So there I am, minding my own business, scanning over the hundred-and-some-odd cheeses that populate my favorite local market’s cold case. The usual suspects are there in force: cheddar varieties for days, countless Camemberts, some funky monkey “pistachio-infused” wedge in coordinating green. And then I spot bread cheese.
What, what? Bread cheese? I mean, I’ve done bread + cheese, but ne’er without the two entering into our engagement as initially separate entities. Rick, the archetypal cheese man in his cute tweed derby cap, likens it to a grilling cheese. “The flavor is pretty mild,” he tells me, “like a halloumi but not as salty. People buy it up like crazy and eat it for breakfast and dessert. I guess you could use it as a savory snack, too. That would be good.” In the basket it goes.
