Parmesan, mozzerella and provolone ( the non smoked kind)...they also often come mixed in a bag already preshredded.
As for what Gouda is best....one in red wax!...An imported one not gouda in a pre wrapped cube.
Sounds yummy.....what else are you fixing?
Linda c

I love smoked gouda- or smoked mozz, or smoked cheddar-I pretty much just love anything smoked

Whistle, for the grits, go with a smoked Gouda or an aged gouda. The regular Edam in the red wax will be too mild. If you do use it be sure it is the Dutch Gouda for the best flavor.

As for the 3 cheese blend, they are refering to the pre-mixed/packed ones, such as Kraft or Sargento. If you wish to make your own, I would go with mozzerella, Parmesan or Romano and an aged Provelone. The regular Prov is quite mild but the aged is out of this world. Shoot for an imported one if you can.

People often confuse Edam and Gouda because both are traditionally marketed in red wrapping, however they are very different cheeses as they age.
I wouldn't like the smoked gouda with the grits, but that's my personal opinion, I think it would over power the buttermilk and the smooth grits flavors.
By the way there are some very good Goudas made in the US....linked is one I have eaten and is made not too far from where I live.

There are many takes on the Italian 3 cheese blends...most of the ones in the plastic bags like Kraft or such are what I suggested, some marketed in shaker jars are usually blends of the 3 hard common cheeses, Parm, Romano and Asiago.
I think for your uses in a fritatta where you are using a fairly large amount of the cheese, I would go with a blend of the milder cheeses, with parmesian added for a bit of punch...and as Peppi says....aged provolone if you can find some, wonderful nutty, fruity cheese.

Here is a link that might be useful: Domestic gouda

I'm with ynnej, I love anything smoked and much prefer smoked gouda over plain. And asiago is my favorite cooking cheese, it adds such wonderful flavor without excessive greasiness so I would want that as one of the cheeses.
I often use Parmesan, asiago and mozzarella on pizzas.

Hey everyone. Thanks for all the good information. The problem with the Gouda grits is I don't like grits or Gouda!! So I can't taste test. This group coming will eat anything so I think with your expertise it will work.

One more question. I thought it was not good to use the packages of shredded cheeses. Something about stuff on it to keep it from clumping and it won't melt properly. Or is that just one of those "ole wives tales"?

Linda, here's the menu straight from SL.

Fruit Salad with Yogurt (will be topped with brown sugar and honey)
Gouda Grits
Tomato-Herb Mini Frittatas
Ham Biscuits
Buttermilk Biscuits with Lemon-Herb, Blackberry, or Walnut-Honey Butter
Pecan Pie Muffins (a tradition at my events and which I got from this forum)
Sparkling Ginger-Orange Cocktails/Mocktails

Cream Cheese Strawberries and Shortbread cookies for dessert

If you think anything needs tweaking, speak now. I'm shopping tomorrow!!

Whistle

You could add some spicy Italian sausage to your Gouda Grits, unless you want to keep them meat-free. I generally make a souffle with grits, but that would be too similar to your frittatas.

For the Italian cheeses, you can substitute Grana Padano for the Parmesan (less flavor, however), Asiago for the Provolone (I like both, especially the sharp Provolone), and Fontina for the Mozzarella, although I prefer buffalo mozzarella. I don't use pre-shredded cheese because I think it is not as fresh - it has more air stored with it.

Who is Maxine? I had a high school English teacher named Maxine, and she was my favorite teacher.

Lars

I prefer a Gouda made with raw milk. Creamy. Buttery.

Italian blend? A smoked provolone; mozzarella; parmesan; and Romano. In that order.

I also want to know who Maxine is. The Maxine I remember was my freshman journalism teacher. She was rude. She told me I'd never be a writer. Twenty some-odd years later ... a career in radio and newspaper ... Go figure.

Here's Maxine.

Here is a link that might be useful: Maxine

Good heavens, if you don't like gouda or grits, don't make them!!!! Go with something you like/love and shine with that.

Linda, in no way was I confused by Edam or Gouda. I come from and still maintain connection to both in Holland. The only differance is the town they are made in. One in Gouda, the other in Edam. Both towns are in the Netherlands. The slight differance in taste is due to the milk/pasture field the cows graze in.

Thanks again. I'm making notes to take to the grocery store tomorrow.

Ah, Maxine......she's the grumpy old cartoon lady from Hallmark who doesn't take life too seriously. Those cards are hilarious. I'll try to post a link. If it doesn't work, google Martha Stewart and Maxine Cook Off.

Lars and unorthodoxepicure, that's ironic about your 2 Maxine teachers!!!

http://survivalfarm.wordpress.com/2011/06/02/martha-stewart-and-maxine-cookoff-kitchen-hints/