[Sca-cooks] Re: question on cheeses/cheese dishes

[Sue Clemenger]

What about using a soft (fresh) cheese, say, one made with vegetable 
rennet or lemon juice? If you wanted a richness, you could use a higher 
cream/milk ratio.  The flavor would be different, of course, and you'd 
have to fiddle some with the liquids in the recipes, but it might make a 
pretty good substitute....
--maire

lilinah at earthlink.net wrote:

> Sarah wrote:
> 
>> In dishes such as Tart de Bry (on the godecookery.com
>> site), would it still "work" if I used a different
>> type of cheese to Brie?
>>
>> The reason I ask is that I am severely allergic to
>> mould, so cheeses like Brie, Cam'bert, Blue Vein, etc
>> are off limits to me, but I really want to try out
>> this particular dish..
> 
> 
> Well, Camembert is similar and would be the best substitute for Brie i 
> can think of. But you're allergic to it.
> 
> There are a number of other high fat soft runny cheeses (i am forgetting 
> their names, but i'm sure other folks on the list will supply them - i 
> think one yummy one is Explorateur, but i could be mis-remembering), 
> however i would imagine you'd be allergic to them too.
> 
> Other cheeses, like Jack or Cheddar, or harder cheeses like Parmesan or 
> Romano, would make an extraordinarily different dish bearing little or 
> no resemblance to the original.
> 
> Anahita
>