If you believe a single cheese is best, state which kind, if cheddar is a choice, state Sharp, Extra Sharp, Mild, Longhorn, etc.
2007-09-27 13:00:52 · 17 answers · asked by Steve G 7 in Food & Drink ➔ Cooking & Recipes
Steve!!! Yes, I have SEVERAL favorites, you might want to try these,
but, some contain 3, and no more:
A very good very sharp white Cheddar, like a Cabot or a Vermont white
of your choice and of course, a good velvety Swiss (Gruyere) for it's
melting and counterpoint to the Cheddar
Munster, Gouda, (why do people mispronounce this delicious cheese,
it's HOO-da)
If you have guests with very sophisticated palate, then I love to
throw a Gorgonzola into a standard mix of cheeses....Especially with a pork
loin, and Escalloped Apples.........heaven on a plate, sir!!!
Bon Appetit, sir!!
Christopher
2007-09-27 16:31:53 · answer #1 · answered by ? 7 · 0⤊ 0⤋
Extra Sharp Cheddar Cheese
And,
Monterrey Jack
Yummy
2007-09-28 17:12:19 · answer #2 · answered by Wood Smoke ~ Free2Bme! 6 · 0⤊ 0⤋
Extra Sharp!
nfdâ¥
2007-09-27 20:20:44 · answer #3 · answered by fishineasy™ 7 · 2⤊ 0⤋
A combination of Mozarella, the melting cheese; Cheddar and Cottage Cheeses is fine.
If you are insistant on a two cheese combination the Mozarella and Cottage Cheeses should be good. The only drawback is when Cottage Cheese is not compact. It best to dehydrate it in Microwave oven a little bit before use.
2007-09-28 01:10:23 · answer #4 · answered by Mawar 1 · 0⤊ 0⤋
I actually use a three cheese combination! Equal amounts of Sharp Cheddar, Jarlsberg and Slicing Provolone. It's a very nice combination and melts smoothly.
2007-09-27 20:06:21 · answer #5 · answered by Chris B 7 · 0⤊ 0⤋
I'm a wizz at this one. I use sharp white cheddar, some yellow cheddar, some swiss, and a small amount of Havarti cheese. Yummy, I think I'll fix some tomorrow!!!
2007-09-28 18:10:05 · answer #6 · answered by Anonymous · 0⤊ 0⤋
I like a medium cheddar and then a creamy melting cheese, any thing just about is good. Mascapone is yummy, mozzarella, cream cheese, parmesan, ect. Then add some grated parm on top. Y U M M Y!
2007-09-27 20:56:31 · answer #7 · answered by ribbitt_ribbitt_83 3 · 0⤊ 0⤋
I'd say sharp cheddar and monterey jack. Cheddar gives you that nice flavor while monterey jack is a great melting cheese and results in a smooth, pleasing texture.
2007-09-27 20:13:53 · answer #8 · answered by life is good 6 · 1⤊ 0⤋
mild Cheddar and Munster Cheese
2007-09-29 14:13:13 · answer #9 · answered by Baby 4 · 0⤊ 0⤋
While cooking at Flemings, I used to use a mild chedder plus mozzerella. I thought it would taste unremarkable but with the thinly sliced potates with the hobart, cream, half and half, habaneros and mirapoix it was awesome.
2007-09-27 23:01:18 · answer #10 · answered by ab2623 2 · 0⤊ 0⤋