I love cheese! Unfortunately, I am lactose intolerant, but that doesn't stop me. Moderation in everything, right?
Some cheese history:
A News-Making Camel Ride
The first legend concerns a long-ago desert tribesman who set out on a journey with a container of milk-probably mare's or camel's milk-in that day's ordinary milk container, the dried stomach of a sheep. In the broiling desert sun he mounted his camel and took off on a ride as bumpy and lurchy in those days as a camel ride remains in this day.
When he stopped to refresh himself, he found the milk separated into a thin, watery substance (whey) and a thickened mass (curds)-a result of the warmth of day and the churning motion of the ride he had taken, helped along by the action of the rennet, an enzyme in the sheep's stomach. he tasted the mass of curds and was delighted. We can imagine that he could hardly wait to get home to share his great discovery with his family and friends.
Taken from The Complete Cheese Cookbook by Kraft. This sells in my Amazon storefront for $6.99. The actual title is The Complete Cheese Cookbook (everything from legends to recipes from the cheese makers).The recipe that follows is also from this cookbook.
Double Cheddar Cornbread
1 cup yellow cornmeal
1 cup flour
1 tbsp baking powder
1 tsp salt
2 cups shredded sharp Cheddar cheese
1 cup milk
1/4 cup butter or margarine, melted
1 egg beaten
1/2 tsp dry mustard
4 slices crisply cooked bacon, crumbled (for Vegetarians, this could be omitted)
1 green pepper, cut in rings
Preheat oven to 425F. Sift together dry ingredients. Stir in 1 cup cheese. Combine milk, butter and eggs; add to dry ingredients. Pour into a greased 9-inch layer pan. Top with remaining cheese, mixed with mustard. Sprinkle with bacon; top with green pepper rings. Bake 25 minutes. 6-8 servings.
Happy Cooking!
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