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making a pasta gratin w. veggies. Recipe calls for 1/3 cup of cheddar. I only have swiss, motz, and parm. What do I use instead?

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beyondcelery added over 3 years ago

I'd go for a mix of Swiss and Parmesan. Mozzarella in that sort of dish tends to be annoyingly stringy and make it hard to eat. Swiss cheese in pasta is delicious.

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hardlikearmour is a trusted home cook.

added over 3 years ago

I was going to say the same thing as Syronai! Swiss and cheddar are relatively similar in texture and a little tangy, and the parmesan will add a nice nuttiness. Mozzarella is too mild and too soft and stretchy.

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campagnes added over 3 years ago

agreed with the other two! love it when a plan comes together, or three heads are better than one, or some such nonsense. :)

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JessieLK added over 3 years ago

Thank you!

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