I am so hungry! Thanks to everyone who left comments about their favorite cheeses and how they serve them in last week’s blog post. And special thanks to those of you who got hyper-specific with names and farms.
Everything in moderation, I know, but your ideas sound so delicious that I want to indulge in them all. From Gruyere-enriched roasted root gratins to schmears of homemade ricotta with jam for breakfast, your comments take us from holiday cocktails through brunch. The addition of cheese to a dish or buffet instantly raises the “specialness” factor, perfect this time of year. Here, right back at you, are a couple of my own ways with cheese:
- Shiitake Mushrooms with Young Pecorino Cheese
- Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade
What I love best about the entries is that you’ve woven dreams into your answers, including the wish that there be a future generation of cheese-lovers. Safe to say that whoever wins The A.O.C. Cookbook by Suzanne Goin today, the book’s 56-page cheese diary will be a much-used resource.
Oh. You’re wondering who won? Congratulations, Susan G, Santa has an extra present for you!
Here are a few more ideas to see you through the holidays and New Year’s:
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