[Sca-cooks] Soupe Crottee (Vivendier) - any experience?

[Antonia Calvo]

Volker Bach wrote:
> What kind of cheese would you think would work? I'm starting out with the cheap stuff until I get my technique down, but I'm thinking a more intense flavour would be good. The recipe says 'fat' cheesee.
>   

I think something semi-hard, like say gruyere might work well, or 
anything else that melts well.


-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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