Barbtail wrote:
>>Do you have any experience with using harder cheeses like parmesan the
>>same way?
>
>
> The harder cheeses don't break down as nicely as cheddar, swiss, edam, etc, but
> you can add them. Pre- grate them with a microplane thing. I suppose you could
> try soaking them in liquid, but I have not tried that. I don't think people
> mind the texture- it's expected of hard cheeses or you could sell it as a
> spread for toasting- like for bruchetta(sp) or something (I'd omit the cream
> cheese in this case and bind the romano or parmy with a mild aged cheese or
> even just butter).
>
>
> I was going to also add that Worcestershire sauce is a common addition to
> cheese balls and spreads, Balsamic vinegar would be good-- even soy sauce would
> work (hmm an asian-fusion cheese spread- possibilities are endless *laughs*)


The dips sell well. This is a sore spot with me since we get them
delivered from somewhere else, and I think we could make them more cost
effectively ourselves. That makes this a delicate subject with my boss
since, nice guy though he is, I sometimes think he interprets
suggestions that I mean for the good of the company as digs that I don't
think he knows what he's doing. He does know a ton about cheese and
wine. He impresses me every day, but I'm a little better on this sort
of cost control and recipes. I think almost anything made from the
leftover cheeses in a cuisinart would work.


--Lia