• distantsounds@lemmy.worldOP
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    7 months ago

    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

      • distantsounds@lemmy.worldOP
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        7 months ago

        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