> > You're not missing much, Jane. Colby is just
> a
> > cheddar that will never grow up.
>
> The point of the Colby is that it melts really well
> and picks up the the flavor of whatever you cook
> with it. Frankly, Monterrey Jack isn't much
> different.
Yes, I can see that when you want a cheese to blend in with subtle flavours without dominating the dish, a good Cheddar is not going to do it. Melts well, yes, picks up other flavours, no.
Then I look at the word "subtle", and consider the quantities of chillies that go into any TexMex cooking I've ever met, and boggle slightly. I can quite see that texture will be more important than flavour.
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