Quote:
Originally Posted by fuzebox
There's no problem with the cheese proteins cooking by throwing it in boiling liquid? Every time I've cooked with cheese the number one rule was to heat it slow or it'll go rubbery...
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Yes, that is normally the case as I found out with Gruyere just a few days ago because I couldn't find any blue cheese in my fridge....I did the exact same thing and I ended up with a lump of rubbery cheese on the bottom with water on the top....It doesn't do the same thing with blue cheese....The wine just cooks down and you'll know when the water has evaporated out of the cheese....
Me and my daughter finished it off hours ago....So I'm about to triple the recipe tomorrow....
I would bet that one MIGHT be able to pull this off off with a nice gouda....Any cheese that is naturally chalky, powdery, or grainy might work.