Thread: Cheese Suggestions?

On Sun, 03 Feb 2013 02:50:49 -0600, Alan Holbrook <[email protected]>
wrote:

>I have a recipe I got recently for a polenta based souffle that uses
>goat cheese. The result is OK, but there's basically no real cheese
>presence in the finished dish. I'd like to try it again with a
>cheese with more "personality". So what would RFC'ers recommend for
>a stronger flavored cheese with that same soft consistency of goat
>cheese?

I don't know why I often see "goat cheese or feta" in a recipe. Taken
by themselves they bear no resemblance, in my book. Texture and taste
are opposites.

But in a dish, they *do* seem to substitute for each other and bring
the dish in a slightly different direction without really changing it.
I don't what else is in there besides polenta and eggs-- but feta goes
well with those two-- and you shouldn't miss the flavor. Crumble it
fine before adding.

Jim

On 2/3/2013 3:50 AM, Alan Holbrook wrote:
> I have a recipe I got recently for a polenta based souffle that uses
> goat cheese. The result is OK, but there's basically no real cheese
> presence in the finished dish. I'd like to try it again with a
> cheese with more "personality". So what would RFC'ers recommend for
> a stronger flavored cheese with that same soft consistency of goat
> cheese?
>
> TIA...
>

I've used younger but sharper tastin Goudas to success in leek or
mushroom soups as well as lentil and ham soups in addition to egg recipes.

Just a thought.

Jim Elbrecht wrote:

> I don't know why I often see "goat cheese or feta" in a recipe. Taken
> by themselves they bear no resemblance, in my book.

I thought feta ***IS*** goat cheese....

On Sun, 03 Feb 2013 02:50:49 -0600, Alan Holbrook wrote:

> I have a recipe I got recently for a polenta based souffle that uses
> goat cheese. The result is OK, but there's basically no real cheese
> presence in the finished dish. I'd like to try it again with a
> cheese with more "personality". So what would RFC'ers recommend for
> a stronger flavored cheese with that same soft consistency of goat
> cheese?

Any texture is better than that of goat cheese, which is kinda grainy.
I'd go with a French or Bulgarian sheep or goat milk feta. Polenta
can suck up a lot of flavor without much return. The feta would stay
in small chunks without melting or disappearing, giving little bursts
of flavor.

-sw