Sunday, 11/26/06

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. 04:51PM «

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