August 13, 2012
Another foray into the world of savory shortbread and yet another chapter in the leftover cheese chronicles, these crumbly little numbers sprang from a party for which, as is my wont, I bought way more cheese than was strictly necessary.
Cheese, especially good cheese, is expensive. If you want dairy made from happy grass-eating cows and sheep and goats, you’re going to need to spend a little more than you would on dairy from animals fed on industrial corn. But I swear you can taste the sunshine and green fields and happiness in that cheese, and to me, that’s worth it.