[Sca-cooks] Savoury Tosted Cheese Goo

[ekoogler1 at comcast.net]

We usually use a combo of Brie and cream cheese.  Not sure what Cariadoc uses.  Fontina might work, but you would probably want something like cream cheese...maybe a neufchatel...to go with it.

Kiri
-------------- Original message -------------- 

> I'm working on my entry in a Savoury Tosted Cheese Goo competition. (NO 
> PEEKING, Stefan!). 
> 
> I am trying to find a "different" combination of cheeses. I have the basics 
> of what I want to do and it tastes good, but the consistency is a bit off. 
> 
> I tried using Queso Fresco and Neuchatel I got at the local farmers market 
> for the cheeses and I think the Queso Fresco is what gave it the grainy 
> texture. It tastes yummy but the texture is a bit grainy. My reasoning for 
> the Queso Fresco is because I thought it would be closer to period cheeses 
> than anything I can buy in the grocery store. It is very fresh and has no 
> preservatives. If you don't know Queso Fresco, it is a bit crumbly and melts 
> well. It has a very mild flavor. I guess we can't really know for sure how 
> it was in period, but the cheese goos I've had in the past were more creamy. 
> 
> The challenge is to come up with a new perspective of Digbie's recipe. 
> "Anyone using Cariadoc's redaction will be smeared with their own cheese 
> goo." (Unless you are Cariadoc, of course.) I'm really new at redacting 
> recipes and purposely did not go look at Cariadoc's recipe before starting 
> this. I'll post my recipe afterward for comments and feedback...for now I 
> don't want to give away any secrets ~grin~. 
> 
> So any alternate cheese suggestions? I was thinking maybe fontina? Or 
> gruyere? 
> 
> Thanks! 
> Ysabeau 
> (you can uncover your eyes now, Stefan) 
> 
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