Servings: 8 to 10
As Cheddar ages, its flavor sharpens. The mildest are aged for only 2 to 3 months, but Cheddar can be aged for upwards of 2 years or more.
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While pretty good just cooked, they end up being fairly bland. Tried them with a little honey and that made them better. If you're going to make them, I suggest only making enough to eat right away and then when you want more, make some more then, as they're much better just cooked.
These were, surprisingly, not good. They were bland and under salted. The aged cheese gave them a slightly bitter note that might have been interesting with other flavors. I wonder if the cornmeal measurement is off - 6.75 oz is more like 1.75 cups. I used the 2.75 as directed so maybe that was the problem? Texture seemed right though so it might have been too wet with only 1.75 cups of cornmeal.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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