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Cauliflower Cheese and other gratins etc

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.



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Re: Cauliflower Cheese and other gratins etc

Cantal Entre Deux or Cantal Vieux if you like it tart.
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Re: Cauliflower Cheese and other gratins etc

I used to buy cantal vieux too. It's similar to a strong cheddar.
Carrefour sold cheddar as well, which I sometimes bought.
btw Idun, I was re-reading the veg. section of E. David's French Provincial Cooking and found a strange recipe for Pommes de Terre Dauphine.
A mixture of boiled and sieved potatoes and a thick bechamel sauce with added egg and some cheese. Then you deepfry spoonfuls of the mixture. It sounds delicious, but a lot of faffing about.
She does say though that this is completely different from Gratin Dauphinois, which you make.
Recipe on page 212 in her book.

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Re: Cauliflower Cheese and other gratins etc

Now that is strange, pommes dauphine are usually seived mash, mixed into a choux pastry and then made into balls and deeply fried. Cannot imagine how bechamel would retain it's shape etc and not just melt away, but I have never tried it.

I have made them with a prawn in the middle of them and they were quite disappointing. A friend suggested cheese, but I rather like them as is to be honest, and very popular dish in the dauphineBig Smile [:D]

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Re: Cauliflower Cheese and other gratins etc

I never tried cantal as a cooking cheese, although I am partial to it, just to eat. No idea why I didn't, never thought of it, I suppose.

I can imagine it would have worked well. Interesting.



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Re: Cauliflower Cheese and other gratins etc

Idun wrote :
I never tried cantal as a cooking cheese, although I am partial to it, just to eat. No idea why I didn't, never thought of it, I suppose.
I can imagine it would have worked well. Interesting.

We've used Cantal entre deux for cooking and eating since we arrived .. it's definitely not cheddar but it works very well, albeit with a more delicate flavour than cheddar
Computing - it's another world
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Re: Cauliflower Cheese and other gratins etc

You might also consider Saler, similar to Cantal.
JFB

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Re: Cauliflower Cheese and other gratins etc

Idun - Yes choux mix is a better description than bechamel.
As for cheddar here in the UK, it seems much more bland than I remember it. I've had a piece of Edam in the fridge for a while, well overdate, and it's very good now!

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