Cleaning out the fridge today and found some very well aged cheese rinds. One year old (aka, been in the fridge a year) stilton rind and one even older half a wheel of brie.
There must be something yummy I can do with these? Something that can be kept at room temperature that can be used a little at a time. I love cheese, but can't eat a lot of aged cheese in one sitting. A dip perhaps?
I'll put some in sourdough crackers, but there's way more cheese here than I need for that.
What do you think?
ps, yes, it's still good to eat. The cheeses were made with traditional methods, not chemically aged, and there is no wrong mould on them. In fact, they smell lovely... well lovely to someone who loves stinky cheese.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)