There’s an Israeli cheese called akkawi that is somewhat like a stronger tasting, firmer mozzarella. I got introduced to it in several middle eastern restaurants as an appetizer: melted on pita, like a tiny cheese pizza. A Lebanese waiter hipped me to drizzling it with honey. Flavor explosion!
That, in turn, led me to putting mayhaw jelly on a cracker with brie- a very similar experience.
And I was hipped to topping apple slices with cinnamon and American cheese waaaay back in 2nd grade...and eat it still.
So I’m no stranger to pairing cheeses with sweet ingredients. Or even sweet & savory in general.
But cheese with peanut butter? Color me still skeptical.
That, in turn, led me to putting mayhaw jelly on a cracker with brie- a very similar experience.
![IMG_9150_zps206eayv1.jpg](http://i1307.photobucket.com/albums/s593/AJA1967/IMG_9150_zps206eayv1.jpg)
And I was hipped to topping apple slices with cinnamon and American cheese waaaay back in 2nd grade...and eat it still.
So I’m no stranger to pairing cheeses with sweet ingredients. Or even sweet & savory in general.
But cheese with peanut butter? Color me still skeptical.