We tried this at our last gathering with some plain crackers and it got quite a bit of discussion. No one disliked it, but thought it would be better as part of a top garnish on crostini than on plain crackers. We agreed it might make a great cheese for queso or a topper for chili! I like that the cumin has enough power to stand out with the cheese and doesn’t just fade into the background, yet it’s not so strong that it’s off-putting, like an anise. (I’m biased against anise.) This would pair wonderfully with anything that has pork, especially sausage. Maybe even a quiche.
Victoria Harrison (verified owner) –
We tried this at our last gathering with some plain crackers and it got quite a bit of discussion. No one disliked it, but thought it would be better as part of a top garnish on crostini than on plain crackers. We agreed it might make a great cheese for queso or a topper for chili! I like that the cumin has enough power to stand out with the cheese and doesn’t just fade into the background, yet it’s not so strong that it’s off-putting, like an anise. (I’m biased against anise.) This would pair wonderfully with anything that has pork, especially sausage. Maybe even a quiche.