I love cheese. Hard cheese, runny cheese, white cheese, yellow cheese, blue cheese, old cheese, young cheese--you name it. You might remember that I live in a cheese - producing region. You’d think that this would make me happy. Content. Not wanting to ask for another thing.
So you can imagine how thrilled I was when my friend Danielle brought me this lovely:
It’s farmhouse cheddar, from England by way of the South of France. Danielle and her husband have a house in the Dordogne, near some gorgeous markets. In one of those, Danielle found this cheddar. Oh, my. There’s 500 g of this white gold--just over a pound. It’s crumbly and lovely and nose-tickly.
After I nibbled it a couple of times and gave part of it to my friend Francoise (who loves cheddar as much as I do), I have about 250 g left. What should I do with it? I’d love to hear your ideas.