Herewith, a breakdown of the cheeses that have passed through my kitchen over the last several days:
- Cheddar, muenster in omelettes
- Fontina, gorgonzola, pecorino, parmiggiano-reggiano, in fearsomely delicious four-cheese cream sauce served casserole-style over penne with bread crumbs (the P-R also appeared in salads, risotto, and the topping for the four-cheese business)
- Goat cheese, in salads
- Asiago and cream cheese, in and on bagels
- Brie, on toasty sourdough bread and/or crackers
- Feta, on exorbitantly tasty little Trader Joe's "Pastry Bites" hors d'oeuvres, with caramelized onion on phyllo
- Something called Val D'Enza, among the more pedestrian cheeses on the Trader Joe's pizzas that we may or may not get to what with the leftovers
- Mozzarella, which is still sitting by itself in my fridge, waiting for the call
Thirteen so far. Top that, I invite you.
Update: Fourteen! I forgot about those little cheese rounds that come wrapped in red wax, though we're unable to figure out exactly what kind of cheese they are (further update: Edam). Tasty with olives.
Bits pushed by Movable Type