[Sca-cooks] Soupe Crottee (Vivendier) - any experience?

[Raphaella DiContini]

I would humbly suggest trying fontina, as it's fairly fatty and tends to melt well. It has a good flavor, but isn't overpowering.

In joyous service, 
Raffaella 

> Well, I'm not terribly conversant with the ways of cheese
> cookery, so I'm going from my experience with bread
> porridge. When i say 'long', I mean in terms of a few
> minutes. The recipe says nothing about stirring, but I
> assume that that will be required to keep the cheese from
> sticking and burning. 
> 
> Scully writes of speculation that 'crottee' is derived from
> the lumpy or curdled appearance of the dish, so I don't
> expect a smooth soup. I'm also a bit surprised that it uses
> water rather than broth. 
> 
> What kind of cheese would you think would work? I'm
> starting out with the cheap stuff until I get my technique
> down, but I'm thinking a more intense flavour would be good.
> The recipe says 'fat' cheese.
> 
> Cheers
> 
> Giano