Serious Eats: Talk
Cheap(er) cheese options
So we're cutting the food spending (sob!). Of course this comes at a time when all the wonderful cheese and *name your food* recipes come out for fall. Right now I splurge occasionally on the nice cheeses but in the future it's going to be standard stuff like grocery store cheddar and limited amounts of parmesan to grate over pasta. We don't eat a lot of cheese anyway but when there's the prospect of having little to none, it makes me sad. What ways have you found to make cheese stretch in a recipe? Can you use some of a cheaper cheese and round it out with a hint of more expensive cheese? Or have you used other things (dairy or other ingredients) to round out flavor?