So Cheese is the theme for this months One Ingredient Recipe Linky, which I co-host with Laura of How to Cook Good Food.
What a comfort ingredient, perfect for this cold spring. Fondues, rarebits, pasta bakes, biscuits and pastries. It is making us feel better just thinking about it. We would ask you to focus you on Hard cheese or Soft cheese rather than cream cheese for this month’s challenge.
There are hundreds of different cheeses. The texture (hard or soft) and flavour depend on the animal source of the milk, whether it has been pasteurised, the bacteria used to produce the cheese, the presence of any mould, and of course the change in taste as a cheese matures as well as the environment in which it is matured. Once cave to another would produce different flavours within the same region. We are no experts on cheese but we love it.
With his French heritage, Pierre would steer you to the Comte, an Alpine cheese with a nutty taste. It is a versatile hard cheese that (dare I say it for being declared a heretic) is rather like a French Cheddar. Of course Cheddar does originate from a specific part of England but it has generated the production of Cheddar style cheeses across the world. I rather like Irish Cheddar – though it seems harder to find these days for reasons that are not clear to me.
Maybe you are a goat cheese fan. We rather like Ethel the Goat’s Somerset Goat cheese as well as Crottin de Chavignol (at different ends of the taste spectrum).
Now the issue of the cheese course is an interesting thing, and one we cannot ignore in this Franglais blog. In French culture cheese comes before dessert. The sweet course must come last. It is usually eaten with bread. Never biscuits or crackers. In England a cheese plate is eaten after dessert and a whole industry exists to provide delicious crackers upon which to place your cheese. Rather like Tim Hayward who wrote on this important issue here, I am rather keen on the idea of cheese at the end of the meal. Sitting back, stretching out and opening up the second stomach… though my husband would of course be in severe disagreement with this. Our dinner parties do not tend to include a cheese course too often so it has not been an issue of late but I will report back.
Whatever your preference, please do share your cheese recipes to give us all a store of comfort food whilst we wait for the sun to appear more reliably!
What is your favourite cheese and how do you cook it (or do you eat it as it is)?
The guidelines for One Ingredient are these:
- You can use an old blog post if you wish but please let us know and please add the monthly one ingredient logo – we will create an appropriate logo for each month!
- Feel free to enter the recipe to other challenges as well.
- Please give credit if you use other people’s recipes and link to the source as appropriate.
- Please enter by using the “Linky” tool below. Alternatively you could Email your entry to email@example.com – let us know the recipe title, a photo and the link to the blog post. Let us know via Twitter if you do this as it is hard to keep track of all submissions.
- Please include a link to our websites as the challenge hosts.
- If you tweet your recipes and use the hashtag #oneingredient we will retweet all those that we see.
- We will link back to your recipes in a roundup post at the beginning of May.
We hope you feel inspired to enter!