Recently, I decided to make myself a soup with a new kind of cheese nockerln. For the nockerln, I wanted to make nut-mushroom cheese.
I used roughly equal amounts of emmentaler, portobellos (pureed) and hazelnut flour, with some heavy cream, some gluten and a pinch of lecithin. The mixture turned out very soft and very gritty, even after prolonged refrigeration. The taste was good, but the texture was all wrong. I was aware that the end result would be softer than pure emmentaler, but I wanted it to be something which can be picked up without smearing (harder than the usual wedges of processed cheese).
Is there a good guideline/chart for what amount of proteins, solids, fat and water can I add to cheese to get a certain firmness of the final product?