However, Christa still thinks the cheese should be even more stringy. I am uncertain as to how this could be achieved without making the resulting casserole "good for one night only". With most cheeses (and especially cheddar and any of the aged cheeses we usually use for their strong flavors -- cono beemster, piave vechhio, asiago, etc) melting them without emulsifying agents (like the roux and egg in the recipe) results in protein curds, sitting in a puddle of oil. That is not tasty, IMHO. I suppose I could just go to cheeses that reheat better, like mozzarella, provolone, and maybe a young-ish fontina, emmenthal, or gruyere. That's the choice you often see made for baked ziti or lasagna. But is there some way to get a really stringy, cheesy result, without sacrificing the aged hard-cheese flavor?
Mac and cheese question...
However, Christa still thinks the cheese should be even more stringy. I am uncertain as to how this could be achieved without making the resulting casserole "good for one night only". With most cheeses (and especially cheddar and any of the aged cheeses we usually use for their strong flavors -- cono beemster, piave vechhio, asiago, etc) melting them without emulsifying agents (like the roux and egg in the recipe) results in protein curds, sitting in a puddle of oil. That is not tasty, IMHO. I suppose I could just go to cheeses that reheat better, like mozzarella, provolone, and maybe a young-ish fontina, emmenthal, or gruyere. That's the choice you often see made for baked ziti or lasagna. But is there some way to get a really stringy, cheesy result, without sacrificing the aged hard-cheese flavor?
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