Cheeseboard Carnage - what's next?!
Sheena Whyatt
Helping business owners cut through the overwhelm with practical coaching that brings clarity, focus, and results.
Well, here we are in 2017.
Christmas is over and the cheeseboard probably ended up looking like this.
So the final part of the 'Look After Your Cheese' Trilogy is all about what to do with the leftovers...you know, the bits of rind that noone ate, the slightly dodgy flavoured cheese that noone actually liked, the dried up bit of cheddar that someone forgot to wrap up, and the brie or camembert that is now threatening to take over the world.
That stuff.
Don't throw it away. You can create some culinary masterpieces from your cheeseboard leftovers - here are some ideas for you:
The Obvious:
- Cheese on toast
- Cheese sauce for pasta
- Cheese on baked potato
The Not So Obvious
- Blue Cheese Potato Cakes
- Broccoli & Blue Cheese Gnocchi
- A Retro Cheese Fondue
The Flipping Marvellous:
- Cheese Rind Crisps (finely grate your parmesan/cheddar/gruyere/jarlsberg/manchego/whatever rinds into little ￡2 coin size piles directly into a dry frying pan on a medium heat. Watch like a hawk. Do NOT take your eyes off them. Once softened and melted together, whip them out/off and onto a cool plate (or if you are feeling posh and have asbestos fingers, curl them round a wooden spoon handle), and serve immediately with something equally crisp and refreshing, such as a Prosecco or a Chenin Blanc. Yum).
- Potted Cheese
- Spicy Parsnip & Cheddar Soup
But best of all, is the wonderfulness that awaits you by grating your little bits of cheese into a freezer bag and stashing it away.
You can use your grated stash of scrumptiousness directly from the freezer into a cheese sauce, or into a mash up of baked potato with spring onions and crisply fried bacon, or over a cottage/shepherds pie/cannelloni/pasta bake.
The opportunities are endless!