Since there is an abundance of cheese in our house at present, I decided to use up some cheese in a recipe. The
cheese book was absolutely correct about Comté being good for gratins. I made a spinach and potato gratin for dinner by using a generic au gratin recipe I found online and making my own improvements. It turned out really well and tasted great! The cheese melted easily and beautifully, with a seemingly perfect balance of creaminess and stretchiness, and resulted in this:
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| just out of the oven |
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| served with crumbled bacon on top |
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Thankfully, the Abbaye Ste Meré has also been consumed. Brett used it up last week making grilled cheese sandwiches for his lunch. He said the organo, butter and black pepper masked some of the smell (not that he had minded it the first time around).
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