UK stringy cheese?

[jeral Profile]

Is there a UK one, aside from recently reared buffalo and their mozarella?

Is stringy cheese if melted even "a good thing" since it turns to chewing gum once going cold so have to be blinking quick to eat it whilst still hot? It struck me that French onion soup gets it right when baked in individual oven pots, so super-hot, that keep the cheese gooey (ditto for fondues).

By the way, how are you supposed to eat with a spoon those big floating baguette croutons that are about five-bite mouthfuls? I never figured that out when bistro food first appeared and still haven't Ta.

[Alexandria Profile]

According to articles I have read and past experiences, the best cheeses for melting are:

U.K. Cheeses:
English Cheddar

Italian Cheeses:
Provolone (melts wonderful without strings )
Fontina
Asiago
Taleggio

Swiss Cheeses:
Raclette
Gruyere



Dutch Cheeses:
Gouda

[Wic Profile]

Actually, in my experience, Lancashire just beats Cheddar for cooking. It melts well and doesn’t go greasy. Cheddar is just more ubiquitous.

I cant think of any we have that go stringy, either. And, true, Jeral, endless 'knitting' with great skeins of cheese is an entertaining pastime, but when it comes down to it, it tastes of nothing very much!

[Pepper Pig Profile]

I can only think of the stuff that Jody Scheckter does down at Laverstocke Park Farm. That’s organic buffalo mozzarella but I wouldn’t mind betting that somewhere in the UK there are independent cheese makers who’ve come up with something stringy.

This burrata from Wiltshire looks promising.

http://boroughmarket.org.uk/articles/bl ... rs-burrata

[mark111757 Profile]

I love the stringy/chew factor in a nice melted cheese. Fresh mozz is great. Had an omelette last week with swiss cheese in it. Lot of chew...outstanding!!! Also a good mouth feel.

[cherrytree Profile]

Definitely Lancashire for melting.

[Stokey Sue Profile]

My locL lovely cheese makers (Keith on the left, and Phil) must do one

My guess is it’s St Bruce but I’d need to check


https://wildescheese.co.uk/

[Gillthepainter Profile Website]

The stuff on cheezzzy chips in pubs seems stringy.
I should think it's cheddar. If I go out with family, they always order them - which drives me potty as I think it's a horrible thing to do to a chip myself.

For cheese on toast, I like red leicester. With brown sauce.
But I don't think there's string value there.

[Stokey Sue Profile]

When I need the stringy texture I sometimes use the grated mozzarella that you buy in supermarkets
It has a very mild flavour but a good elastic texture when melted, just don’t drop blobs on a parquet floor

It can be frozen and used from frozen

[Joanbunting Profile]

For me it has to be Swiss Gruyere for "continental"dishes like fondue or Onion soup gratinee but for Brit dishes Cheddar, red leicester ot double Gloucester. For mac n'cheese just about anything that needs using up, including blue same for cheese pudding. Souffle, like we had on Saturday a mixture od gruyere and parmesan though cheddar sometime sneaks in there

[Stokey Sue Profile]

I’ve said this before but...

When I first started serious cooking I couldn’t afford real gruyere so I used aged kosher Gouda

Not exactly the same but also nutty and just the right texture when cooked

Most supermarkets sell non-kosher aged Gouda such as Old Amsterdam at a relatively affordable price

[jeral Profile]

Thanks all for comments and suggestions. Some ideas new to me that I'll try out.

Those Wildescheese.co.uk cheeses look and sound tempting...