A Reddit user has sparked a lively discussion about experimenting with cheese‑filled recipes, sharing a favorite base that’s been praised across multiple threads. While the classic version uses Parmesan, commenters have suggested several alternatives that melt well and add distinct flavors, including Gruyère, a cheddar‑mozzarella‑Parmesan blend, and cheeses like Asiago, Gorgonzola, or Dubliner. Halloumi was ruled out for its inability to melt, and smoked Gouda was discouraged because it behaves differently when heated. The thread has become a quick reference guide for anyone looking to diversify their cheese‑based dishes, offering practical tips and community‑vetted recommendations.
I've a new addiction to these and want to make a whole variety of them with different cheeses. This seems to be one of the best recipes (recommended on several reddit threads where people had asked for a recipe) Question: I plan to make a normal one with parmesan but for other cheeses, I'm thinking perhaps Halloumi, gouda (perhaps smoked gouda?), and/or gruyere? Do you have any ideas on if those will work, or do you have any other cheeses you'd recommend I try? Thanks! Edit: For anyone else searching in the future that stumbles on this thread, I'm summarizing the comments as they come: Parmesan (classic) Gruyere (highly recommended, based on upvotes) A blend of cheddar, mozzarella, and Parmesan Try Asiago, Gorgonzola, or Dubliner Absolutely not halloumi (doesn't melt) Try gouda, but not smoked gouda (melts differently) submitted by /u/FallsDownMountains [link] [comments]
