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Reload this Page Food and Drink SB food dilemma...which cheese?
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View Poll Results: Which cheese would be most appropriate?...
Queso Blanco 26 70.27%
Melted Velveeta 4 10.81%
Shredded Mozzarella 3 8.11%
A colby mix 4 10.81%
Asiago + seasoning 0 0%
Gaz would tell you to watch the D line play and slap you if you didn't... 2 5.41%
Multiple Choice Poll. Voters: 37. You may not vote on this poll

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Old 02-01-2014, 10:38 AM  
Rausch Rausch is offline
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SB food dilemma...which cheese?
So we plan to serve 3PO dogs (three pork option: for us it's bacon, hot dog, pulled pork) and need to find a "melty" yet appropriate cheese to serve with the dog. It doesn't have to be super runny like dip and also don't want cheese whiz.

Plan is dog on bun, melty cheese X, pulled pork, then your choice of toppings.

I'll need to buy this by 10 pm tonight for tomorrow...
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Old 02-01-2014, 03:35 PM   #16
AustinChief AustinChief is offline
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I'd go with a smoked swiss or gruyere or even a smoked provolone.
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Old 02-01-2014, 03:36 PM   #17
htismaqe htismaqe is offline
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I'd go with a smoked swiss or gruyere or even a smoked provolone.
Provolone isn't as bad but swiss is definitely not "melty" in the sense he's wanting...
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Old 02-01-2014, 03:43 PM   #18
AustinChief AustinChief is offline
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Originally Posted by htismaqe View Post
Provolone isn't as bad but swiss is definitely not "melty" in the sense he's wanting...
Shredded swiss will melt the same as Colby (and much better than asiago) but if you want a more spoonable melted swiss(or gruyere), just add a bit of white wine and flour to stabilize it.
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Old 02-01-2014, 03:44 PM   #19
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Old 02-01-2014, 03:50 PM   #20
htismaqe htismaqe is offline
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Quote:
Originally Posted by AustinChief View Post
Shredded swiss will melt the same as Colby (and much better than asiago) but if you want a more spoonable melted swiss(or gruyere), just add a bit of white wine and flour to stabilize it.
Or just use Queso.
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Old 02-01-2014, 03:59 PM   #21
Easy 6 Easy 6 is offline
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I voted queso blanco, it has a mild flavor that goes with just about anything and is very melty.
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Old 02-01-2014, 04:54 PM   #22
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Old 02-01-2014, 05:13 PM   #23
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Peter cheese.
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Old 02-01-2014, 05:17 PM   #24
scho63 scho63 is offline
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Asiago is probably too salty

Velveeta is only for kids and trailer trash

Queso Blanco is OK

My write in candidate would be something like shredded gruyere or emmental or raclette. They all melt nice without overpowering flavors or salt
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Old 02-01-2014, 05:26 PM   #25
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Quote:
Originally Posted by scho63 View Post
Asiago is probably too salty

Velveeta is only for kids and trailer trash

Queso Blanco is OK

My write in candidate would be something like shredded gruyere or emmental or raclette. They all melt nice without overpowering flavors or salt
The more I think about it, the more I think you and Austin are right about Gruyère.

Then again, this is for Rausch. Pretty sure French cheese is a non-starter.
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Old 02-01-2014, 05:45 PM   #26
Buehler445 Buehler445 is offline
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I'd go with shredded pepperjack.
I was going to say slicked pepperjack.

Pepperjack owns.

Go with Pepperjack.
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Old 02-01-2014, 05:48 PM   #27
Buehler445 Buehler445 is offline
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Quote:
Originally Posted by htismaqe View Post
The more I think about it, the more I think you and Austin are right about Gruyère.

Then again, this is for Rausch. Pretty sure French cheese is a non-starter.
He could view it as a prompt surrender to his mandible.
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Old 02-01-2014, 05:48 PM   #28
htismaqe htismaqe is offline
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Originally Posted by Buehler445 View Post
I was going to say slicked pepperjack.

Pepperjack owns.

Go with Pepperjack.
The problem is that pepperjack dramatically alters the flavor profile. It wouldn't be any different than putting peppers on separately...
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Old 02-01-2014, 06:04 PM   #29
Buehler445 Buehler445 is offline
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Originally Posted by htismaqe View Post
The problem is that pepperjack dramatically alters the flavor profile. It wouldn't be any different than putting peppers on separately...
I think it'd fit, depending on how the pulled pork is seasoned.
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Old 02-01-2014, 06:30 PM   #30
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Originally Posted by htismaqe View Post
The more I think about it, the more I think you and Austin are right about Gruyère.

Then again, this is for Rausch. Pretty sure French cheese is a non-starter.
True on the French part, though technically it's just the French speaking part of Switzerland... but if he wanted to go full GERMAN there is actually a GREAT choice here but it's hard to find. Rauchkäse (or Bruder Basil) mild semi-soft smoked cheese that melts easily. If he can find it, it really is a perfect fit... but good luck finding it.
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