will manchego cheese work in this recipe??
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Anonymous
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recipe calls for a "semi hard" cheese but all I have is manchego. Do you think it'll work? Don't want to go to the store....
http://www.nytimes.com/2006/10/04/dining/043mrex.html |
Anonymous
| I think Manchego is too hard - that sounds like they want something that will melt like Fontina or Guyere. I think you could sub it for the Parmesan though. |
Anonymous
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No - it doesn't melt well enough.
If you are making a trip to the store, might I recommend Taleggio? My new favorite cheese to cook with - it melts beautifully like a young cheese, and has a lot of flavor, like a mature one. |
Anonymous
| agree with PPs that it wont work well. Not sure the flavor would be right either. |