Cheesy Oats

This time it’s Asiago cheese, a hard Italian cow’s milk cheese (the cheese is hard, not the Italians, or maybe they are). It’s from an area NW of Venice, best thought of as an alluvial fan off the Alps. Aviano AB is on the NE side of the region. I flew over this area in C-130’s, carrying paratroops to the Maniago Drop Zone. It didn’t look particularly pasture like. In any event the cheese is solid-to-crumbly, is OK on crackers, and melts only slowly.

This time the setup was 3/4 cup chicken stock, 1/4 cup Pinot Grigio, maybe a 1/4 cup of the cheese, put in early enough that it melted in. Potatoes to thicken. No salt. The cheese has enough for all.

Result: OK. The wine and chicken combo are always good, and the cheese added a….cheesy…flavor. A bit of ground black pepper helped, but certainly not as much as Marco Polo put in his. If you like Asiago cheese, you’ll like this.

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