Around The World in 80 Cheeses
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Reggianito - Argentina
Italian immigrants introduced this cheese to Argentinians following World War I, as a way to cure their homesickness for their native Parmigiano Reggiano. Hard and grainy, it's best grated into pastas, on salads or in any other recipe necessitating a nice cheesy lift.
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Three Cheese Baguette
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!