We don't often get a really great
selection of good quality European
type cheeses here. However, I
occasionally put in a wish list
with the owners of shops that bring
in up market products from Kiwi,
Australia and the US. Okay, this
isn't "true" European cheese but
the better quality (as opposed to
the garden variety) Kiwi, Aussie
and US stuff is pretty good. Last
week I hit the jackpot. Within a
few days I found good quality Edam,
Cheddar, Gruyere, Colby, Romano &
Parmesan. Probably not exciting
where you live but a treat here.
Only problem with this windfall is
that these cheeses will all sell
out in a week and it will be months
before the next lot comes in. So
why don't the merchants stock it
all the time? BSOM. Go figure.
Anyway, buy and enjoy what you want
now or do without. Fortunately,
cheese keeps well. I wanted to
celebrate and decided to make the
world's greatest Mac & Cheese. I
was searching for neat stuff when I
was sent a sign: Fresh asparagus
and beautiful fresh Portobello
mushrooms. In the end, the dish
could hardly be called Mac & Cheese
but that's where I started. I need
to point out that the quantity of
each of these cheeses you use is a
matter of personal taste and how
strong the cheese is. Also, you can
sub this cheese for that, if it
suits you. This combo came out
very, very, very nice.