quick question for you cooky types
... 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.
With this baking competition coming up, I'm considering doing them as a simple entry for the savoury section. They are scoring on use of local and/or organic ingredients though, so I'm considering my local cheese options. The best I can come up with are Red Leicester (a mild cheese with a texture similar to cheddar) and Stilton (a soft blue cheese, essentially.) I'm not a fan of Stilton but it would be a very Local option.
My question is: would a blue cheese be really overwhelming in this sort of recipe? And/or, would a soft cheese like that even be something you could replace a cheddar with? Yes, I could just whip up a batch and see how they are, but to be honest, neither of us would want to be stuck with a pile of Stilton puffs.
The bonus round for UK folks: any other cheeses you would recommend?
Rules are here if you're so inclined to look at them.
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.
With this baking competition coming up, I'm considering doing them as a simple entry for the savoury section. They are scoring on use of local and/or organic ingredients though, so I'm considering my local cheese options. The best I can come up with are Red Leicester (a mild cheese with a texture similar to cheddar) and Stilton (a soft blue cheese, essentially.) I'm not a fan of Stilton but it would be a very Local option.
My question is: would a blue cheese be really overwhelming in this sort of recipe? And/or, would a soft cheese like that even be something you could replace a cheddar with? Yes, I could just whip up a batch and see how they are, but to be honest, neither of us would want to be stuck with a pile of Stilton puffs.
The bonus round for UK folks: any other cheeses you would recommend?
Rules are here if you're so inclined to look at them.