em count.

Recipes and serving suggestions / accompanying wines etc are more than welcome, but you may wish to save them for the knockout ties -(unless your personal fave is in danger of going out here)

I think I suggested Reblochon, but I can’t vote for it here when it’s up against some versatile bangers. It’s fantastic melted in a tartiflette, but that’s about it. Too stinky to eat on a cracker or in a sarnie.

Camembert roasted in the box with garlic and olive oil. Dip with thin sliced sour dough.
Hipsters fondue.

Mozzarella is bland but grate.

No parmesan, no pasta.

I often just eat chunks of parmesan whilst waiting for the pasta to boil.
Also lovely shaved onto salad using a, potato peeler.

Constanza wrote: ↑Tue May 26, 2020 3:59 pm I often just eat chunks of parmesan whilst waiting for the pasta to boil.
Also lovely shaved onto salad using a, potato peeler.

We once had a lovely holiday in Sardinia, (back when I had a bit of cash) and used to order a bottle of Barolo for dinner, which caused the waiters no end of excitement, as they got to decant it for us and make a big show. They also deemed that this extravagance was worthy of a wee plate of chunks of parmesan to nibble on before the amuse bouche, and that's where I learned about eating it "un-grated".

Lovely stuff, as you say, when shaved into a salad too. We do a salad with warm asparagus tips, nectarine, and prosciutto in leaves with a dressing, and the shaved parmesan really lifts it.

Edit: Forgot about the garlic croutons in the salad. They are as essential as the other constituents. My bad.