I will cook with it. I will put it on things. I will never refuse a slice of pizza. But I DO NOT like the flavor of cheese. That said, as long as it's not the dominant flavor of whatever I'm eating, I don't mind it being there.
This week when I made my grocery list, one of the recipes I was going to make called for Fontina cheese. Matt called from the grocery store to ask if there was a substitute.
A substitute? I don't even know what Fontina cheese is. I Googled it real quick to see what I could use instead, and got a lot of different responses:
"There's no substitute for Fontina."
"It's a soft cheese." (AHA! Like goat cheese?!)
"Gorgonzola is closest because of the melty quality."
"Gouda for the nutty quality."
...
Oh my gosh, how many types are out there??? I didn't even know you COULD describe cheese as "nutty," other than "It makes me nutty that I have to think this much about cheese."
Anyway, he brought home crumbled gorgonzola, and I made this:
It was only okay. But, in case you don't trust my judgment anymore with this admission, here's the recipe and you can try it for yourself (adapted from relish.com).
Pizza Bianca
1 Tbsp butter
1 Tbsp olive oil
1/2 red onion, chopped*
1/2 yellow onion, chopped*
1 Tbsp thyme
1/2 tsp salt
pepper to taste
1/4 tsp sugar
12-inch pizza crust
4 oz. gorgonzola cheese, grated
2 cups chopped rotisserie chicken
chives as garnish
1 tsp thyme as garnish
*or whatever kind of onions you have around
• Preheat oven to 450 degrees
• Heat butter and oil in a large skillet over medium-high heat.
• Add all onions, thyme, salt and pepper and cook about 10 minutes.
• Lower heat, add sugar and cook another 8-10 minutes, or until onions start turning brown.
• Sprinkle crust with grated cheese and top with onion mixture and chicken, then bake 10 minutes.
• Sprinkle thyme and chives over top, and serve.
It was really onion-y, so if you're not a fan, proceed with caution!
What foods do you dislike?