Cauliflower cheese - what kind of cheese to use?

[TheTecknician]

The Sainsbury's TTD product is made with Cheddar, regato and emmental and it's very tasty. I've never made it for myself so would be interested to know what other kinds of cheese would work well. I imagine anything that melts readily would be good, e.g. double Gloucester or gruyere. Perhaps a little blue cheese for piquancy?

Same for broccoli cheese, BTW. Thankyou.

I normally just use Cheddar with a big dollop of mustard in the sauce. I wouldn't use blue, as despite being slightly obsessed with it, warm blue cheese (IMO) is rank.

Cheddar and gruyere

Good strong Cheddar, with salt and pepper and a good dollop of English mustard.

Mature or extra mature chedder

Strong cheddar and English mustard

Mustard doing well so far.

Lots!

We usually just use cheddar but then I had some Stilton in the fridge one time and grated some of that on top of the cheddar and it was amazing!

Cheddar and Parmesan. Plus a little bit each of dried mustard, dried garlic, marigold stock powder, and pinch of cayenne and a pinch of truffle powder.

The strongest good cheddar you can muster, and then muster the mustard

Thanks all. Seems like Cheddar is the champion.

I like Delia's any cheese sauce, which is 25g Parmesan and 50g cheddar per pint of milk.

Frankly though, I'd bung most kinds in.

I did it recently with smoked Gubbeen - fupping delish. I usually use a very strong mature cheddar. And panko breadcrumbs on top.

Whatever cheeses I have.

I do cheddar, Parmesan and pecorino Romano (they’re usually in my fridge)

Good cheddar
Red Leicester
Lots of both

I use a mix of strong cheddar and Gruyère (plus mustard powder. Then I put into a Pyrex dish and sprinkle a mixture of Parmesan, cheddar and breadcrumbs on top and pop under the grill.

Ive recently been introduced to a cheese called Cuddys Cave. I suppose it must be a cheddar variety. I havent looked it up yet but saw this thread

I would say its probably too good for cauliflower cheese but Id use it, its gorgeous.

Had a chunk of it today with some fruit cake and had it as a souffle last night. Unbelievable.

Anyway, the secret is lots and lots and lots of cheese. And then some more. And then some more mustard. And more cheese.

Cheddar, Red Leicester and Parmesan. I also add a small teaspoon of both mustard and marmite. And my two secret ingredients are onion salt and garlic pepper.

Extra strong cheddar and Parmesan in the sauce. I put a bay leaf, celery and carrot in the white sauce as it simmers, and fish them out before adding the cheese together with mustard, garlic granuals, with more parm and Red Leicester on top for the colour.

This; and fries for crunch-kids love it!

I tend to use pre grated mutates & extra strong cheddar with mustard.

theres just enough potato starch in the ready grated stuff to thicken it without so many carbs.

You dont need to faff about making a white sauce, just melt the cheese into single cream. Or use thinned out mascarpone

Cheddar, parmesan, a teaspoon of English mustard, and half a teaspoon of Marmite.

Mature cheddar, mustard powder and some German smoked cheese to give it a bit of yummy.