Swiss cheese.
I usually get it without any holes. If I want something quick and easy, without planning, I grab my shotgun and spray holes everywhere. But the real trick is using a hand gun. I would put it up there with the sous vide cooking thingys that really make the flavour of cheese come alive. I get to choose how many holes, where, what angle, etc. Honestly, I cant even go back to store bought swiss cheese any more.
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