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Nov 16, 2010 08:02 AM

Semi-Soft Cheese Recommendation Needed

I'm making croissant sandwiches tonight with shaved, smoked ham, Dijon mustard, butter, romaine lettuce and minced chives, and I need the ideal semisoft cheese to go with them.

Any suggestions?

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  1. I like a nice Fontina... but what immediately came to mind was Harvarti, Muenster,
    Smoked Scamorza, Taleggio and Montery Jack.

    6 Replies
    1. re: Gio

      Fontina is definitely the way to go for these sandwiches!

      1. re: Euonymous

        Fontina and Havarti are both sounding nice.

        1. re: Perilagu Khan

          Yup - then skip the romaine, saving it for a salad on the side, and grill those puppies so the croissant gets toasted and the cheese gets melty.

        2. re: Euonymous

          agree! So, PK, what did you go with?

          1. re: mariacarmen

            I'm walking with havarti. But I've put this off until tomorrow night. I will also take the advice of eschewing the romaine.

            1. re: Perilagu Khan

              If you can find it, there's a great Portuguese-style cheese called Bom Petisco, made in Rhode Island. I'm not sure it's distributed outside New England, though.

              And it's odd - every time our local market gets a batch, they vary in texture from almost spreadably soft to hard as cheddar - and all in the same date batch! The softer ones are delicious and creamy, while the harder ones are just boring, kind of like monterey jack. So be sure to give them a squeeze and pick the softest.

      2. Try Brie or Camembert. Their sweetness when grilled & melted is perfect with you ham & chives.
        As suggested save the Romain for another use.

        2 Replies
        1. re: Yank

          The "recipe" actually suggested Brie or Camembert, but those are a no-go with the wifey. Hence, I'm plumbing the depths of the soft cheese world in search of untold revelatory treasures.

          1. re: Perilagu Khan

            I am probably too late but my go-to semisoft cheese is a fresh (unaged) Pecorino. Sometimes those get a little high or sharp, which is not to my taste, but if you get one that isn't it is just glorious.