Gone for Gouda by Korina Moss EPUB & PDF – eBook Details Online
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- Author: Korina Moss
- Language: English
- Genre:Cozy Culinary Mystery
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- Size: 2 MB
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“Bavarian beer cheese.”
I slid the ramekin of my version of German Obatzda across the sampling
counter to the middle-aged couple the way a bartender might offer up a
brew. Since I was a cheesemonger, however, the cheese-to-stout ratio
favored the cheese heavily.
“It’s a different take on American beer cheese,” I continued. “The
Germans came up with the recipe as a way to use up their soft cheese before
it went bad. It’s mixed with butter and seasonings. The orange hue is from
the paprika. You can make it with a combination of Camembert, brie, cream
cheese … or you can go more authentic and use a strong Bavarian cheese. I
mixed the two—Camembert and Romadur—for this one. Spread some on
that pretzel bread and see what you think.”
The couple had come in looking for some elevated tailgating ideas, as
the Cal vs. Stanford football game was approaching. I could see they were
hesitant after putting a nose to the pungent concoction.
Archie, my loyal employee and friend, stood next to me behind the
counter, watching the interaction. I’d been mentoring him since he began
working in my shop last spring. “I don’t blame you,” he said to them. “I
was a little scared to try it, too, after we made it. It’s got some intense
flavors in there, but it’s delicious, believe me.”
They must’ve decided to trust the affable nineteen-year-old, because
they each plucked a bite-sized piece of the kosher salted pretzel bagels from
the proffered basket and slathered on the dip, bravely popping it in their
mouths. They nodded with satisfied smiles.
“That is good,” the husband said, going back for more.
“There’s a reason it’s been around since the nineteen twenties,” Archie
said, handing them one of the recipe cards we’d typed up that morning.
I stepped back to let him take over the sale with Mrs. Schultz, who’d
also been with me since we opened Curds & Whey seven months ago. She
stood behind him at the checkout counter. Under her apron, she wore a
blouse, a colorful string scarf, and a pleated skirt that showed off her good
ankles. It was a trait she took pride in, being smack dab in her sixties, as she
liked to say.
I’d told her and Archie the history of Obatzda while the three of us
experimented that morning with several recipes until we came up with the
current concoction, the best of the lot. Outside the shop windows, the
brilliant red-orange leaves still clung to the crepe myrtle trees dotting the
Pleasant Avenue sidewalk, making me yearn for hearty fall recipes. That
was yet another thing I loved about cheese—it never went out of season.
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