Around The World in 80 Cheeses
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Cotija - Mexico
If you're making homemade elotes (grilled Mexican street corn), you have to get your hands on this super salty, delicious, crumbly cheese. It won't exactly melt onto the cobs of corn, but it does pack a powerful flavor punch atop the usual combination of salt, mayonnaise, crema, chili powder and lime or lemon juice. Named after the town of Cotija, Michoacan, it's seasonally produced from July to October, when the cows can gorge themselves on mountain-grown grasses (thanks to sufficient rainfall). It's also a tasty topping for tacos, burritos, burrito bowls or even pasta if you're feeling adventurous!
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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
- 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!