"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-11-2017, 01:19 PM   #1
Sous Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 801
Bleu Cheese and what? ISO suggestions

I didnít know which forum to put this in. Bread? Cheese? Substitutions? My sincere apologies.

Iím planning on making a filled and braided loaf of bread for dinner tonight (I guess I could have gone with that thread, too). I have some very nice bleu cheese that Iíll use for the stuffing, but Iíd like to add another, meltier cheese, for texture, not taste. I was thinking a few cubes of Monterey Jack, but Iím open to suggestions. I donít have access to a wide range of cheeses without going some distance to a high end grocery.

I hope that the end result will be a bleu cheese, prosciutto, pepper, and onion bread.

Iíd also like suggestions as to which forum or thread this inquiry should have been posted. There are so many to sort through! One of the reasons I like this platform

__________________

__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 12-11-2017, 01:53 PM   #2
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,514
Fontina would be my first choice and Monterrey jack a close second. Fontinas nutty, flavor would be a good match and it is a creamy melty cheese.
__________________

__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 12-11-2017, 02:35 PM   #3
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 10,060
I have always liked blue cheese and brie combination. I have used these to stuffed hamburgers and brie melts nicely.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 12-11-2017, 02:46 PM   #4
Sous Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 801
Quote:
Originally Posted by Janet H View Post
Fontina would be my first choice and Monterrey jack a close second. Fontinas nutty, flavor would be a good match and it is a creamy melty cheese.
Oooh! That sounds like something I’d like to try! I’ve never used fontina before. On my shopping list.
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 12-11-2017, 02:49 PM   #5
Sous Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 801
Quote:
Originally Posted by msmofet View Post
I have always liked blue cheese and brie combination. I have used these to stuffed hamburgers and brie melts nicely.
Now, why didn’t Brie occur to me? I love Brie. This might be the perfect recipe to explore its possibilities beyond being wrapped in pastry and slathered in pepper jelly (I do love that, though).
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 12-11-2017, 05:27 PM   #6
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 3,019
Quote:
Originally Posted by JustJoel View Post
I didnít know which forum to put this in. Bread? Cheese? Substitutions? My sincere apologies.

Iím planning on making a filled and braided loaf of bread for dinner tonight (I guess I could have gone with that thread, too). I have some very nice bleu cheese that Iíll use for the stuffing, but Iíd like to add another, meltier cheese, for texture, not taste. I was thinking a few cubes of Monterey Jack, but Iím open to suggestions. I donít have access to a wide range of cheeses without going some distance to a high end grocery.

I hope that the end result will be a bleu cheese, prosciutto, pepper, and onion bread.

Iíd also like suggestions as to which forum or thread this inquiry should have been posted. There are so many to sort through! One of the reasons I like this platform
I was in Vegas on Friday and Saturday. I ate at Gordon Ramsay's overpriced celebrity chef joint, and it was decent, but not great. I should have hooked up with you for a DC collaboration cook.

Do DC members do this kind of thing?

CD
__________________
ďIt was curious to think that the sky was the same for everybody, in Eurasia or Eastasia as well as here -- people ignorant of one anotherís existence, held apart by walls of hatred and lies, and yet almost exactly the same.Ē -- George Orwell, 1984
caseydog is offline   Reply With Quote
Old 12-11-2017, 05:57 PM   #7
Sous Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 801
Quote:
Originally Posted by caseydog View Post
I was in Vegas on Friday and Saturday. I ate at Gordon Ramsay's overpriced celebrity chef joint, and it was decent, but not great. I should have hooked up with you for a DC collaboration cook.

Do DC members do this kind of thing?

CD
I would have been up for it, except that my kitchen is tiny, and a wrec, I have no dining table, and the space where the dining table should be is filled with boxes that we’ve left unpacked for a year and a half! But if you can deal with all of that, plus two very obnoxious puppies, you are welcome in my home any time you’re in town!
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 12-11-2017, 06:01 PM   #8
Sous Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 801
Quote:
Originally Posted by caseydog View Post
I was in Vegas on Friday and Saturday. I ate at Gordon Ramsay's overpriced celebrity chef joint, and it was decent, but not great. I should have hooked up with you for a DC collaboration cook.

Do DC members do this kind of thing?

CD
I think Gordon Ramsey is highly over-rated as a chef. And as a person. And as a celebrity. He got rich and famous by cursing out student chefs on tv. And he thinks that fish and cheese should never be together. Apparently, he’s never had a fish sandwich at any of America’s fast food chains!
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 12-11-2017, 08:25 PM   #9
Executive Chef
 
Join Date: Mar 2008
Posts: 3,169
Fontina, a young gouda, a havarti, a butterkase, any of them are mild and soft and melty. Use those if you are looking at their mild flavor with the blue cheese. If all you are after is texture, the texture of melty stringy, then mozzarella with blue cheese will do the trick.

I would pair some cream cheese, cheddar cheese, and the blue cheese and the blue cheese will punch up the flavor. I've used this combination in cheese balls, or baked cheese w/dried beef in a loaf of bread, so it would work equally well with what you are planning.
blissful is offline   Reply With Quote
Old 12-11-2017, 08:41 PM   #10
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 10,060
Quote:
Originally Posted by blissful View Post
Fontina, a young gouda, a havarti, a butterkase, any of them are mild and soft and melty. Use those if you are looking at their mild flavor with the blue cheese. If all you are after is texture, the texture of melty stringy, then mozzarella with blue cheese will do the trick.

I would pair some cream cheese, cheddar cheese, and the blue cheese and the blue cheese will punch up the flavor. I've used this combination in cheese balls, or baked cheese w/dried beef in a loaf of bread, so it would work equally well with what you are planning.
Cheese ball (and cheese sticks if you have one) recipe pretty please.

TIA
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Reply

Tags
cheese

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:16 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.