quick question

[cupcake517]

 I am not a huge fan of blue cheese at all. In better homes and  garden they have a recipe for pappardelle with Butternut Squash and Blue Cheese. The recipe contains onions,paprika, marsala,pine nuts, and sage. I want to find a replacement cheese for the blue cheese that will work well with these flavors. Any ideas what would go well?

Comments

[bleuberi21]

Parmesan, or a really good mozzerella would probably be good.

[cupcake517]

Parmesan would add the saltiness needed

[pearlbeachlady]

I think a goat cheese might work nicely with those flavors. Sounds like a delicious dish! I have a butternut squash in my pantry and you may have just inspired me... :)

[cupcake517]

I was thinking Goat cheese as well.. But i wanted to see about any other cheeses. I wonder if gouda cheese would work as well.

[pearlbeachlady]

Gouda might work, but in my experience gouda takes a bit more heat to melt than a blue cheese or a goat cheese would. Depends on the recipe, I guess.

[annamaryse]

agree on goat cheese

[rowangolightly]

cupcake517's comment about gouda reminded me of a cheese I've bought a couple times that I bet would be good in this recipe.

It's Kerrygold Blarney Castle cheese, 100% natural and imported from Ireland. I bought some to take to a faire where I was playing Grace O'Malley so having an Irish cheese seemed fitting.

It's *really* good, creamy and smooth, and has a slightly stronger taste than American gouda but nothing like a blue cheese.

And since I bought a butternut squash yesterday, think I might try this!

[cupcake517]

id have to find a specialty shop for that kind of cheese, but i am defiantly want to try it.

the full recipe should be online. if not i can send it to you. Just take a while to type it.

[rowangolightly]

I got it at my local Price Chopper over by their deli/meat counter and it was even on sale! Some of the other non-imported cheeses were $6 & $7 per pound and this was something like $4.50 for 7 oz.

[rowangolightly]

Yes please...I'm having trouble finding it. BH&G's recipe site is TOO helpful and I'm getting distracted.

[kayre]

If you like cheddar I'd go with that.

[annamaryse]

When replacing cheeses, you have to take into account that very different cheeses will affect recipe differently. Blue cheese is crumbly/creamy and when it melts, it doesn't become stringy or chewy... which mozza or cheddar will. This is probably why several of us suggested goat cheese. A mild hoop cheese would also work.

The saltiness factor is another issue, agree with above, but not sure that parmesan can sub for blue cheese successfully. Good luck!