Gruyere Cheese substitute
Drew Cutter
cheese ?
kilikini
news:n4b95.s...@wcoil.com...
> Is there any other cheese that could be use a substitute Gruyere
> cheese ?
Emmanthal, swiss, jarlesberg........ That's what I'd think.
kili
Dave Smith
>
> Is there any other cheese that could be use a substitute Gruyere
> cheese ?
Why do you want to substitute something. Is it because you don't have any
on hand, can't get it, or do you just not like it and want to try
something else. Swiss, Emanthal or Jarlsburg would be the closest in taste
and texture. Edam or Gouda are somewhat similar, and often a little
cheaper.
Drew Cutter
Mitch
>> Is there any other cheese that could be use a substitute Gruyere
>> cheese ?
I had a recipe that called for it recently, so I used Asiago because I
had some on hand.
Dave Smith
>
> At 14.00 dollars for a lbs , a little pricey for me.
Then maybe Emmentaler is the way to go. It is usually a little cheaper.
There may even be a domestically produced Gruyere type. It may suit your
purpose. I am fond of freshly grated Parmesan but it is expensive. I found
a domestic Parmesan for less than half the price, but it just wasn't the
same. I went back to the real thing.
We are lucky to have access to a wide variety of cheeses. Traditionally,
people had access only to the local cheeses and the dishes they used them
for specify certain cheeses because they were local, but they there are
often other cheeses with similar taste and texture.
I find an amazing difference in cheese prices from one store to another.
One particular store always has a good assortment of cheeses ad good
prices. Another has generally high prices but every week he has some great
sales on. Since I like a wide variety of cheeses I grab whatever is on
sale.
Dawn
> At 14.00 dollars for a lbs , a little pricey for me.
Are you going to use an entire pound? For most recipes you only need a
few dollars worth.
>>> Is there any other cheese that could be use a substitute Gruyere
>>> cheese ?
>>
What are you making with it? The other ingredients and method may or may
not alter the flavor and affect the choice of substitutes.
Dawn
Drew Cutter
Potato Gratin and cheese and Rosemary bread sticks .
Drew Cutter
The cheese and rosemary bread sticks I'm going to make requires gruyere
and Parmesan cheese. How do i know that I'm not getting domestic
Parmesan cheese ? or can grate the cheese myself to save some money ?
Dave Smith
>
> Dawn ;
> Potato Gratin and cheese and Rosemary bread sticks .
Cheddar would work for that.
Ward Abbott
wrote:
>Are you going to use an entire pound? For most recipes you only need a
>few dollars worth.
Any extra would go into tomorrow's entree.....
Smoked Ham Salad on Gruyere Potato Coins
by Mimi Bobeck
36 coins 1 hour 15 min prep
2 long thin potatoes, cut into 1/8 inch thick slices
1 tablespoon olive oil
salt & freshly ground black pepper
1 cup shredded gruyere cheese (about 4 ounces)
1/2 lb lean smoked ham, finely chopped
3 tablespoons mayonnaise
1 scallion, finely chopped
1 tablespoon finely chopped cornichons
1 tablespoon finely chopped capers
1 teaspoon finely chopped tarragon
2 teaspoons Dijon mustard
Preheat the oven to 350° and line a baking sheet with parchment paper
or foil.
Using a 2-inch round biscuit cutter, cut the potato slices into
rounds.
In a bowl, toss the potatoes with the olive oil and arrange them in a
single layer on the baking sheet.
Season lightly with salt and pepper, then sprinkle with the cheese.
Bake the potato rounds for about 45 minutes, or until deep golden; let
cool.
Transfer the potato coins to paper towels.
In a small bowl, combine the ham with the mayonnaise, scallion,
Cornichons, capers, tarragon and mustard.
Season with salt and pepper.
Spoon the ham salad onto the potato coins and serve.
The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!
Dave Smith
>
> The cheese and rosemary bread sticks I'm going to make requires gruyere
> and Parmesan cheese. How do i know that I'm not getting domestic
> Parmesan cheese ? or can grate the cheese myself to save some money ?
That doesn't sound like a recipe that is going to use pound of Gruyere. If
you go to a deli counter they can cut you off a piece to suit your needs.
As for the Parmesan, if you are shaking it out of a can it is likely to be
domestic. Do yourself a favour and get a small chunk of Parmesano Remeggio
and grate it fresh. There is an incredible difference.
Drew Cutter
Mark Thorson
>
> On Sat, 17 Feb 2007 22:00:02 +0000 (UTC), Drew Cutter wrote:
>
> > How do i know that I'm not getting domestic Parmesan cheese ?
>
> Parmesan.
Although what you say is true, it should also be
pointed out that domestic "parmesan" cheese could
not possibly be mistaken by any discerning customer
for the real thing.
If you can't tell the difference by taste, you
probably should not be buying the real thing.
It costs about twice as much as the domestic
product.
Dawn
That's what I'd use if I couldn't get the gruyere. A nice sharp aged
white Vermont, Canada, or English cheddar. Those will keep their bite
after being cooked.
Dawn
jmcquown
> Is there any other cheese that could be use a substitute Gruyere
> cheese ?
Two days too late (been busy - heh, I do have a life!). A good quality baby
swiss, and I don't mean that stuff pre-sliced Kraft crap.
Jill
Cryambers
I wanted to make gougeres over the weekend, which called for gruyere
or emmenthal. I had all of the other ingredients I needed but no
swiss cheese. I used French Comte, which substituted just fine.
This was the recipe, for anyone interested:
http://www.foodandwine.com/recipes/aspen-2002-gougeres
They came out great. My husband has been asking when I'm going to be
making them again, and we haven't even finished the batch I made!
Pat
Nathalie Chiva
>I wanted to make gougeres over the weekend, which called for gruyere
>or emmenthal. I had all of the other ingredients I needed but no
>swiss cheese. I used French Comte, which substituted just fine.
>
>This was the recipe, for anyone interested:
>http://www.foodandwine.com/recipes/aspen-2002-gougeres
>
>They came out great. My husband has been asking when I'm going to be
>making them again, and we haven't even finished the batch I made!
Comté and Gruyère are really "cousins": Same technique, just two sides
of the border...
Nathalie in Switzerland
Sheldon
> Dawn ;
> Potato Gratin and cheese and Rosemary bread sticks .
For that recipe use any mild semi firm cheese you feel is within your
budget, any ordinary domestic swiss/jarlsberg from your stupidmarket
will be fine... Walmart and Sam's Club sells Gruyere for about $6/lb.
I wouldn't use a quality aged cheese for cooking, especially not $14/
lb cheese melted with $1.49 worth of potatoes.
Right now I have two nice big wedges (just over 2lbs each) of cheese
from Sam's Club... Sweedish Fontina @ $5.34/lb and Holland Roomkaas;
$6.12/lb. Either would substitute nicely for Gruyere.
Sheldon
Sheldon
>
> I wanted to make gougeres over the weekend, which called for gruyere
> or emmenthal. I had all of the other ingredients I needed but no
> swiss cheese. I used French Comte, which substituted just fine.
>
> This was the recipe, for anyone interested:http://www.foodandwine.com/recipes/aspen-2002-gougeres
Anytime a recipe calls for blending cheeses, especially with a strong
cheese like parmesan, use the least expensive cheese you can find...
normal folks don't blend expensive wines either. Blending Parmesan
with Gruy�re is like blending Champagne with kosher Concord grape.
Sheldon
Drew Cutter
Amish country made. But not emmenthal or gruyere.
merryb
bit cheaper, too. Trader Joe's carried it for awhile- not sure if they
still do.