Re: [CH] A little off topic...
chatfield_sl@willis.com
Fri, 28 Jun 2002 08:15:23 -0400
As far as the cheese goes, my first impulse is something like Fontina or
Havarti - which may be a tad bit softer than Jack, but have a similar
flavor to my mind - I find Jack relatively mild. And you can always chill
or lightly freeze a softer cheese to firm them up for slicing, grating,
etc. On the subject of Montery Jack, I recall some years back finding
(after reading about it in Gourmet) a version of an firm Jack, aged and
hardened like an Italian grating cheese. I think it was a small California
company, and I only saw it a few times - it was excellent, though - grated
on top of something like roasted, stuffed chiles, or black bean soup.
sheryl l. chatfield
ch #2077
_____________________________________________________________
The information in this email and in any attachments is confidential and
may be privileged. If you are not the intended recipient, please destroy
this message, delete any copies held on your systems and notify the sender
immediately. You should not retain, copy or use this email for any
purpose, nor disclose all or any part of its content to any other person.