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Thread: Cheese Suggestions?

  1. #1
    Alan Holbrook Guest

    Default Cheese Suggestions?

    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...

  2. #2
    Jim Elbrecht Guest

    Default Re: 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

  3. #3
    Hench Guest

    Default Re: Cheese Suggestions?

    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.

  4. #4
    George M. Middius Guest

    Default Re: Cheese Suggestions?

    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....


  5. #5
    Sqwertz Guest

    Default Re: Cheese Suggestions?

    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

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