What is your favorite cheese to cook with?
Gotta go with ricotta...lasagna, stuffed shells, manicotti and on top of pizza. Dessert wise, topping fresh berries with a combo of ricotta whipped with mascarpone, honey & lemon zest. Which cheese do you select for cooking?
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13 Comments:
I can't believe you asked this because I just got finished making an asparagus and gruyere strudel to take to a wine tasting party tonight. Lately, I have been so hooked on Gruyere! I used to use it in school a lot and kind of focused on the Italian cheeses but WHAM! Lately I have a gruyere jones. I made gruyere chanterelle puff pastries for T-Giving.
:D . o O (Wonder how long this will last!!)
chiff0nade at 5:18PM on 12/01/07
I was going to say it's gotta be Gruyere but then your post made me realize I do use a lot of ricotta. Still . . . Gruyere has to take the cake. My fave!
Stephanie at 8:25PM on 12/01/07
Well, to eat I love mozzarella, provolone, swiss (depending), and cottage cheese (if you consider it true cheese). To cook with though I like the italian-type cheeses--ricotta, mozzarella, parmesan, provolone. I'm not a huge cheddar eater, but if you are making some mac n' cheese or nachos, throw some on!
luswim06 at 10:25PM on 12/01/07
Locatelli. I am the locatelli spokesperson here. Pecorino Romano. I use it a lot.
JerzeeTomato at 12:35AM on 12/02/07
Parmesan (the good stuff) is my most frequently used cheese-of-choice for cooking and bread making.
kathyvegas at 1:05AM on 12/02/07
parmesan -- couldn't cook without it!
cybercita at 2:43AM on 12/02/07
For my kids I use a cheddar/jack mix a lot.
Parmesan, Asiago, Romano love them all!
SayWhat at 9:32AM on 12/02/07
It depends on what I'm making. I use a lot of Parmigiano-Reggiano for sprinkling, of course.
The other day I made gougeres. Typically, I use Gruyere for that purpose, but this time I wanted to use Gouda. Because of a mix-up in the wrappings, after the gougeres were made, I realized I had used Montgomery cheddar instead, but the gougeres turned out to be the best I've ever made, or maybe have ever eaten. A dash of cumin seeds in the batter added some extra punch.
Lippy at 10:16AM on 12/02/07
I like to cook with Gruyere (or provolone) for a melty cheese finish to many a dish. I sometimes like Parmigainao Reggiano (shaved not shredded or grated) on salads and other stuff to add a sharp taste. But mostly I prefer the creaminess of Gruyere or provolone.
smorgen at 1:45PM on 12/02/07
It might be easier to tell you which of my children I love more.
However, I'm not a big fan of ricotta. I can eat buckets of cottage cheese, so it makes no sense, I know.
PerkyMac at 5:15PM on 12/02/07
I can't pick just one! (The others would be jealous.)
Lately, I've been on a Gruyere kick, too! (Chiffonade - I have been making gruyere-chanterelle souffles for days because I have developed an addiction to them!) I also like Fontina - versatile like mozzarella but a little different.
But I think I use Parmigiano Reggiano most frequently, albeit in small quantities.
charm city cupcake at 5:28PM on 12/02/07
PARRANOOOOOOOOOOOOO!
(in real life, there is only one O at the end, but it is my favorite cheese besides sharp cheddar.)
kmnola at 12:31AM on 12/03/07
I use a lot of Cabot's sharp cheddar, mostly for cheesy mashed potatoes and homemade mac and cheese. I also use a lot of Parmigiano-Reggiano and Mozzarella.
elderberry44 at 1:00AM on 12/03/07