We don't eat cheese very much, it's on the very-nearly-banned list for anyone who's had a heart attack. If you look at my basic rules post, you'll see that, if possible, it should be only once a week, and no more than a matchbox sized piece at once.
Well, we like cheese in this house, so that was a problem. Not just the end-of-a-meal slice, but the cheese I used to use in my cooking. Slowly I found solutions, often using breadcrumbs flavoured with citrus and rosemary, or anchovies - some of the posts are grouped together under the tag instead of cheese.
But every so often, only a piece of cheese will do. Then it has to be the best I can find: in the winter, a little Vacherin, the ultimate smelly cheese; proper Cheddar from Somerset, wrapped in cloth ... or Gorgonzola, the king of blue cheeses.
At Valvona and Crolla, they serve Gorgonzola drizzled with honey, sprinkled with pine nuts, and with a pile of oatcakes. Heaven ... especially for those of us that like to honour the little cheese that we eat.
Quincemeat - 'Quincemeat', Nigel Slater's quince and cardamom mincemeat or 'Christmas jam' - the recipe is in The Christmas Chronicles. Made without suet, not too sweet...
2 weeks ago