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Originally Posted by newbiechef  what kind of bread would you reccomend using? like a sourdough, french anything? and i assume the better quality bread and cheese you use makes it much better... i got to say, when i originally clicked on the title "boiled water" i expected to see "get a pot, put water in it, put pot o' water on stove, turn on and wait until bubbles come from no where"...or something similar, but i got to say, this sounds much tastier than some hot water in a bowl... |
As for bread, I've used a few kinds over the years, and the results have always been satisfactory. There are a lot of good bakeries in my area so I'll use something from a nice baguette, or some sort of firm white bread, a couple of pieces of foccacia - just don't use Wonder bread or that puffy supermarket stuff. A sourdough may be nice, although I don't recall having used that. Most any Gruy
ère cheese I've had has been fine, and therre are numerous types of Parmesan out there, from Reggiano through domestic and Argentinian - heck, you can even use a Grano Padano. It's not that important - if you're fussy, go to a cheese store and taste a few varieties if you can and find one you like. I bet an Emmenthaler Swiss would work well, even a Jarlsberg or a good Havarti. An Alpenzeller (sp?) might be nice.
While this recipe suggests sage, I've seen it with thyme as well, and the choice of herb might influence your choice of cheese. I'd stay away from cheeses like cheddar, Jack, strong Provolone, bue cheeses - hmm, maybe a nice goat cheese would push your buttons.
Have fun experimenting and let us know what you've found that works for you.
Shel