Wondering which cheese others use in cauliflower cheese when they live in France. I realise that cheddar can be quite easily available, but if it is not, what would you use??
I remember once and only once trying emmantael and it was sickly and not to our taste at all. So I started using gouda or edam instead which we were happy with. Although, I do find that cheddar seems to thicken the sauce a lot more than the dutch cheese, so have to adjust my ingredients to cope with that.
In fact, I tend to use, cheddar or dutch cheeses in many of my french gratins with vegetables, like cabbage gratin or courgette gratin.
Emmantael is essential for croque monsieur and some crepes, like egg and cheese filling or cheese and ham. Just 'makes' them.
Also, I always use plain flour in my bechamel, and a good friend in England always makes it with cornflour, and I have no idea why, feels a bit more gloopy to me, but there you go, we all have different tastes........... like those who love yorkshire puds with thick and what I call stodgy bottoms, even when the sides are well risen, light and fluffy. I only eat the sides, never the bottom, but I see friends who eat it with relish.
Might explain why every cafloutis I have tried has never been more than one mouthful, which I have been pleased to swallow, although I do love a good far breton.