What can I sub for Pecorino Fresco?

[rhett o rick]

This is a baked Ziti recipe from The Chew. The Pecorino Fresco is added to the Ziti with besciamella at the end stirring to melt the Pecrino.

No Pecorino Fesco here locally. I understand the Fresco it is a soft version of Pecorino that melts easily.

Any ideas for a substitution?

[Goblinmonger]

1. Manchego?

That's a tough one.

[rhett o rick]

2. Thanks. I will look around but I doubt that is avail here either. But thanks.

I live in a small community.

[Goblinmonger]

3. How about an Irish cheddar?

Little harder cheese but melts well and has some of the same nuttiness. Might be more available. I know our regular grocery stores usually have some here.

[rhett o rick]

9. That might work. Thanks. nm

[cbayer]

4. I would do one of two things.

Since pecorino fresco is a young pecorino, I might mix mozzarella and parmesan to get the texture and flavor.

But my first choice would be gruyere or emmentaler, used for classic fondue. Melts well and tastes great.

[rhett o rick]

5. I like your suggestion of gruyere or emmentaler. I may try that

Thanks.

[Goblinmonger]

6. I think those are good suggestions, too.

Though I might be tempted to add the suggestion of parm or asiago to it to get that bite you won't get from plain gruyere.

[rhett o rick]

7. Thank you. Parm/Reggiano is already included.

I should have provided the complete recipe.

[cbayer]

8. Perhaps a bit of Wensleydale?

[Goblinmonger]

10. Best thing I've ever seen you post.

Ever.