If poets have been silent on the subject, it’s likely because they were too busy eating cheese to write about it.
I can imagine being a vegetarian (have been, in fact, and know that I will be – permanently – again, some day) but it’s the little problem of cheese that keeps me from ever considering veganism.
Cheese? There’s no substitute. Not really. Even if limited to rennetless cheeses, it’s something simply irreplaceable.
Poets may not have written much about it, but one Robert Carlton Brown did. His 1955 book – The Complete Book of Cheese – is available on Project Gutenberg, and provides descriptions of an exhaustive list of cheeses along with a wide range of recipes.
If you like cheese, it’s a book you might want to nibble at.
You might also like to try these Apple Cheddar Chutney Quesadillas. I use Apple Rhubarb Chutney, but any kind will do.
- 1 cup grated cheddar cheese
- 1 med apple - peeled, cored and grated
- ⅓ cup chutney
- 6 10" tortillas
- Preheat oven to 175 degrees F.
- Place a wire cooling rack on a cookie sheet and put in oven.
- Heat a fry pan or skillet over med-high heat.
- Mix together cheese, apple and chutney.
- Spread about ¼ cup of filling over half of a tortilla.
- Fold other half of tortilla over filling and place in heated fry pan.
- Cook for one minute, then flip and cook on other side for an additional minute or until cheese is melted.
- (You may need to adjust heat under pan in order to prevent tortillas from browning too quickly before cheese melts.)
- When done, place quesadilla on prepared cookie sheet in oven.
- Continue with remaining tortillas, placing them in oven to stay warm until all are cooked.
- Cut quesidillas into 3 or 4 wedges and serve.
I shared this recipe on Simple Supper Tuesday#51.