Kidz Fude - Snax

kidz snax

“Hmmm….what I like about it is that it is soft on the top and crisp underneath and the cheese is really creamy but then a bit bitter too.” Primo is talking about a little something we just had to keep the lobo at the gate. The crackers are long, thin, uneven tongues of crisp water biscuit. “Il Panaté” by Mario Fongo – Le Lingue di Suocera. Each one is about a palm wide and a foot long, or would be were it ever to stay whole. Its undulating surface is pinpricked through here and there, golden in the troughs and sandy in the mounds. Snapping it makes me feel like I am in an advert – slow motion, bursts of sunlight, blonde women with white teeth. It gives me wood.

The cheese is Taleggio. I discovered this delectable come hither cheese several years ago melted alongside some Gorgonzola bubbling on top of a tomato and polenta gratin. Hooked. Right there, right then. The Italians get Taleggio. We get Dairylea. Typical.

Just cut and cold it is good but melted it is as close to heaven that melted cheese is able to get. Anyway, cut thin slices of cheese, place on top of the cracker and blow torch until the cheese bubbles and melts.