The cheesemaking I wrote about in a late June blog, appears in finished form here, Black pepper asiago ….. and in the picture below, my partner Jim’s version of Shepherd’s Pie…with our lamb, potatoes, and lots of vegetables.
The Black Pepper Asiago was absolutely creamy and delicious. Good move to add all the extra peppercorns. Aged 60 days.
We’ve experimented with varying amount of potatoes and the vegetables, this time, adding corn cut from the cob. This particular mix was a big hit. It’s filling, and a perfect dish for festive dinners.