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My wife’s homemade bagels with cream cheese, if that counts.
If not, then sourdough rye with smoked Gouda.
does she use lye? I’ve always wanted to try making bagels but the poisonous ingredient scares me lol
Nope, no lye. Her recipe is very similar to this one if you want a starting point. Hers is a bit different but I’m not sure what changes she’s made. She has followed that one exactly before though and it turned out really good.
Sour dough bread (made by my partner), palm-free expensive butter and cheap-ass yellow factory-cheese (I’m Dutch so our cheap stuff is probably hard to come by elsewhere…). The most important ingredient here is the butter but, again, I’m in the land of cheese so my experience might be skewed…
Wait: if there is palm oil in it, it’s not butter!
That’s not expensive butter, it’s just butter!
For butter you can get just about anywhere, kerrygold is a decent one.
Is that considered expensive?
can I pretend that French fries are bread and say cheese curds and also add gravy please?
if not I’d say baguette and brie? with something sweet and/or acidic pls? probably balsamic would be first choice
and then if we’re saying ONLY bread and cheese and NOTHING else I’d probably say bagel and cream cheese
and then if we’re saying cream cheese isn’t cheese I guess id take cheddar or pepper jack on a cracker
and then if we’re saying a cracker isn’t bread id say … idk anything spreadable on baguette
i honestly don’t think I believe in there being a wrong choice here though, I would gladly immediately accept any of the suggestions in this thread (even if a couple options are a bit funkier than I might prefer)
Sourdough with feta. Gimme acidity
Had some pumpernickel which was nice - proper pumpernickel from cracked rye, not American stuff with a bunch of added sugar. Sourdough is also pretty good. Next want to try making oat bannocks over a log fire.
Cheese is hard to pick as there are so many. Wensleydale with dried fruit. Although halloumi is also really good.
Sourdough and true Italian asiago.
Homemade and havarti
Ciabbatta and Irish Red Cheddar
Ciabbatta and Gouda
Baguette and Saint Marcellin, or Mont d’Or, or even Tomme de Brebis.
Hmmm… torn between rye and pumpernickel, imma go with pumpernickel.
Cheese imma go with Manchego, love me some sheeps milk cheese
Tiger and Boursin
muenster on saltines with a bit of brown mustard
A good quality sourdough for the bread, and probably Castello Blue for the cheese. I like other blue cheeses like Stilton, but I prefer Castello Blue because of its creamy texture - it’s not crumbling everywhere
