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Article: Say cheese... then melt
- Article from:
- Scotland on Sunday
- Article date:
- November 16, 2003
- Author:
CopyrightCopyright 2003 Scotland on Sunday. Provided by ProQuest LLC. (Hide copyright information)
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There is something incredibly alluring about melted cheese - the
sight, smell, taste and texture combine to make us smile in
anticipation. That might be why photographers use the word so much.
Whereas our taste buds were once just accustomed to melted cheddar on
toast, nowadays we can choose from mozzarella on pizza, Emmental in
fondue, gorgonzola in pasta and, dare I say it, deep-fried camembert
with jam.
One of the most comforting of all melting cheese dishes is aligot,
a peasant classic of mashed potatoes with garlic and cheese, made in
the Auvergne region of France.
Mashed potatoes are softened with cream and plenty of garlic and
mixed with a local mountain cheese, either Laguiole or ...