Planning to make Cordon Bleu and wondering which cheese works best? You’ve come to the right place. In this article, we’ll guide you through different cheese options to fill your Cordon Bleu.
Cordon Bleu – Which Cheese is Best?
For Cordon Bleu, you’ll want cheese that melts well and flows easily when you cut through the meat. The best options are cheeses that are slightly younger and have a high fat content, as these melt more smoothly. So, which cheeses fit this description?
The Best Cheese for Your Cordon Bleu
Cordon Bleu likely originated in Switzerland, which is reflected in its savoury cheese filling. Classic cheeses used for stuffing the meat include:
- Emmental
- Appenzeller
- Young Gruyère
- Raclette (melts exceptionally well)
For those looking to deviate from the traditional recipe, other cheeses like a sharp Cheddar or a young Gouda, as used in our asparagus Cordon Bleu, can be great alternatives.
FAQs
1. What type of cheese is best for Cordon Bleu? For the best results, choose cheeses with good melting properties like Emmental, Appenzeller, young Gruyère, or Raclette.
2. Can I use other types of cheese? Yes, you can experiment with cheeses such as sharp Cheddar or young Gouda for a different flavour.
3. Why is fat content important in cheese for Cordon Bleu? Higher fat content helps the cheese melt smoothly and flow when you cut through the meat.
4. How does the ageing of cheese affect melting? Younger cheeses typically melt better than aged ones, making them a better choice for Cordon Bleu.
