That seems like such a bizarre combination but it actually sounds pretty good! I might have chosen a different cheese though. Camembert always seems like a dessert cheese to me
It’s really rich and flavorful. First time using Camembert, we’ve normally made these with Brie in the past…both are good, but I’d prefer Brie.
Edit: I do want to try this combo with Gruyère. I think a mild Swiss could work, but I’d want it to be a little melty
So that was exactly what we tired first! It was good but needed more contrast because the sausage & rem are smokey too. There are a couple sausage shops close to me that have all kinds of esoteric encased meats that are fun to gourmet up in odd combos. However, I do feel that the that the andouille combo is well balanced and true to Cajun French connection
That seems like such a bizarre combination but it actually sounds pretty good! I might have chosen a different cheese though. Camembert always seems like a dessert cheese to me
It’s really rich and flavorful. First time using Camembert, we’ve normally made these with Brie in the past…both are good, but I’d prefer Brie.
Edit: I do want to try this combo with Gruyère. I think a mild Swiss could work, but I’d want it to be a little melty
I think a nice smoked provolone would probably be good too
So that was exactly what we tired first! It was good but needed more contrast because the sausage & rem are smokey too. There are a couple sausage shops close to me that have all kinds of esoteric encased meats that are fun to gourmet up in odd combos. However, I do feel that the that the andouille combo is well balanced and true to Cajun French connection