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Started By
Message
Good melting cheeses for soups?
Posted on 7/22/16 at 10:04 pm
Posted on 7/22/16 at 10:04 pm
Wanting to make a roasted cauliflower and cheese soup tomorrow and looking for some ideas on what type of cheese to use
8
Posted on 7/22/16 at 10:31 pm to Powerman
Most I've seen use cheddar or white cheddar but I think a double or triple cream would work better. Just be easy on the heat because they have a lot of butter in them. Low and slow I would think.
This post was edited on 7/22/16 at 10:33 pm
Posted on 7/22/16 at 10:40 pm to Powerman
Smoked Provolone?
Posted on 7/22/16 at 11:34 pm to Powerman
Chevre
Posted on 7/23/16 at 5:56 am to tigersfirst
Smoked or regular Gouda is good.
Posted on 7/23/16 at 9:54 am to Powerman
Fontina melts nicely.
Posted on 7/23/16 at 10:26 am to Macfly
Colbyjack
Posted on 7/23/16 at 11:09 am to Paul Allen
Munster
Posted on 7/23/16 at 11:16 am to Powerman
Fromunder
Posted on 7/23/16 at 1:36 pm to MNCscripper
Fontinella grated into soup after served is delicious!
Posted on 7/23/16 at 1:45 pm to MNCscripper
Posted on 7/24/16 at 1:44 am to Powerman
Gruyere or Parmesan topped On the bowl would be good. Not necessarily the best melting, but the flavor would go well.
This post was edited on 7/24/16 at 1:57 pm
Posted on 7/24/16 at 7:45 am to Powerman
Tilamouk White cheddar Cheese is what I like.
And as Martini says, don't let it boil.
And as Martini says, don't let it boil.
This post was edited on 7/24/16 at 7:47 am
Posted on 7/24/16 at 9:20 am to Powerman
Jarlsberg would be the best I think. Get some sautéed leeks in there as well.
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