Cheese sauce recipes and questions

liz545

Counting_Pennies wrote: »

So I try to try a new recipe on average every month, and put it into my list of safe recipes, that I know I can roll out. The problem is when I have a problem like this I panic as I don't know what is a good substitute and what isn't.

Have a look at this: http://www.nealsyarddairy.co.uk/cheeses.html - basically, you can divide all cheeses into hard, soft and blue, and it's helpful to bear in mind the kind of milk it's made from (cow, goat etc). So if your recipe calls for a hard, cow's milk cheese like cheddar, you could substitute another hard cow's milk cheese, like Gruyere, for a similar result. If a recipe calls for cheddar and you don't have it, you could substitute:

• Red Leicester (the colour will be slightly different, but the taste & texture will be good)
• Caerphilly
• Cheshire
• Lancashire
• Edam
• Emmenthal
• Fontina
• Gruyere
• Gouda
• Monterey Jack

HTH! And trust your own tastebuds! If it tastes good to you, it is good!

triticale

Hi all, found this thread but haven't read every single post (am rushing)

Anyway, just about to start my cheese sauce for the cauli cheese i've been looking forward to all day, and I've got NO BUTTER!!! (Sacrilege!)

I see some people 'cheat' by thickening hot milk with cornflour paste, does this still taste nice or not as creamy?

I do have stork/olive spread/lard/oil etc if any of these would work in place of butter instead?

Basically I don't want to wreck my lovely cauli cheese as it's for my lunch tomorrow too!! Anyone suggest the best way with no butteR?

Thanks