I remember reading once that a certain type of garlic was better suited for roasting than others. While I'm sure all types will turn out great I wonder if anyone knew what the best garlic was for roasting.
Far as I'm concerned it's Shvelisi. Everything about it---from the size and number of the cloves to the flavor---conspires to make it the ideal roasting head.
I have read several places that chesnok red is a great baking garlic, haven't tried it myself yet but I hope to very soon, maybe next year.
Gourmet Garlic Gardens suggests Red Toch as a great roaster, too. HTH, Dannic
Drew: Chesnook Red and Shvelisi are the same garlic, one of several that are marketed under two or more names.