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The most obvious benefit is that they do not have to cut the cheese to reach 850g, so their products are now more presentable and uniform.
CHEESE SCHNITZEL WITH JERSEY ROYALS AND BEETROOT SALAD * (Serves four) * For the schnitzel: * 4 medium slices of mild cheddar cheese * 100g flour for dusting * 4 whole eggs (beaten) * 8 slices of bread (crust off and made into breadcrumbs) * Olive oil for frying * For the salad: * 6 pieces asparagus, cut at a 45 degree angle * 2 medium carrots cut into thin slices * 1 red pepper cut into fine strips * 1 medium red onion cut into wedges and separated * 500g Jersey Royals boiled in salted water * 300g baby beetroot, boiled * Salt and pepper for seasoning To make the schnitzel, cut the cheese into 0.5cm thick slices and dip it in the egg, flour and breadcrumbs.
Rarebit with mushroom and bacon (ser ves four) Ingredients: 8 slices of fresh brioche (approximately 1 inch thick); 8 medium field mushrooms; 8 slices of smoked back bacon For the rarebit: 5 free range egg yolks; 100ml of guinness; pinch of paprika; 400 g block of mature cheddar cheese; 2 tsp of dijon mustard; 1 whole free range egg Method: To make the rarebit, cut the cheese into cubes and place in a glass bowl over a pan of gently boiling water.
You can cut the cheese into small evenly sized chunks, but I recommend shaving thin, wafer like slices using a sharp peeler.
2: Cut the cheese pieces in half to make 4 thin rounds.
I sneezed in class one day and, at the exact same time, I accidentally cut the cheese. The boy next to me turned and asked, "How did you do that?" He thought my sneeze had made the noise!
Split each focaccia in half horizontally, then cut the cheese into four equal horizontal slices and place a slice on the bottom half of each focaccia.