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Coating for cheeses


Susanwusan
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9 hours ago, Susanwusan said:

What's the best way to coat pieces of cheese with breadcrumbs.  Hard cheeses as well as Brie, and does the rind on rinded cheeses need to be left on?  I might have to coat them the day before.


What do you need the coating for ? Do you intend to bake or fry the cheese ? For looks ?

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1 hour ago, Susanwusan said:

What would be the ideal size chunk of cheese and would that differ according to how hard the cheese was, for nibbles.


I suggest to start with a 250-300 g round piece of either Camembert or Brie (if you can find it, Le Roustique is great), not too ripe and runny. Start cold, straight from the fridge, cut into quarters, then eights. That’ll give a good size in terms of coating and frying …

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