594983 Tue Feb 10 09:10:30 -0800 2009 8 31 Home Cooking 0 4403890 There's a recipe on Chow for black pepper, manchego gougeres which sounds really appealing. But I have too many cheeses in my fridge right now and don't want to buy manchego right away. What could I substitute? I have pecorino and parm, the only two hard ones. Also Jarlsberg and cheddar, goat, Italian cheese blend (for alkapal's easy pizza). What would you suggest? Thanks. Tue Feb 10 09:10:30 -0800 2009 131001 c oliver 1 4403938 Of what you have maybe the parmesan. But the manchego would be better. I was thinking about trying that recipe with Mahon. Tue Feb 10 09:23:02 -0800 2009 4403890 11273 JonParker 1 4403981 I'd go with the parm but throw in a little of the italian blend or gruyere since parm is drier than manchego. Or change the flavor completely by doing cheddar and add a little roasted garlic and lemon zest. W/ cheese and choux you're bound to end up w/ something delicious. Tue Feb 10 09:32:58 -0800 2009 4403890 136906 lucygoosey 1 4404486 What kind of pecorino? Pecorino and manchego are sheep. If it's P. Romano, is probably quite a bit saltier and stronger tasting. I honestly don't mind strong cheese, though. If it's a younger pecorino, I think maybe Tuscan, then should be close. Tue Feb 10 11:36:04 -0800 2009 4403890 74905 jaykayen 2 4404577 It IS P. Romano. I also like stronger and thought perhaps to reduce the salt some? Tue Feb 10 11:57:44 -0800 2009 4404486 131001 c oliver 1 4404518 Gougeres are traditionally made with gruyere, so I'd be inclined towards the Jarlsberg, with maybe a little parmesan or pecorino to bump up the flavor a bit. The cheddar would be fine too. I think straight parm/pec would be too dry, the goat (I assume you mean a typical chevre) would be too moist, and the cheese blend might be a little bland. Tue Feb 10 11:42:32 -0800 2009 4403890 19542 Karen_Schaffer 2 4404580 Good idea to mix J with p or p. Tue Feb 10 11:58:28 -0800 2009 4404518 131001 c oliver 1 4404804 For a great reference for what foods can be substituted for each other check out the Cook's Thesaurus which is found at http://foodsubs.com/ It is really comprehensive and I use it all the time. For Manchego they recommend subbing pecorino romano. Tue Feb 10 13:03:30 -0800 2009 4403890 28451 trouttr 2 4404846 Thanks SO much for that link. It will help in many instances, I'm sure. Tue Feb 10 13:18:25 -0800 2009 4404804 131001 c oliver