Well for those who know me it’s not a secret, is it? Close friends that have been in my fridge know very well that I have a whole draw (or shelf if you like) entirely devoted to cheese. If only it were a superfood, I would have it for breakfast, lunch and dinner and OMG the snacks. I’d have it for all the snacks too. I know it’s not good for me to have at every meal, but you know, most savoury dishes are enhanced by the stuff, oh, and bacon, but you knew that didn’t you!
Ok, so it doesn’t quite work as well for Asian foods, you know, stir-fries and the like. Adding Cheese to those flavours would be just wrong, but think about it. French, Italian, Greek, Aussie, German, Middle Eastern, yes middle eastern food, you can add feta to that. You thought Cheddar or Tasty didn’t you.
Yep, I know what cheese will go with just about any dish you throw at me. In fact, I’ve probably got some in my fridge right now. So it won’t come as any surprise if I told you I make cheese too. I don’t have the patience these days to wait for any of the lengthy maturing parmesan like cheeses. Although, I’ve had a crack at them in the past. Maybe when my kitchen is finished, I’ll get back into them.
If I said, I would list all the cheeses you can purchase or make I’d be here for days, so I’m just going to give you a list of cheeses one should know if you’re a foodie that is. 😉
Now I bet you want to make something, go for it Spinach and Feta Spiral