After discovering a grilled brie recipe last week (already mentioned a couple of times), I decided to use it to compare a couple of different bries in the awkward arena known as The Cheese Corral.
For installment two, it will thus be a straight contest between two Cornish Country Larder cheeses:
Cornish Organic Brie vs St. Endellion.
After discovering the initial idea for glazed grilled brie on Wednesday, I’ve now found the ‘official’ recipe from the makers of St. Endellion, Cornish Country Larder (CCL).
Luxurious Nut Toffee Glazed St. Endellion Dessert
My mission this weekend is to scour the supermarkets and try to find some of this double cream cheese.
Be sure to check out CCL’s other products and recipes too. I’ve already added the goats’ cheeses Gevrik and Village Green to my shopping list.
Here’s something interesting I found on the British Cheese Board website.
The homepage says that it “is designed to help you discover new cheeses based on the flavours that you like.” I couldn’t have said it better myself! Anyway, despite a lack of pictures or actually useful information, clicking on the pins does provide a quick description as well as recommendations for uses and alternatives. I’m currently salivating over this gem of an idea: St. Endellion (a luxury Cornish brie) grilled with a nut & toffee glaze and served as a desert. I’ll be sure to let you know how it goes.
The Cheese Cellar 