Bacon Cheese

Do you like cheese?


Do you like bacon?


How about bacon cheese??

phare de ile ronde red wine cheese

That’s what I thought when I came across Phare de l’Ile Ronde‘s 5 years old red wine laced cheese. Got that? Red wine laced cheese. Or as described on the package: “Macereded in fortified red wine, 5 years age”.

Since it only kind of looks like bacon, I thought it might be possible to marry cheese and bacon in an unholy union of cholesterol and lactose.

I started by putting on some music. I chose The Rolling Stones Beggars Banquet because it sounds like food and there’s a lot of slide guitar which sounds like greasy bacon slipping down your throat. Oh Yeah.

Now, I found a few instances on the web of people wrapping cheese in bacon. Everyone I found doing this wrapped the cheese in bacon and then baked it. All of these people are fools. This is how you do it:

Heat up a pan with some olive oil (it makes it healthy!). Cook the bacon like so. Not too crispy:

frying bacon in olive oil

Sop up the oil and let it cool while you cube up the cheese. This cheese is firm and not unlike Jarlsberg. Cuts like a dream with no sticking.

draining bacon grease

Then I cut the bacon strips in half, wrapped the cheese, secured with toothpicks, tasted one, and passed out because it was too good. When I woke up, I poured another glass of Campari with Sprite and sat outside, contemplating what I’d done while tears ran down my cheeks.

bacon wrapped cheese

It was beautiful. And sad. Beautiful because it’s cheese and bacon. Sad because I will never make something this glorious again.

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  • Peter

    Campari and sprite? Really? I think a white russian would have been better

  • You’re a sensitive guy aren’t you, Mike.

  • No matter how you look at it you can’t go wrong with bacon and cheese!  This sounds sinfully good.  All that’s missing is potatoes.  I have a recipe using bacon, sliced potatoes and cheese.

    I also make bacon and cheese sandwiches with regular mayo on white bread – equally sinful.

  • ‘cept I’m out of vodka. Campari it was!

  • When it comes to cheese and bacon yes. Otherwise I’m a cold hearted bastard.

  • Yep, Bacon and cheese sandwiches definitely fall under the “comfort food” banner.
    I’m thinking scalloped potatoes might fit in nicely.

  • Cheese and bacon…OMG…I would leave a comment but I have to go down to the kitchen and check to see if I have the appropriate ingredients to duplicate this.

  • Now don’t get me wrong, I love bacon and I love cheese, but that stuff did not look good to me.  Maybe it was a color thing.  What I like is a beer and worcestershire infused cheese sauce topping a toasted english muffin, with a sliced tomato and bacon on it.

  • You just need a firm cheese and to keep the bacon stretchy enough so that you can pin it. Let us know how it turns out if you decide to tackle it!

  • Trust me on this one: it’s delicious in person. What you’re talking about brings us into sandwich territory, which does sound tasty as well.

  • The color on the cheese just looks weird to me.  Now I just sent Nicky a recipe for Welsh Rarebit and I think either you or she had asked me for it before.  I do want you to try it.  Tell Nicky to forward the instructions and such to you.  Try it.  You’ll like it.

  • It’s just the red wine that gives that cheese that marbly look. And yes, send that recipe along. I’m very curious about that one!

  • I’m sorry you guys didn’t win the Tribal Blogs contest.  Come on over to Door In Face and get some Blog Love to cheer you up!  You’re today’s feature!

    Also, Mike, that bacon cheese looks freaking amazing!

  • I would LOVE to have some of that.
    Bacon + Red Wine Laced Cheese? = YES PLEASE!

  • Oh my word!  That looks divine!

    I used to eat a lot of cheese, before I had to cut it down to a morsel every now and then.  Red wine cheese and sage cheese were two of my regular cheeses.  I tried to get some recently and couldn’t find either of them anywhere!  I ended up with Cheddar and Wensleydale. Both nice cheeses but…..

  • lol funny post! reminds my of epic meal time +followed, come check my blog out when you get the chance!

  • Geri Ohara

    Omg Mike you are like me…When I want to do some fried food I use a smattering of olive oil tell myself it is healthier lol.  photos making my mouth water I am off to check out my fridge see if I have anything tasty

  • Jepeto

    Serve me five plates of bacon-cheese with beer. Ohhhh yeah. I’ll take a poutine for dessert. Extra cheese. Wait. Double-extra cheese.

  • Wow, thanks Nora! Being featured on your blog certainly takes the sting out of not winning. Plus I’m really digging seeing my bacon cheese gracing your front page 😀

  • It’s super good! How could it not be?

  • Exactly!

  • It was very very good. I wouldn’t eat it every day, and to be truthful 2 or 3 cubes should have sufficed. I ended up eating all of it anyway.

    I should seek out some Wensleydale. We’ve never tried it.

  • Ha, we are nowhere near Epic Meal Time except for the fact that bacon was used. We’re more like, Mostly Well Behaved Meal Time. Except when we eat poutine.

  • Exactly! Olive oil is the healthy ingredient that we like to think actually balances out the consumption of bacon grease.

  • Why is my brain thinking about poutine casserole covered in bacon strips? Something to try…

  • It’s very crumbly, but it’s nice cheese.

  • It shall be tried!

  • Pingback: Cheese Bacon » We Work For Cheese » Blog Archive()


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