“April is Grilled Cheese Month” #25: Ossau Iraty and Camelus Bactrianus Grilled Cheese – Marcella The Cheesemonger International Guilde des Fromagers
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“April is Grilled Cheese Month” #25: Ossau Iraty and Camelus Bactrianus Grilled Cheese

This picture was taken in Jerusalem in 1970 when The Lady traveled around the world. She is sitting on a relative of the tasty morsel I chose for the grilled cheese today. Ossau Iraty is from the Basque region of France and is a much less militant cheese than the cheeses from the Spanish Basque region… but as one who has feasted around the world… this grilled cheese is a winning combination.

A few suggestions on preparing the Camelus bactrianus: 1. When capturing, sneak up on it; spitting is a sport of this critter. 2. Marinate for at least a week, unless you can get a young one. The older ones tend to be tough and dry. 3. Roast on a spit. 4. Slice thin.

Ingredients:

Naan

Olive Oil

Ossau Iraty

Camelus Bactrianus

Hummus, as a side dish.

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

My complete list of cheese and favorite tasty meats is available by clicking here

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