Experiments in sandwich making and cheese

July 13th, 2006

For the record, it seems Port Salut cheese is not the best suited for a sandwich with tikka chicken, lettuce, tomato and mayo. It’s too strongly flavoured.

Prior experiments with “Leerdaamer” (a Dutch attempt at Swiss cheese) were far more successful, both with the tikka chicken, and with turkey.

I’ve been experimenting, because I’ve found that Chedder, while indubitably one of the best cheeses there is, is a bit too strong for those meats. It’s good with ham of course, I haven’t seen the need to experiment with other cheeses for ham.

Port Salut is strange stuff – it comes in a solid wheel, but yet its a quite soft cheese. In fact, it seems nearly like a more natural equivalent (albeit a bit more solid) of the processed spreadable cheeses one can buy.

Yay for Dunnes Stores and special offers on random sandwich ingredients 🙂 I still haven’t made my mind up on the best bread of all time. B-soft from Brennans is one of the top runners, Kingsmill is nice, but seems a bit too “processed”.

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