“April is Grilled Cheese Month” #25: Ossau Iraty and Camelus Bactrianus Grilled Cheese

April 25, 2011

This picture was taken in Jerusalem in 1970 when The Lady traveled around the world. She is sitting on a relative of the tasty morsel I chose for the grilled cheese today. Ossau Iraty is from the Basque region of France and is a much less militant cheese than the cheeses from the Spanish Basque region… but as one who has feasted around the world… this grilled cheese is a winning combination.

A few suggestions on preparing the Camelus bactrianus: 1. When capturing, sneak up on it; spitting is a sport of this critter. 2. Marinate for at least a week, unless you can get a young one. The older ones tend to be tough and dry. 3. Roast on a spit. 4. Slice thin.

Ingredients:

Naan

Olive Oil

Ossau Iraty

Camelus Bactrianus

Hummus, as a side dish.

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

My complete list of cheese and favorite tasty meats is available by clicking here

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3 Responses to ““April is Grilled Cheese Month” #25: Ossau Iraty and Camelus Bactrianus Grilled Cheese”


  1. […] April 25 – Ossau Iraty and Camelus bactrianus Grilled Cheese […]

  2. Pete Says:

    Perhaps it would be a worthy effort to try to understand how the camel can drink, and I assume use, salt water. Maybe it could apply to humans in some way. There is much more salt water on the Earth than fresh.


  3. […] April 25 – Ossau Iraty and Camelus bactrianus Grilled Cheese […]


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