In an attempt to integrate blue cheese into a variety of dishes, I needed to find a different medium in which to distribute the cheese and its flavors. Yesterday, I began drying out Fourme d’Ambert. This morning I was able to grind it into a fine powder. The dried cheese retains the flavor profile of Fourme d’Ambert while being light, delicate, and easily dispersible. Today we paired it with twice-cooked scallop, chanterelle mushrooms preserved in maple vinegar, and cranberry-fermented black bean puree. The dried cheese acts as a focused seasoning for the ingredients in the dish, allowing the diner to apply various amounts depending on the bite.
About the Author
