If you’re the type with enough self-restraint to allow cheese to stay in the fridge for a while, you might be alarmed by the fact that it’s turned pink. Not to worry. It’s probably due to a harmless, and ancient, additive.
Sometimes a little change can make a big difference, and that’s certainly the case when it comes to cheese. You can completely change a dish just by substituting the cheese you usually use for something new.
I knew about the ricotta & goat cheese instead of cream cheese in cheesecake. I’m not keen to try until I figure out how to stop the cracking. Around here, there’s numerous interpretations of poutine. Bacon is a popular addition. I liked the last one I had, but it was quite salty. I can say with experience that Grilled Brie with Pears was awesome.