[Sca-cooks] Savoury Tosted Cheese Goo

[Phil Troy / G. Tacitus Adamantius]

Also sprach 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

Isn't neufchatel kind of low-fat for this? Or is there a major 
difference between actual neufchatel and the neufchatel they sell as 
a low-fat cream cheese alternative? I STR that neufchatel melts well, 
but is slightly granular, compared to cream cheese.

Adamantius

>-------------- 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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