Discussion in 'Social Life, Food & Drink, Travel' started by Don Carlos, Jul 14, 2010.
Challerhocker, Rush Creek Reserve, and Gorgonzola Dolce.
Rush Creek is better warmed up and spooned out.
That's a nice idea. It's a wonderful cheese. How do you go about warming it up?
Sicilian Pepato takes some beating for me at the moment.
Low temp in the oven for just a bit. Not unlike baking a brie... just not that hot/long. Then just remove the top and serve. That's the way they intended it.
That is a lovely pic. Does it work if you don't have the whole round?
I'd suppose you could... perhaps foil the open end, put it in a small pie plate etc. It'll run all over pretty quickly.
They never sell them cut FWIW. And they have them at Cowgirl over the holidays. They usually start showing up in stores in later November and hang around until about now. At least here, anyway.
I'm guilty of eating most of one recently
I only got half a round. Ill definitely be buying more in the future. I imagine the spruce wood it's aged in gives a lovely aroma once baked.
M- which shop sold it to you cut?
Uh oh. Is somebody going to get their Challer hocked?
Darien. They cut a wheel in half for me to taste and just wrapped one piece up.
Here's the wheel we had over the holidays:
I kept it aging (slowly if any, under glass, ~50 degrees) about two more weeks after purchase, before use.
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