Most nutmilk cheeses are good on their own. Eat right out of the package is what I most often prefer to do. With this smoked cheese coated with cracked black pepper I decided to make a grilled sandwich.
Use a deli-size whole grain bread, spread both pieces with Grey Poupon Dijon Mustard. Top one slice of bread with slices of sweet red roasted peppers.
Top the second slice of bread with 3 slabs of Smoked Nutmilk Cheese by Punk Rawk Labs – no more than 1/4 inch thick.
Close sandwich, oil skillet over medium heat. Grill on both sides, using a little more oil when you flip the sandwich.
Cut and serve.
A delightful sandwich. I didn’t need additional black pepper, since the cheese is already coated with cracked pepper.
The cheese doesn’t melt like a traditional sliced firmer cheese, designed for meltability. However, the cheese softens from the heat into light, puffy, creamy pillows of smoky elegance. It’s hearty and elegant at the same time.
Definitely a keeper.
Eat this sandwich hot off the skillet or at room temperature. Give it a try at your next wine and cheese tasting. It won’t disappoint. Just cut into smaller bite size pieces.
AFC BULL MARKET KITCHEN™ FREEDOM ON A PLATE 