Was there ever anything so sublime as this dairy miracle? First of all, is eaten by itself, on crackers, in sandwiches and stuffed in vegetables. Next we bake it, fry it, melt it, dice it, slice it and roll it in nuts. The versatility of cheese excels; it is the Swiss army knife of the food world. Part of the reason is the sheer variety of cheeses in the world. As DeGaul once said of the Fifth Republic: “How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?”
And that was just France! Today there are more than a thousand different types in the world. So how could we possibly ignore it when camping? If you’re looking for cheese dips, click here.
Noteworthy is the fact that different types do different things when different heat is applied. For a quick run-down on what cheese does what and when, check out this awesome article from Fine Cooking:
Cheese n’ Pizza Fondue
- 1 jar spaghetti sauce (25-30 oz.)of your choice
- 4 cups (12 oz.) shredded mozzarella
- 1/2 cup shredded or grated Parmigiano Reggiano
- 2 tsp. each dried oregano & dried minced onion
- 2 garlic cloves, crushed
- 1 loaf unsliced focaccia bread, diced into cubes
Place ingredients into a fondue pot or cast iron frying pan and bring to a simmer. Continue to simmer over a low heat for 15 minutes, stirring carefully and regularly as it has a tendency to sink and spread along bottom of pan if sauce is a little thin. Remove from heat and place pan on a central surface that won’t scorch and pass around skewers and the bowl of cubed bread.
By R. Maxine Lundquist