[CH] Camembert & Habanero sauce
Wolfgang Deimel (deimel@mabi.de)
Wed, 26 May 1999 22:53:15 +0200
Talking of which...not the hardcore French type of Camembert made of
unpasteurized milk where you can't eat the skin, but the "junk food" type
that keeps well-ripened for weeks (don't tell me how they manage to make
that...). I don't know what types you have over there in the US. Well,
anyway, I think that this type of cheese goes extremely well with Habanero
sauces.
Toasted white bread with cheese, and sauce poured on it, it's Heaven. It
works with my all-time favorite, Melissa's, and also very well with Jim's
(thanx thanx thanx!!!). I think it's a bit like a good wine, you have some
flavors popping up at the start, and then another ones coming out in between,
and then more showing up as an afterthought. It's amazing. Check it out.
Wolfgang.