I had a bunch of cheese leftover from my big birthday bash (I always buy too much cheese, there must be some kind of support group for that kind of thing). And then I was looking at the Smitten Kitchen blog and saw this "recipe", general guidelines really .
http://smittenkitchen.com/blog/2012/12/fromage-fort/So I took my bits and bobs; some really good stuff, a goat brie, cheese aged in walnut shells, sheep cheese in herbs, stilton in port, a primitive form of tilstiter and a couple others, mixed it with leftover champagne (it was a good party), garlic, chives and a bit of butter. Very good. So good I may not try to stop buying too much cheese. I had some cold and also broiled some on a slice of bread. Oh man. That hot stuff was fantastic. So now I have a good amount of this stuff, any other suggestions on what to do with it? I am definitely making some tomato soup next week so I can stick some more on bread and BROIL IT! What else???
Mary