Substitute Cheese

Discussion in 'Food & Wine' started by Nienna, Feb 8, 2006.

  1. Nienna
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    Nienna Senior Member

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    Help!

    I'm making white cheddar scalloped potatoes with chunks of ham cooked in for dinner. Couldn't find white cheddar. Is Monterey Jack an appropriate substitute, or should I just use mozzarella? Shattered? Mr.P? Anyone?
     
  2. GotZoom
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    GotZoom Senior Member

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    Mozz and ham is always a good combination.

    But with the potatoes...I might go with the jack...
     
  3. Nuc
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    Nuc Senior Member

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    If you don't care about the color, use yellow cheddar. Otherwise provolone is a white cheese with similar texture and salinity.
     
  4. Nienna
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    Nienna Senior Member

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    Ah. Provolone.
    Wish you had been at the grocery with me!
     
  5. Nuc
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    Nuc Senior Member

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    When I make mac and cheese or au gratin potatoes I just grate the scraps and ends of whatever cheese is laying around. Once it melts and gets browned they all taste good. It's a good way of using up slightly stale cheese.
     
  6. Nienna
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    Nienna Senior Member

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    Good idea.

    I like your sig, BTW. HAM tonight! :D
     
  7. archangel
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    archangel Guest

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    ya wanted Mr.P's or shattered's advice...so I can only give some Italian advice....prov and mozz are way to non discript in taste and the ham will over-power....so go with cheddar...does it really matter of the color? Taste vs presentation! If so ya are lost girl....what can I say!
     
  8. Nuc
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    Nuc Senior Member

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    Actually I stopped eating meat about a month ago, but when these fools go on these absurd rampages it just makes me want to munch some bacon or ham.
     
  9. Mr. P
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    Mr. P Senior Member

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    Either will work Mom..sorry I didn't see this thread until just now.
    I think between the two, I'd go with the mozzarella for a sub. .
     
  10. GotZoom
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    GotZoom Senior Member

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    I love cheese. All kinds.

    When I'm in the kitchen cooking, I'm always the first one to cut the cheese.

    :mm:
     

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