Jan
03
2015
2
Cheese wedges from purchased cheese
By GreenBake
Forums:
I love cheese wedges, but they are very expensive and can contain allergens such as garlic and onions.
Is there a general approach to making soft, spreadable cheese wedges from purchased cheese? Examples might include Gruyere, Parmesan, Romano, Creamy Blue Cheese, etc.
Would the approach be to make a very, very thick Mornay sauce or some other approach?
