quick question for you cooky types

[cakeinoz]

... with extra credit for those of you from the UK.

I've posted about this awesome recipe before. On my first attempt I did very well with it (which leads me to assume it's a simple recipe, and not that I have the omgmagic touch.) I did use cheddar, just the regular stuff you get at the store

Comments

[princess_design]

Not in the UK, but here are my thoughts:
1. I do not cook things I do not eat. Apparently, I make a killer salmon. But, I hate salmon and have never made it again. My thoughts on this are, if it tastes like ass, how will I know if I always think it tastes like ass?

2. While I have had bleu cheese gougeres (basically what these are) and there is even a link below the recipe for sage and gorgonzola (not as strong as stilton imo, but still pretty strong), I would look into how bleu ones are made, as I would think you would use a little less to counteract the pungency...or add something, a la the gorgonzola ones.

3. Go to a local cheese shop/farmer's market with a cheese stand (if there are any). Ask for tastes and ask them to compare what they show you to cheddar.

Good luck!!

[cakeinoz]

I've been checking for local cheese producers, and found one which supplies some to a local organic butcher. I'm going to check them out first (our organic market is only once a month here... tho we do have a regular mix of farmer's market/ crap market a couple of times a week.) I'm especially interested in some of the aged Red Leicester, but we'll see if I can get that locally or if I have to travel.

yeah, I've ruled out Stilton in my mind. I do prefer to cook things I like, which I think makes even more sense if I've entering it in a competition. Cookieman loves most of my stuff, even when it's not great, so I'd rather just go ahead and continue to be my harshest critic. :)

[susanelizabeth]

I'm probably not much help because I think red Leicester or Stilton would be perfect for these cheese puffs. What about a white Stilton? would the flavour be too mild with that?

I think princess design had the best idea of visiting your local farmers markets and shops and tasting some other locally produced cheeses.

[cakeinoz]

I've just read about some aged red Leicester so if I can find some of that, it might be perfect. I've responded to the princess above about what I've been reading. :D

I'm also a wimp about tasting cheeses... if I tasted a few cheeses and didn't like them, I'm afraid I'd still feel like I should buy something. Especially if the person standing there is the one who produced them. heh.

WOW

[cookie_b]

I baked your rolls for our block party yesterday, and everybody raved about them...this is definitely a keeper and getting pasted in the cookbook with the title, "Cake Lady Cheddar Delights"!

Re: WOW

[cakeinoz]

hey cookie, so sorry it's taken me so long to reply here. I've really been lax about updating LJ. Anyway, I was really excited to see that you tried them out, to such success! The recipe is just so easy, yet the end product looks (and tastes) so impressive. Thanks for letting me know about your experience! :D