Over-ripe soft-rind cheese: ways to use?
I have a round of slightly over-ripe St-Felicien. It's not ammoniac, but definitely slightly bitter.
I was thinking of breaking it up and melting it into pasta to try to use it up, but does anyone else have other tips for using it?
Suggestions that will help offset the bitterness would be greatly appreciated. Thanks.
I just made an omelette, well really a frittata, with leftover Liederkranz, it was really tasty. As it will be again tomorrow I'm sure, there is a small leftover piece. I also had some leftover hashbrowns (cooked in duck fat but not necessary of course) and a couple of slices of bacon that went in there too. Surprised there was any leftover.