? for the west-of-the-rockies coterie
Hensperger's Bread Bible has a recipe for a bread almost Asian in its simple elegance. I've made it successfully with local Cheddar but it specifies Tilamook which is now available here for the better part of $10/lb. My background lives in Wisconsin & Vermont, both of whom claim extensive bragging rights as per cheese. Is Tilamook worth the hefty price tag, and if so would I really want to experience it in bread rather than on it?