cheese - cheese substitutions?

[bossy]

We never used to eat cheese "pre-Cooking Light". Now I have a little bit of this, a little bit of that - and every new recipe I want to try seems to have yet another cheese - is there any place to find a cheese substitute chart? (If there is such a thing). For example - right now there is a meatloaf recipe that asks for provolone - what can I substitute for the provolone? At the moment we have a bit of gruyere, cheddar, and havarti? Will any of those do?? Thanks in advance from a cheese-dummy (not to be confused with a cheesehead) http://www.cookinglight.com/bbs/smile.gif

[kwormann]

Well, the closest in texture would be the gruyere, but I would think any of those would be good in a meatloaf http://www.cookinglight.com/bbs/smile.gif

Kim

[Ohioan]

bossy - Take a look at the discussion we had on this subject a while back: http://www.cookinglight.com/bbs/Forum1/HTML/000840.html
There might also be some other threads that would help you. Do a search on "provolone" and/or "Italian meat loaf."

I think the consensus was that the only possible substitution for the aged provolone was a grating cheese like Parmigiano or Romano. But if you're looking for a substitute for the softer provolone (which, frankly, my father used to refer to contemptuously as "potato cheese"), Gruyere might work (she says, wrinkling her nose doubtfully). http://www.cookinglight.com/bbs/tongue.gif But you'll probably want to check out those other threads first, anyway.

Cheers,
Phoebe

[bossy]

thanks all - and what a dear you are Phoebe to find that old thread! As it is have pushed back that meatloaf recipe for the time being in favor of the spaghetti pie - so many recipes, so little time!!! http://www.cookinglight.com/bbs/smile.gif

[Beth]

I may be way off, but I have used mozzerella as a substitute for provolone.