dory wrote: ↑
Tue Aug 22, 2017 2:07 am
I bet the goat cheese recipe would be good with one of those semi-soft, salty Mexican cheeses too. (I am not really up on my names of Mexican cheese. Cotija maybe?)
Or Schloss, a salty soft ripening cheese - I think it's base is the same as brie. It goes really well straight on crackers/baguette with a good beer. As a goat cheese substitute, I think it would do very well too! And of course, this means a romantic trip to the Marin French Cheese (formerly Rouge et Noir) factory in Marin County.
In terms of "summer recipes", this is a good outing. They have a picnic table near a lake with ducks wandering around begging for tidbits. I think I'll make up some of the recipes listed in this thread, head to the cheese factory, get some schloss and a baguette, and have a pleasant outdoor lunch with my sweetie.
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