The Australian Women’s Weekly Food Magazine - - Easter Lunch -

Blue cheeses come in two moulds, the pi­quant in the jade hue we know so well, and the much milder

a pale denim blue, which can be a good start for those wary of mouldy cheese. Cheeses are pierced with skew­ers to let the mould grow in­side – it needs oxy­gen. As well as this bake, right, blue cheese adds oomph to a leafy green salad.

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