Around The World in 80 Cheeses
© Instagram - @lesernicolas
Ami du Chambertin - France
Unpasteurized cow's milk provides the base for this salty, milky and buttery semi-soft cheese. Originating in the Burgundy region of France, it's got a sticky orange rind that gets washed with brandy during the ripening process. Serve on a cheese plate with a medium-bodied burgundy, apply chutney and fresh baked bread slices.
More steaming articles
Past Contests
RECALL: 57 Tons of Frozen Food...
International Team
Chef Tips and Tricks
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
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!