What cheese is similar in taste to sharp cheddar cheese?
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jenniator
Posts: 475 Member
I've been wanting to make home made macaroni and cheese for a while now, but it's not really possible since I moved to the Netherlands. Here in the Netherlands, there isn't really cheddar cheese available. When I have found cheddar cheese, they are in very small blocks and very expensive. So I was wondering if anyone knows of a cheese similar to sharp cheddar. I heard aged gouda is similar and rich like sharp cheddar, but I can't really find any confirmation on this. I heard that Parmiggiano, Edam, Gruyère, and Emmenthal are also good options, but that aged gouda is the most similar. Please let me know your opinions and suggestions. ![:) :)](https://community.myfitnesspal.com/en/resources/emoji/smile.png)
Also does anyone know approximately how many grams would be in one cup of shredded cheese?
![:) :)](https://community.myfitnesspal.com/en/resources/emoji/smile.png)
Also does anyone know approximately how many grams would be in one cup of shredded cheese?
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Replies
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You could use almost any cheese, or a combination of several. Personal preference on what you like. Gruyere is a very nice cheese that melts well. Maybe they will let you try the cheeses at the shop. A lot of places here do. One of my highlights when I go to Wisconsin is trying different cheeses. They have an abundance of cheese shops all over the state there. Have fun!0
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snowflake930 wrote: »You could use almost any cheese, or a combination of several. Personal preference on what you like. Gruyere is a very nice cheese that melts well. Maybe they will let you try the cheeses at the shop. A lot of places here do. One of my highlights when I go to Wisconsin is trying different cheeses. They have an abundance of cheese shops all over the state there. Have fun!
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I think you would need a scale for the grams/cup. it just all depends on high tightly you pack the shreddings in on top of each other. I got a little $15 kitchen scale at walmart about a year ago, and it's still going strong.0
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I think you would need a scale for the grams/cup. it just all depends on high tightly you pack the shreddings in on top of each other. I got a little $15 kitchen scale at walmart about a year ago, and it's still going strong.
Ha, for a second I thought you responded to the wrong thread, and then I saw the second question. The mexican blend shreds I used the other night were a serving of 1/4 cup (28g). So my guess would be around 112g.0 -
mmm cheese.0
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Thank you guys
I really love sharp cheddar macaroni and cheese. That's why I was trying to find something similar. I've actually never really tried the other cheese I listed, so I'm not sure if I like them or what they taste like.
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How about Colby? For sharp taste, I'd experiment with Parmesan and another cheese. Also, I add a little dry mustard to my cheese sauce, since I noticed that's what the big manufacturers do.
How about visiting the Reypenaer Cheese Tasting Room?0 -
I'd use gruyere if it's available/affordable. It's so expensive here, if you can get it for a reasonable price in NL, by all means, use it! It also makes an amazing grilled cheese sandwich BTW...
Also, to add a little sharpness to the macaroni and cheese, you can add a little mustard / mustard powder. I always add it when I make mac and cheese, no one knows it's in there, but it adds a nice sharpness.0 -
As a dutchie myself, I usually substitute either belegen or oude gouda for cheddar in recipes. I don't know what (sharp) cheddar tastes like, but the recipes always turn out pretty good. I also don't know about the melting qualities of cheddar, but be mindful that oude gouda might not melt as well. It should be quite delicious though0
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My mom uses gruyere in her mac & cheese, along with regular cheddar. So maybe gruyere mixed with something slightly milder.
I've only had aged gouda straight, not in a dish, but it seems like it would work.
And agreed on the mustard powder. Just a bit.0 -
Thank you guys again for the help
I made it with mature gouda cheese and it was absolutely delicious
! Pretty close in flavor also.
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Bordens makes a lo cal sharp cheese that i really like0
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