Best cheese for bechamel sauce
22-25, F
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RosaMarie · 41-45, F
Bechamel is milk based, no cheese. Butter and flour in equal parts. Stir for a minute or two until it's not raw, but still a light rue. Add milk, which is thickened by the floor. Nutmeg would also be traditional.
That being said, I believe I understand and want to answer the intent of your question. Starting with this sauce, you can add cheese, which is no longer a bechamel, but if very useful for making anything where a cheese sauce is helpful. Baked Mac and Cheese for example.
Cheeses that would work here are many. Avoid crumbly cheeses like feta or queso fresco. Avoid overly runny cheeses like brie.
Cheddar
Gouda
Swiss
Gruyere
Jack
Any other firmer cheese that would slice nicely.
Even blue cheese, but in smaller amounts, leaving it mainly a milk sauce with the blue cheese flavor.
Shred the cheese before adding it.
That being said, I believe I understand and want to answer the intent of your question. Starting with this sauce, you can add cheese, which is no longer a bechamel, but if very useful for making anything where a cheese sauce is helpful. Baked Mac and Cheese for example.
Cheeses that would work here are many. Avoid crumbly cheeses like feta or queso fresco. Avoid overly runny cheeses like brie.
Cheddar
Gouda
Swiss
Gruyere
Jack
Any other firmer cheese that would slice nicely.
Even blue cheese, but in smaller amounts, leaving it mainly a milk sauce with the blue cheese flavor.
Shred the cheese before adding it.
