“Cheese has always been a food that both sophisticated and simple humans love.”
M.F.K. Fisher, How to Cook a Wolf (1942)
I simply love cheese. I guess I know which side of Fisher’s equation that places me on. Though I’m not a fan of processed cheese. There, I just retained my dignity.
This week’s dish was a cheese lover’s dream. Well, it was this cheese lover’s dream. My partner, who loves cheese even more than I do, decided that he wasn’t a fan of this savoury cheese custard. “I prefer my cheese sliced,” was his verdict. My reply: “More for me!” And I enjoyed these all through last weekend. I guess there are some advantages to recipes that don’t win universal popularity…
I used a mixture of Gruyère and Dubliner, which worked really well together. The Gruyère was the last little bit of a beautiful cave-aged variety that appears occasionally at our local food co-op. This brûlée was a very good last use of the cheese. I chopped my cheese into tiny cubes (measurable in millimeters), which disappeared into the custard while baking. I had to turn up the heat from 200° to 250° for the last fifteen minutes of baking time, as my ramekins aren’t as shallow as those called for in the recipe.
I’ll make this again, certainly (though for a dinner sans Kevin). Creamy, cheesy, mostly made-in-advance, and a little unusual – sounds like a perfect start to a dinner party.
Happy International Women’s Day, everyone!
You can find many other blogged descriptions of this week’s FFWD recipe here: Cheesy Crème Brûlée