Making a Classic British Cheese sauce in France!
Asked on 14 Apr 2020 by digger
I make cheese sauce a lot and have always used a good strong, extra mature cheddar.
I now live in France and friends who used to bring me my stocks of cheddar have all retired to GB and no longer visit.
The only cheddar I can buy locally is not fit for eating and I have , so far, not found a good cheese for cheese sauce.
Any suggestions?
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Hello,
I would use ‘Entre Deux’ in place of mature cheddar.
Best wishes
Lindsey
The only cheese under that name my local hypermarkets know is Cantal. Would that be correct?
It is Cantal that has matured for longer so it has a deeper yellow colour and a stronger flavour. Younger Cantal is fine too - more like a mild cheddar.
Thanks, I will try it asap.