Culinary time travel

I had often read of "toasted cheese" in books set in the 19th century, and had always wondered what that was and how it could work. Michael and I had thought it might refer to a method of softening a cheese rind enough to make it palatable.

Enquiring minds wanted to know, so Google to the rescue.

It turns out that toasted cheese is (surprisingly) made with a softer cheese...like a cheddar...and the process is much like roasting marshmallows.

Sounded like a plan to me.

Jeremy the inventor came up with my toasting fork. I came up with the cheese (brought from England the last time I went), and away we went.

Check it out:

Fork attachment for long handle

Nice smoky fire

Rosemary flatbread prepared

Loaded fork

In progress

Lump o' gold

The end result is a creamy (texture), smoky (flavor) lump of deliciousness. It would have been better gooey all through, perhaps, but then it would have all been in the fire. In other words, a lump of toasted cheese in the mouth is better than a stream of goo in the fire.

Love,

Alexandra