FluffyAngel
Senior Cook
Which of these cheeses will melt the creamiest, taste the cheesiest yet not be stringy like Cheddar or mozzarella: Swiss, provolone, or havarti? I want to use it to drizzle over those hot potatoes.
Which of these cheeses will melt the creamiest, taste the cheesiest yet not be stringy like Cheddar or mozzarella: Swiss, provolone, or havarti? I want to use it to drizzle over those hot potatoes.
Of the three cheeses specifically mentioned by the original poster, Havarti would probably be the creamiest. But as one poster mentioned, a mornay sauce is your best bet. It's really nothing more than a bechamel sauce to which grated cheese has been added. If you go that route, you could use any of the cheeses you have.
Kayelle said:Then there's always a jar of Cheese Whizz. Ducking and running.........
I was going to mention that also....can I hide behind you two?Then there's always a jar of Cheese Whizz. Ducking and running.........
Great minds think alike, Kayelle. Guess I'd better duck, run, and whistle too!
who is brave enough to lead this cheese whiz brigade? do we really need to be apologists about this simple process cheese fact? must we always be purists about our food fancies?
who is brave enough to lead this cheese whiz brigade? do we really need to be apologists about this simple process cheese fact? must we always be purists about our food fancies?