Gruyere Replacement

Sheellah said:

I had planned on making gruyere and ham crepes, but
gruyere was $14 a pound at the supermarket....yikes!!!
What's going on with the price of cheese? What would be a
nice, good melting, substitute cheese for a ham and
cheese crepe?

You can sub any good swiss for gruyere.

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Quoted message said:

(Sheellah) wrote:

I had planned on making gruyere and ham crepes, but gruyere
was $14 a pound at the supermarket....yikes!!! What's going
on with the price of cheese? What would be a nice, good
melting, substitute cheese for a ham and cheese crepe?

Gruyere is a moderatley priced cheese, $14/lb is more than
double its usual price... weird... try Swiss/Jarlsburg.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
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"Sheellah" <[email hidden]> wrote in message
"]news:[email hidden]...
: I had planned on making gruyere and ham crepes, but
: gruyere was
$14 a pound at
: the supermarket....yikes!!! What's going on with the
: price of
cheese? What
: would be a nice, good melting, substitute cheese for
: a ham and
cheese crepe?
============

Aged Swiss, Baby Swiss, or something entirely different like
Sharp Cheddar, Colby-Jack, Muenster, Gouda, Edam, Smoked
Cheddar (I dislike it... but YMMV), etc..

--
Cyndi <Remove a "b" to reply

Emmenthaler

"Sheellah" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I had planned on making gruyere and ham crepes, but
gruyere was $14 a

pound at

Quoted message said:

the supermarket....yikes!!! What's going on with the
price of cheese?

What

Quoted message said:

would be a nice, good melting, substitute cheese for a
ham and cheese

crepe?

Thanks guys ;-). How about Jarlsburg? Would that work?

<< : I had planned on making gruyere and ham crepes, but
gruyere was $14 a pound at
: the supermarket....yikes!!! What's going on with the
: price of
cheese? What
: would be a nice, good melting, substitute cheese for
: a ham and
cheese crepe?
============

Aged Swiss, Baby Swiss, or something entirely different like
Sharp Cheddar, Colby-Jack, Muenster, Gouda, Edam, Smoked
Cheddar (I dislike it... but YMMV), etc..

--
Cyndi <Remove a "b" to reply

"Sheellah" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Thanks guys ;-). How about Jarlsburg? Would that work?

Jarlsberg is one of the best.

pavane

pavane said:

"Sheellah" <[email hidden]> wrote in message news:20040606002357.09638.00000506@mb-
m11.aol.com...

Quoted message said:

Thanks guys ;-). How about Jarlsburg? Would that work?

Jarlsberg is one of the best.

I like it better - much, much better than gruyere.

Practice safe eating - always use condiments

"pavane" <[email hidden]> wrote in message
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Quoted message said:

"Sheellah" <[email hidden]> wrote in message news:20040606002357.09638.00000506@mb-
m11.aol.com...

Quoted message said:

Thanks guys ;-). How about Jarlsburg? Would that work?

Jarlsberg is one of the best.

pavane

One of the best what?

David

pavane said:

Sheellah said:

Thanks guys ;-). How about Jarlsburg? Would that work?

Jarlsberg is one of the best.

Since the OP uses an Australian handle - Kambura from OZ is
nearly as good as Jarlsberg.

Gruyere is hard among swiss cheeses, so it must be finely
grated. Jarlsberg is medium soft among swiss cheeses so you
don't have to grate it as finely. Jarlsberg has a stronger
flavor so you'll want to use a little less.

David Hare-Scott said:

"pavane" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Sheellah" <[email hidden]> wrote in message news:20040606002357.09638.00000506@mb-
m11.aol.com...

Quoted message said:

Thanks guys ;-). How about Jarlsburg? Would that
work?

Jarlsberg is one of the best.

pavane

One of the best what?

David

David! Hellooooo? Read the ENTIRE thread.

Practice safe eating - always use condiments

"Doug Freyburger" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

pavane said:

Sheellah said:

Thanks guys ;-). How about Jarlsburg? Would that work?

Jarlsberg is one of the best.

Since the OP uses an Australian handle - Kambura from OZ
is nearly as good as Jarlsberg.

Gruyere is hard among swiss cheeses, so it must be finely
grated. Jarlsberg is medium soft among swiss cheeses so
you don't have to grate it as finely. Jarlsberg has a
stronger flavor so you'll want to use a little less.

Jarlsberg stronger than Gruyere??? One or the other of these
cheeses is being mishandled along the way. Jarlsberg, along
with Madrigal, Leerdammer, Fol Epi and others are imitation
Emmenthaler; Gruyere is a cheese in its own right, double
aged and considerably more flavorful than any of the
formerly listed cheeses. Gruyere is deep and winey;
Jarlsberg should be light and sweeter than even Emmenthaler.
The Kambura sounds interesting; I hope it comes into the
States soon. The Aussie Roaring 40's blue and 18 month
cheddar are very fine cheeses.

pavane

"Doug Freyburger" <[email hidden]> wrote in message
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Quoted message said:

pavane said:

Sheellah wrote:

you don't have to grate it as finely. Jarlsberg has a
stronger flavor so you'll want to use a little less.

There must be various versions of Jarlsberg shipped around
the world, here (Australia) it has no flavour to speak of.
As I said to another I rate it as a cheese-like substance.

David

pavane said:

The Kambura sounds interesting; I hope it comes into the
States soon.

I first bought it at Trader Joes 20+ years ago in the
states. Very similar to Jarlsberg with a lower price.

"sf" <[email hidden]> wrote in message
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Quoted message said:

David Hare-Scott said:

"pavane" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Sheellah" <[email hidden]> wrote in message news:20040606002357.09638.00000506@mb-
m11.aol.com...
> Thanks guys ;-). How about Jarlsburg? Would that
> work?
>

Jarlsberg is one of the best.

pavane

One of the best what?

David

David! Hellooooo? Read the ENTIRE thread.

I did. I take that you are assuming that it is cheese. I
suppose some would say so but "one of the best" you have to
be joking. I would describe it as cheese-like substance or
maybe a cheese substitute. Compared to Gruyere - well there
is no comparison.

David

"David Hare-Scott" <[email hidden]> wrote in message
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Quoted message said:

I did. I take that you are assuming that it is cheese. I
suppose some would say so but "one of the best" you have
to be joking. I would

describe

Quoted message said:

it as cheese-like substance or maybe a cheese substitute.
Compared to Gruyere - well there is no comparison.

Thank you for your wisdom. I am certain that the cheese
forms you receive in Australia are absolutely identical to
those sent around the world, and that, furthermore, your
tastes are refined to the point of a fromagian superlative
so that you can ridicule the opinions of a few others who
feel that the Jarlsberg is a decent Swiss substitute.
Without contributing a whit to the conversation you manage
to convince nobody of your presumed superiority in tasting
and evaluating a product that even you say may not be the
same one as is being discussed. Haven't you something
better to do?

pavane