oops.. CRUMBLE THE BLUE CHEESE ON TOP IN THE LAST 5 MINUTES OF COOKING..
This sounds delicious and similar to one I make except I throw in some red wine :smileysurprised:
Interesting on the blue cheese.
Yes, I know what you mean and I have a 29 year old son who thinks along that line, too.. You could put it in beautiful serving bowls and add the bleu cheese then for those who would appreciate it.
Shelling peas- ah, yes- another memory- so sweet right out of the pod..
Castello is a cheese manufacturer that used to mainly make blue cheeses but now makes a wonderful white version. It is a Danish white mould full fat soft cheese. It has a very mild taste and becomes more creamy the longer you keep it. It goes with heaps of different foods and is delicious on it's own. It looks like this. As you can see although it is a mould cheese you really can't see the mould.They make a really nice Danish blue cheese too if you are a blue cheese fan. I guess you can tell I am lol.