this post was submitted on 25 Dec 2023
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I have a whole lot of leftover top shelf cheese that no one ate yesterday which I knew would happen.
I'm not upset about that.
It does beckon a few questions though.
Which, coincidentally brings us to today's boxing day RAVE CHOON (somehow):
https://www.youtube.com/watch?v=wEXH0INCP14
One of those charcuterie board dinners
Start eating the closest ones to use by/best before dates. Hard cheeses - toasties. Soft cheeses - with biscuits.
I like soft cheeses on toasties too - at the moment I have tons of Brie so have been using a lot of that on my toasties.
Antipasto lunch/dinner just eat it in its natural state. To use up in cooking, you could use those top shelf cheeses to make the most epic mac and cheese ever.
Try this welsh cheese pie. You can vary the fillings almost indefinitely. If making as sossige rolls (and why not?), freeze the filling as a tube and cut to fit - you'll need to completely cover the ends of each roll with pastry and expect some leakage. The leakage goes all crispy and frilly and is yum.