Frankly, these are the antithesis of our occasional favorite sale item, the runny Hubb. We call them "bakable," not only because it sounds better than "rock-hard," or "brick'like," but because they really do well when warmed or cooked in the oven. why some Hubbs are too hard and others too soft is, around here, becoming more of a philosophical than scientific question, but Google any recipe you like for baked brie and substitute one of our bakable Hubbs, and you will have yourself a very special treat. My favorite method at the moment is to pile a handful of chopped figs and roasted almonds on top of a Hubb and wrap in a sheet of puffed pastry and bake for about 25 minutes at 350. It's REALLY GOOD. It makes baked brie seem like it is missing a certain something. SORRY, SOLD OUT. WILL PUT ON SPECIAL AGAIN WHEN AVAILABLE. |