Potato paillasson

[Eulux]

ok, need a little bit of help with a recipe...well I don't need a recipe, but a different ingredient choice.

this mainly goes out to stone, but...feel free to contribute.

the cheese I'm using is a St. Paulin...it's a cow's milk semi-firm cheese...very smooth. but I'm looking for something with a little more sharpness, but not as sharp as cheddar. it's gotta be a semi-soft or semi-hard...but...nothing too strong. basically, I think it's a little too mild, and I considered a stilton, but that's another mellow cheese, and honestly, I've never tried to cook with a stilton. I like it best either on it's own, or with a nice port...that and I'm not sure how well a blue would go with the dish...

I was thinking maybe a passendale...but...it's a little too soft....meh.

[ComfortablyNumb]

Smoked gouda works really well with that dish.

[Stone]

I never had St. Paulin but I hear ya when you say cheddar is to sharp. Mozarella is milder and creamier. It's not very hard but not too soft. The problem with mozarella is it's stringiness and chewiness.

Or, how about Camembert? It may be too soft though.

[Esophagus]

God damn I need to take up cooking. Mozzarella, Cheddar, Swiss, thats about where my list of existant cheeses would have ended.

[torcher]

maybe Muenster?

[Eulux]

smoked gouda...I'd imagine that would be along the lines of cheddar, too strong...mozzarella is a bit too chewy, it would not work with the crunchy potatoes...but I do like the idea of the camembert, though as you said it is a soft cheese....

but gouda...the more I think about it, the only gouda I've had was a smoked aged one...I've heard it's milder when it's younger...

I'll try both the camembert and a young gouda and report back in a few days...

and muenster is too soft and too strong, but it does go great with a maredsous 8....or whatever dark beer you like.

[headcase]

What a class thread, and I say that without a hint of sarcasm.

[Stone]

I was a chef in various establishments before becoming a junkie. After I finished being a junkie I went to college and as of next week will be a qualified multimedia developer.

[Eulux]

camembert tastes delicious in it, but doesn't firm up enough for my taste...gouda's taste just doesn't fit...

so I guess the moral of the story is, trust the traditional way...

and on the note of cooking accomplishments, if I remember...both stone and I have won cooking awards...