Cheesy Oats

I thought the cheese had gone off.

It was green. Not dyed-green, like it was for Saint Patrick’s Day, but a mottled green, as if the Aspergillus nidulans was taking over. Turns out, that was intentional. It was a sage-green, because it was a sage cheese, Sage Derby to be exact.* It didn’t taste all that sagelike, more like rosemary, and a little too much so  .

Setup: Cup of chicken broth, 1/3 cup of oatmeal, 1/4 cup (roughly) of Ford Farm Sage Derby (pronounced ‘darby’) diced, two tsp of potato flakes.

Result: Not bad. The herbiness spreads out and is muted, which is a Good Thing. The first time I made it I added the cheese at the beginning, upon which it melted into a fondue. The second time, I added it after the potatoes, just as I was about to turn it out into the bowl. Better.

*OK, so maybe it was dyed. Doing the Wiki, I find that it can be made with sage, or with spinach dye and colorless sage flavorant. Since ours only listed sage, I presume it was one of the higher-class supermarket cheeses..

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