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Nutty Cheese Update: Yummy!

As I wrote in this morning's posting, I didn't start my almond-based cheese until too late in the day yesterday to get a photo of the final product into the blog. Here's how my cheese turned out: Yummy!


Garlicky almond cheese tastes great on crackers. (Sophie Huget)

It's not much too look at, I'll admit. But you'd never know this spreadable cheese, which tastes a lot like a Boursin, had anything to do with almonds. As for garlic, well, the single clove blended into the mix makes its pungent mark. But in a good way. The spread tasted equally delicious on crackers and strips of red pepper; the latter is obviously a more healthful choice. But sometimes nothing satisfies like cheese and crackers.

We enjoyed the cheese in its soft form so much we didn't leave enough to bake, which according to the recipe creates a firmer, more crumbly cheese. We'll try that next time, and I'll let you know what I think.

While almond cheese is no substitute for my favorite firm and fat-filled varieties such as cheddar and Parmesan, it's a nice addition to my cheese repertoire. I plan to serve it at our Thanksgiving-Day cocktail hour to help bring that day's overall saturated fat tally down a notch.

By Jennifer LaRue Huget  |  October 13, 2009; 2:17 PM ET
Categories:  Nutrition and Fitness  | Tags: cheese made from almonds, vegetarian low-fat cheese  
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