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though. if a cheese seems to want to crumble, use a paring knife to create chunks, rather than pieces. the spanish platter cheeses, left to right: cabrales, mahon, leonora, idiazabal. served with: ines rosales sweet olive oil tortas, fig cake, iberico chorizo, jamon, marcona almonds, membrillo paste, fresh
figs, berries. beverage pairings: pale cream sherry, cava, brown ale. choosing accompaniments classic companions include honey, jam, cornichons, olives, cured meat, figs, pears, or dried fruits and nuts, particularly marcona almonds. but don't be afraid to try something new. the most memorable cheese...
https://www.finecooking.com/article/build-perfect-cheese-platter
share to twitter share to facebook share to pinterest labels: #amchidish , #amchigele , #gpfb , #gsbfood , #konkani , #mangalore , #saraswat , #southindian , #thali fresh pigeon peas (tori)~chinese potato (kooka) bhaji. read more " posted by gayathri pai at : : pm response: no comments: links to this
share to twitter share to facebook share to pinterest labels: #amchidish , #amchigele , #dessert , #gpfb , #gsbfood , #konkani , #mangalore , #naivedyam , #saraswat , #southindian , #sweet , poha jeevi tori (fresh pigeon peas) ambat (curry). read more " posted by gayathri pai at : : pm response: no comments...
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