Friday, 26 January 2018


My name is Paula and I'm a cheese-aholic.

It seems to be a pretty much known fact about me anyway - possibly the first sign of being addicted to cheese is the fact that everyone you know seems to know about it. And as a result every other time you're tagged in something on facebook, it is something related to cheese. An opening of a new cheese cafĂ©, a recipe that basically is just made entirely of fromage, or a funny clip about . . . people who are addicted to cheese (although if you do like cheese that is definitely worth a watch!).

To be honest, I've often shared this same post before someone tags me in it. That's how on top of my cheese addiction I am. (Although it probably also means I'm on Facebook waaayyyy too much too. But let's not get into that right now.)

In my world, almost everything tastes good with a lot a bit of cheese added to it. There are a few things that perhaps don't really need it . . . like curry for example. But you can have paneer curry so that's basically a curry made entirely of cheese, and it's utterly delicious. (And if you can't find paneer, halloumi makes a pretty good substitute. Just sayin'). That being said, if I'm having a chicken korma, I'm unlikely to add cheese to it.

Although we were ordering a takeaway last night and one of the curries apparently had a sauce made from cream and Scottish cheddar . . . I was definitely intrigued by that.

A baked camembert is one of my great pleasures in life. I try to limit myself to only having it every once in a while. It's very difficult for me.

If I'm in a restaurant and there's some form of deep fried mozzarella listed under starters on the menu, I am highly unlikely to be able to resist.

Speaking of mozzarella, I'm a bit obsessed with buratta. Which is essentially mozzarella stuffed with further mozzarella . . . and cream. I had it for the first time near the end of 2016 and I became a bit obsessed with finding it again. I found a pizza takeaway place that offered it as a pizza topping and I was so excited - the pizza was delicious and I couldn't wait to get another. Next time we ordered however they got the order mixed up and put the buratta on the fella's pizza. I could have cried. (To his credit, he tried to give me the bits of buratta that he could salvage but he had went for pesto on his pizza and it kinda ruined it for me.) Another time, I was so excited that a chain restaurant was offering buratta as a starter but I swear it turned out to just be regular mozzarella. I didn't say anything, and I love fresh mozzarella anyway, but I was so disappointed.

Basically, it seems me and buratta are not meant to be so I should probably stop forcing it.

Another amazing cheese is Arran cheddar with chilli in it. Anytime we buy this, it's gone within the hour. Luckily we don't find it a lot. However, we did find that Tesco do a cheese with chilli and lime in it and it is everything!

Okay, so I know you're probably shaking this head looking at this and thinking "is she still talking about cheese?" but as a disclaimer, the post is called "On cheese . . ." and I did lead off by saying I was a cheeseaholic so there wasn't really anywhere else it could go.

However . . . if you've managed to keep reading this long, I'm going to tell you all about an amazing cheese toastie I made recently. It's in the picture at the top, and I'm about to tell you how you can recreate it too if you're so inclined. I posted it on instagram at the time and it proved to be quite popular. And, like I said on the post itself, it was one of those meals where you're eating it just not wanting it to end . . . and I was gutted when it did end.

All you need (for one sandwich) is:
  • two slices of sourdough bread
  • grated cheese (I went for the aforementioned chilli and lime cheese from Tesco and grated it myself - I think grating your own cheese works better than buying ready grated) - as much as you like
  • mozzarella (I just bought a ball of it and shredded it myself) - also as much as you like
  • red onion, sliced
  • red pepper, sliced
I assembled the sandwich with all of the cheese, some red onion and red pepper and stuck it in the George Foreman. (You can do it in the frying pan if you want but I was trying to make one for the fella too so it seemed easier to do the main part of it in the George). Then I waited until the cheese was all melted and the bread felt suitably toasty.

Then I took a tip from Jamie Oliver, melting a bit of butter in a frying pan with some more grated cheese, before sticking the sandwiches in there and swirling them about until the cheese started to melt. Voila! The result was a cheesy taste sensation!

I made some sweet potato fries to go with it and they were alright (I'm yet to find the perfect recipe for those) but the main event was one hundred percent the cheese toastie. It was absolutely awesome.

And you are welcome. ;-)

Anyone else obsessed with cheese? Just me??

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