Around The World in 80 Cheeses - Page 30
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Around The World in 80 Cheeses

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Gourmandize
Abondance - France 30/80

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Abondance - France

With a nutty aroma, creamy and slightly fruity taste, this is one French cheese you won't be able to get enough of, despite its name. Produced in the Haute-Savoie (aka mountain) region of France, it comes from unpasteurized cow's milk and is aged for a minimum of 3 months to fully develop its flavors. Try it in the classic Savoie dish Berthoud, made by rubbing garlic onto individual-sized oven-proof dishes, then layering on slices of Abondance cheese, followed by a sprinkling of pepper and a bit of dry white wine. Top with a few pads of butter, and bake in the oven for 5 to 10 minutes.  Serve with soft bread cubes for dipping and boiled potatoes on the side.


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You're watching: Three Cheese Baguette
Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.

 

INGREDIENTS

  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon

METHOD

  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!