Sous vide melting cheese slices

Has anyone tried this recipe with a really hard cheddar, like Cougar Gold? And if so, could you recommend any ingredient adjustments versus the sharp cheddar recipe?

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Comments

brian_martin2001

Sharp cheeses are sharp because they are aged longer than milder cheeses. When a cheese like cheddar ages, it also, typically, gets harder. I have no experience with cougar gold, however, the website says it's only aged 1 year. I've tried this recipe with cheeses aged significantly longer than that with no ill effects. You don't need to make any adjustments, unless you want to tailor the results to suit your specific wants.

fisher23

I would suspect it would take a bit more liquid, Cougar Gold is much dryer than most commercial sharp cheese. I would suggest making a very small amount to test. Cougar Gold is too good to waste. At worst you will have some awesome cheese sauce. You must be in the Inland Northwest, Spokane?

Martin_McIntyre_63069

Actually I live in the greater Seattle area. My father grew up in Colfax and is an avid Cougar fan, and he turned me on to it. I tried some aged over 10 years, and it was pretty intense! I may just take the risk; at a minimum I would make some awesome mac and cheese!

fisher23

Please let me know, it's going to be awesome.

Jeremy_131558

Hey neighbor. I've used an extremely dry and sharp white cheddar for a similar mac n cheese recipe without any adjustment for viscosity. Granted, there's a little more leeway with Mac n cheese... I would assume there's not much to fiddle with. The nice thing about the citrate is that it allows you to be flexible.

Good luck!