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Started By
Message
Preferred Cheese for Grits
Posted on 12/6/24 at 10:55 am
Posted on 12/6/24 at 10:55 am
Making Grits and Grillades for Christmas Eve Brunch.
What is your preferred cheese for the grits? I ordered some Anson Mills course ground white corn grits. Want to use a nice cheese.
TIA
What is your preferred cheese for the grits? I ordered some Anson Mills course ground white corn grits. Want to use a nice cheese.
TIA
13
Posted on 12/6/24 at 10:57 am to MarsellusWallace
A smoky Gouda is nice.
Posted on 12/6/24 at 11:02 am to MarsellusWallace
IYKYK
But in all seriousness, I agree that smoked cheese is nice. I also like extra sharp cheddar.
But in all seriousness, I agree that smoked cheese is nice. I also like extra sharp cheddar.
This post was edited on 12/6/24 at 11:04 am
Posted on 12/6/24 at 11:11 am to MarsellusWallace
This might sound crazy, but our family always used Velveeta for the grits when we did grillades for Christmas. That and some Parmesan and lots of butter.
Posted on 12/6/24 at 11:17 am to MarsellusWallace
Hear me out...
Pimento cheese. Add some chipotle peppers for an extra kick.
Pimento cheese. Add some chipotle peppers for an extra kick.
Posted on 12/6/24 at 11:40 am to AbitaFan08
quote:
This might sound crazy, but our family always used Velveeta for the grits when we did grillades for Christmas. That and some Parmesan and lots of butter.
Not crazy at all. One of the "most famous" southern baked grits recipes (I think it was a Paula Deen recipe) used the garlic tube cheese that I posted above. There are all kinds of articles out there on what to use to substitute, and velveeta is one of the common suggestions for the cheese (then to add either fresh garlic or garlic powder as well).
Posted on 12/6/24 at 11:46 am to hogfly
quote:
IYKYK
Damn. That just took me down a memory hole. I used to make a broccoli and cheese soup and used that cheese. Was so damn good.
Posted on 12/6/24 at 12:00 pm to Btrtigerfan
quote:
A smoky Gouda is nice.
Not really part of the grit eating world, but this sounds intriguing.
Posted on 12/6/24 at 12:20 pm to MarsellusWallace
Cheddar and Asiago if you like a cheesier flavor profile and they are easy to find. My personal favorites are Cotswold or Somerdale Cooper's Hill because it has a strong cheddar flavor with lots of green onions.
Posted on 12/6/24 at 12:33 pm to MarsellusWallace
I love finely grated mild cheddar or gouda if I have it
I also love the slice of gift wrapped cheese Waffle House slaps in theirs when you request cheese, so YMMV
I also love the slice of gift wrapped cheese Waffle House slaps in theirs when you request cheese, so YMMV
Posted on 12/6/24 at 12:57 pm to MarsellusWallace
Smoked gouda and sharp cheddar mixture.
Posted on 12/6/24 at 12:58 pm to hogfly
You could retire a very rich person in short order if you could make garlic cheese in a tube and sell it in groceries stores in the southeast.
Posted on 12/6/24 at 1:09 pm to MarsellusWallace
If you live in BR, Kalyn's Pimento from Calvin's.
Posted on 12/6/24 at 2:15 pm to MarsellusWallace
I have used Philadelphia cream cheese and some Swiss... The Swiss adds a nice subtle bite...
Posted on 12/6/24 at 2:18 pm to Athis
quote:
Philadelphia cream cheese
yes indeed.
Posted on 12/6/24 at 2:22 pm to MarsellusWallace
Hog Head
Posted on 12/6/24 at 4:30 pm to hogfly
quote:
But in all seriousness, I agree that smoked cheese is nice. I also like extra sharp cheddar.
Too bad Kraft stopped producing their Garlic Cheese.
I do have a recipe for a substitute that I use when making a Mock Oyster Dip for parties.
Posted on 12/6/24 at 4:39 pm to gumbo2176
quote:
Too bad Kraft stopped producing their Garlic Cheese.
For years, South Louisiana was basically the only place any of that sold. You'd think it would have been enough that they could have kept up that very specific distribution, but I guess no.
Posted on 12/6/24 at 4:50 pm to Y.A. Tittle
I pretty much only buy Colby-Jack, so that's what I use in grits. Family likes the flavor over Cheddar or American.
Posted on 12/6/24 at 4:51 pm to Athis
If swiss adds a "bite", then you're probably a little concerned with the level of black pepper in any given dish.
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