Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 65

I recommend using a hard sheep’s milk, Pecorino-style cheese, such as Lord of the Hundreds or Somerset Rambler, for the croûtons. You could also use a traditional farmhouse Cheddar or other cow’s milk cheese, hard or crumbly. See here for information on cooking with British and Irish cheeses.