Cabot Clothbound Cheddar with Honey & Black Pepper
1/2 pound Cabot Clothbound Cheddar
Tellicherry black pepper
About 1/4 cup good honey
1. Crumble the cheese into large chunks, about the size of a quarter or half dollar.
2. Bring the cheese to the table with the jar of honey and the freshly loaded pepper grinder. Drizzle the honey all over the cheese, followed by a few good grinds of pepper, and you've made the simplest, most wonderfully delicious dessert around.
Note: I used a top-quality local wild flower honey. As mentioned in my review of the cookbook Caseus Fromagerie Bistro Cookbook, it was so good I had some breakfast the next day, also.
1/2 pound Cabot Clothbound Cheddar
Tellicherry black pepper
About 1/4 cup good honey
1. Crumble the cheese into large chunks, about the size of a quarter or half dollar.
2. Bring the cheese to the table with the jar of honey and the freshly loaded pepper grinder. Drizzle the honey all over the cheese, followed by a few good grinds of pepper, and you've made the simplest, most wonderfully delicious dessert around.
Note: I used a top-quality local wild flower honey. As mentioned in my review of the cookbook Caseus Fromagerie Bistro Cookbook, it was so good I had some breakfast the next day, also.