Wednesday, April 30, 2008

English Farmhouse Cheddar

It's just divine. I have no other word for it.

Verdict: Nirvana

Side Dish:

For breakfast tomorrow, I'm going to attempt to recreate the damn near perfect grilled cheese a la San Diego's Urban Solace.

I have some string cheese laying around for the mozzarella. I bought the Cambozola also from F&E. I have the aged cheddar in the glorious farmhouse cheese. The Fontina is what I don't have. (And shame on F&E for not carrying any!) But I'll slap on the smoked Fontina slices I have on hand to see how that works. If that doesn't do it, I can always make another one with Gruyere.

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