They go by many names but these rectangles of thin crispy wheaty layers are a fantastic pairing for bigger more intense cheeses.
The crunch and texture really breaks up a cheese, gives it great dispersal in the mouth, nice rumination time, and has a nice texture to compliment very hard or more runny cheeses. And it adds litttle to no real flavour beyond maybe a very mild umami boost. And a little bit of mid range.
Its these things.
https://en.wikipedia.org/wiki/Weet-Bix
https://en.wikipedia.org/wiki/Weetabix
Or whatever name they go by in your location.
Highly recommended next time you go to a bigger biscuit for a more robust cheese.
by hOT_gAS-3067
2 Comments
Weetabix? My father had that for breakfast in the eighties. I’m still convinced this is made from spare building materials.
Personally, pass