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
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