I’m a big cheese lover and like to use a variety of cheeses in my cooking. You’ll notice that many of my recipes contain goat cheese or Parmesan, because I always have those lingering around in my fridge. But I’m just as happy with a simple Brie baguette, or an elegant pear & blue cheese salad.
When I was in Paris last month, I visited several cheese stores and came home with a small but wonderful collection. I am somewhat sorry for the others in the Thalys, because good cheeses do smell. As I’m sure my fellow passengers have noticed too…!
I often make an individual cheese fondue, by putting a small round cheese in a ramequin and heating it in the oven until melted. In winter, the well-known Vacherin Mont d’Or is great for this purpose, but a simple Camembert will work just fine too. This time, I used a wonderful creamy Parisian find: St. Marcellin cheese from the Rhône-Alpes region.
I always make sure to leave the cheese out of the fridge for a few hours, so it can get to room temperature and develop its taste.
Then all you need to do is heat and dip into the oozing cheesy goodness with some crusty bread, crackers or vegetables. Add some herbs (rosemary works well) or garlic in the cheese if you feel like it, but sometimes plain is simply best. Cheese and bread, that’s al you need.
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