leftover morbier

[Eden]

A friend brought a HUGE chunk of morbier to my wine & cheese party on saturday, and I still have most of it leftover. Unfortunately, while I like morbier, my husband is a cheese weenie and there's a LOT more morbier here than I can finish off by myself in a timely fashion. (especially since I have leftovers of several other cheeses too)

so I'm thinking if it's cooked into a dish where he doesn't smell the morbier, just tastes it as part of a dish there's a better chance of it going over well & not going to waste.

Any suggestions?

[shelora]

How about the most incredible macaroni and cheese known to man?

Cheese fondue?

[jackal10]

Freeze it

or Egg and breadcrumb and deep fry

or just eat it. It will keep for quite a while in tupperware in the fridge. Let it warm up befoe eating.

[Eden]

  jackal10 said:

Freeze it

or Egg and breadcrumb  and deep  fry

or just eat it. It will keep for quite a while in tupperware in the fridge. Let it warm up befoe eating.

←

There is really just too much for me to eat without getting totally sick of the sight of it.

what will happen to it texturally if I freeze & later defrost it? I haven't had good experiences freeezing cheese thus far - is there a trick to it i'm missing?

mmm mac & chee mmm fried cheese.

[little ms foodie]

eden why not make fromage fort with some milder cheeses thrown in?

1 pound left-over cheese at room temperature

1/4 cup dry white wine

3 tablespoons unsalted butter at room temperature

2 tablespoons fresh parsley leaves

1 small clove garlic

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

[ianeccleston]

  little ms foodie said:

eden why not make fromage fort with some milder cheeses thrown in?

Beat me to it. This is a standard for us (I hire caterers as part of my job, and frequently take home the leftover cheese) - we get raves every time we make it. You can use any herb you like if you don't have parsley on hand.

Ian

[Eden]

  little ms foodie said:

eden why not make fromage fort with some milder cheeses thrown in?

sounds tasty, and that way I can use up some of the leftover wine too - I think we have about 7 partial bottles lying around at this point!

[Pumpkin Lover]

Here's a veal dish with morbier that nessa made in her foodblog:

http://forums.egullet.org/index.php?showto...ndpost&p=623899