Stamets@lemmy.dbzer0.com to People Twitter@sh.itjust.works · 13 days agoSolitary, in factlemmy.dbzer0.comimagemessage-square56linkfedilinkarrow-up1556
arrow-up1556imageSolitary, in factlemmy.dbzer0.comStamets@lemmy.dbzer0.com to People Twitter@sh.itjust.works · 13 days agomessage-square56linkfedilink
minus-squareAngryCommieKender@lemmy.worldlinkfedilinkarrow-up3·edit-213 days agoI personally use 1.5 lbs ofCuba NY Extra Sharp White Cheddar, 1 lb of mozzarella, 1 lb of Gruyere, and .5 lbs of smoked Gouda. Swap the Gouda for a nice buttery Parmesan if you have $$$ You could also swap the gruyere out for Monterey Jack, or Pepper Jack. But the cheese in blocks and shred in a food processor. It’s cheaper that way.
I personally use 1.5 lbs ofCuba NY Extra Sharp White Cheddar, 1 lb of mozzarella, 1 lb of Gruyere, and .5 lbs of smoked Gouda.
Swap the Gouda for a nice buttery Parmesan if you have $$$
You could also swap the gruyere out for Monterey Jack, or Pepper Jack.
But the cheese in blocks and shred in a food processor. It’s cheaper that way.