I have a tried-and-true Broccoli Souffle recipe that calls for cheddar cheese.
Broccoli + Cheddar = Yummy.
There is a little footnote on the recipe that says you can substitute spinach in place of the broccoli, but I’ve never tried it. This year, however, I was thinking I would try the spinach instead for a change of pace.
But I’m not sure I want to use cheddar. I’m not sure I like the idea of spinach and cheddar together.
What would you recommend?
Mozzarella? Provalone? Parmesan?
Swiss is good with spinach.
Monteray Jack sound about right. It’s not as stringy as Mozz and provalone and parmesean might be a little too overwhelming.
Mmmmmm Spinach souffle. I make this all the time.
I’d go for a nice Gruyere or Parmesan. It has a nice nutty flavor that works well with spinach.
Gruyere, fresh Pecorino or Gorgonzola.
I would recommend a Swiss Raclette. It has the nut-like flavor of Ementhaller without the strong rennet tang. A Danish Tybo or Norwegian Ridder would be great but they are very difficult to find.
You may wish to consider bolstering your gratinee with some croutons or new potatoes. The spinach will tend to deflate rather dramatically. You could create a colorful terrine with a layer of potatoes, corn and then the spinach all crowned with the cheese. A topping of snipped garlic chives or fresh herbs would add a little zest to the mix. I would also advise steaming the spinach separately ahead of time and so allow it to lose the bright green chlorophyl that will otherwise dye the entire dish like a Saint Patrick’s Day affair.
Damn! I hadn’t even thought of Swiss or Monteray. Both of those would also be good.
I’m leaning toward the parmesan.
Hmmm, I’m doubling the recipe. Maybe I’ll just do two separate batches and try two different cheeses.
Zenster, your idea sounds good, but this is for Turkey Day, and we’re already having mashed potatoes and corn pudding, so mixing all three would be overkill.
Thanks for your answers!