Last Christmas we received a tin of Cougar Gold cheddar cheese. Somehow it got lost in the recesses of our fridge (which is odd, because the fridge isn’t that full).
Anyway, it was rediscovered last night and I opened it, snacked a bit, and then used some in an omelet.
It’s rich, smooth, creamy, and intense. Some crystallization has occurred. (I’m tempted to buy another tin or two and age them here for a couple years.) It’s really, really good cheese.
There’s also a lot of of it (the tin weighed 1 lb, 14 oz). I’ve cut it into wedges and individually wrapped them, but there’s no way we can go through this amount of cheese in the four-to-six weeks that the company says the cheese will remain good. Some will be passed on to friends, but I need ideas for how to use the rest.
I was thinking about a broccoli cheddar soup. And that’s as far as my thinking has gotten.
So…ideas for using great cheese, other than as part of a cheese tray?
Also, I know freezing cheese alters the texture, but does it affect the flavor? I was pondering freezing some and then using in dishes where the texture isn’t an issue (grilled cheese, omelets, quiche, etc.).