I'm cooking pasta and sauteeing garlic, oregano, basil, and crushed red pepper. I normally add parmesan cheese to it, but I don't have any. Do you think shredded Swiss cheese would be good in it? Or should I just leave the cheese out this time....
2007-04-16 10:49:38 · 18 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Leave out the cheese this time. Swiss cheese is a soft cheese and will become a stringy, globby mess. Paremsean is a hard cheese so it is best for the sauce you are making.
2007-04-16 10:53:15 · answer #1 · answered by Treadstone 7 · 4⤊ 0⤋
Swiss cheese will be fine, will taste different and texture will be different but you might even like it more. Just make sure you shred it good and small or else you could end up with a mess!
2007-04-16 11:00:35 · answer #2 · answered by Nads 2 · 0⤊ 0⤋
No, the swiss would probably work when mixed in with pasta...it will have a different flavor and quality, but i have substituted swiss for mozzarella before. I would think that the swiss is not as sharp as parmesan and its not as dry either...but it should work out okay.
2007-04-16 10:52:53 · answer #3 · answered by William E 5 · 0⤊ 0⤋
Go ahead and add the swiss cheese. It will have a different taste, but I'm sure it will still taste good.
2007-04-16 10:54:53 · answer #4 · answered by Debbie L 3 · 0⤊ 0⤋
Add the swiss cheese. Cheese is great.
2007-04-16 10:52:00 · answer #5 · answered by taylorvillegirl 4 · 0⤊ 0⤋
Swiss will be great. Cheese is cheese..... anything will do. Lets us know when your serving. Would love to have a taste.
2007-04-16 11:18:56 · answer #6 · answered by Anonymous · 0⤊ 0⤋
I don't know, parmesan is a hard cheese, and swiss is softer... but not that soft. I'd say try it, and tell us how it turns out!
2007-04-16 10:55:05 · answer #7 · answered by Anniekd 6 · 0⤊ 0⤋
Give it a shot, but don't add the cheese until later than normal - swiss is much more oily and waxy than parm - will bubble and burn faster.
2007-04-16 10:53:41 · answer #8 · answered by I Sprout A Blueberry 5 · 0⤊ 0⤋
technique cheese is made variety actual cheese, and is a minimum of fifty one% cheese for cheese nutrition,and under fifty one% for cheese products. those blocks of cheese are a reliable occasion of cheese nutrition, and a few recipes call for cheese nutrition by way of emulsifiers interior the cheese nutrition, the cheese tend to soften greater applicable in dishes like macaroni and cheese. by way of fact actual cheese do no longer soften easily i like to function a touch can milk with the actual cheese to make a extreme high quality cheese sauce, and not use the cheese nutrition products. Cheese nutrition additionally are available in slices for sandwiches.
2016-12-26 10:27:26 · answer #9 · answered by ? 3 · 0⤊ 0⤋
no, I think the swiss will overpower your dish. leave the cheese out.
2007-04-16 13:05:19 · answer #10 · answered by Bill D 3 · 0⤊ 0⤋