Cheese for baking.

[james.d]

Anyone know of a tasty cheddar for baking? I tried the Mainline twice now (for quiche Lorraine and then cheese n onion pasties) and it comes out of the oven very greasy-like.

Even upon opening the packet the cheese felt wet.

 

Would an Edam or Gouda bake better?

 

The wife will pick at cheese only so not looking for bulk. I live in BKK suburbs BTW.

 

Thanks.

[The manic]

Any Cheddar. Rdam and Gouda are not really cooking cheese. The grease you refer to is oil that is just a part of cheese.

[wgdanson]

5 minutes ago, The manic said:

Any Cheddar. Rdam and Gouda are not really cooking cheese. The grease you refer to is oil that is just a part of cheese.

Nice crumbly Lancashire........mmmmmmmmmmmmmmmm!

 

[notmyself]

5 hours ago, wgdanson said:

Nice crumbly Lancashire........mmmmmmmmmmmmmmmm!

 

 

Or Cheshire.

[The manic]

Worth a try.

[notmyself]

What they call American cheese or mozzarella would be the best bet along with a small amount of Parmesan for flavour. If you want to see if any particular cheese works then put some on a slice of bread and grill it (cheese on toast) and see how it separates.

[Nyezhov]

There is a Japanese cheese that they use for their pastries, but I have no idea what it is......maybe check the markets in Ekkamai

[james.d]

Thanks all for your suggestions.

[notmyself]

12 hours ago, james.d said:

Thanks all for your suggestions.

 

You may find this link of use...

 

What happens when cheese melts?

 

First, at about 90°F, the solid milk fat in the cheese begins to liquefy, the cheese softens, and beads of melted fat rise to the surface. As the cheese gets hotter, the bonds holding together the casein proteins (the principal proteins in cheese) break, and the cheese collapses into a thick fluid. This complete melting occurs at about 130°F for soft, high-moisture cheeses like mozzarella, around 150°F for aged, low-moisture cheeses like Cheddar and Swiss, and 180°F for hard, dry grating cheeses like Parmigiano-Reggiano.

 

https://www.finecooking.com/article/the-science-of-melting-cheese

[Pepper9187]

You need "Gruyere / Emmental" or "Comte" cheese.

 

Gruyere & Emmental are pretty similar while comte will taste stronger (more salty / fruity).

 

You can find some at Foodland, i think it costs like 100 THB / 200GR for the "Emmental" and 200THB / 200 GR for the "Comte"

You'll also find them in some "Super big C".

 

Forget the cheddar, where it comes to cheese you can only trust the French, Italian or Swiss, don't you ever pronounce the word cheddar / edam / goudda while talking about cheese !! ???? 

 

Few links for example :

https://www.bigc.co.th/fresh/3222471139004.html

https://www.bigc.co.th/fresh/3184030003617.html

https://www.bigc.co.th/fresh/3228021040134.html

https://www.bigc.co.th/fresh/3412290023800.html

https://www.bigc.co.th/fresh/casino-comte-cheese-250-g.html

https://www.bigc.co.th/fresh/casino-french-gruyere-cheese-250-g.html