Gruyere

[cloe]

Is Swiss cheese an acceptable substitute for Gruyere?

[foodpump]

Switzerland produces over 200 varieties of cheese, all of them "Swiss"...

For the N. American, Emmenthaler IS the the typical "Swiss cheese", that is, a shrp, nutty flavour and large holes. Gruyere is a close second , with a sharper taste and smaller holes.

[shel]

Gruyere is Swiss cheese, as are numerous other cheeses. Some of the better known and more popular "Swis" cheeses can be found here:

Switzerland Cheese

A good substitute for Gruyere is the French Comte.

I suppose the question is Why do you want to substitute for Gruyere? Can you not find it in your area? Is cost an issue?

shel

[cloe]

I have been unable to find Gruyere here. I live in a rural area. Next largest city didn't have it either.

[shel]

Originally Posted by cloe

I have been unable to find Gruyere here. I live in a rural area. Next largest city didn't have it either.

Where do you live? We have people on the board from all over the country, and if we know where you're located we might be able to help you find the cheese and maybe even other hard to find inredients at a later date.

Kind regards,

shel

[cloe]

I live in Standish, MI. Shopped for Gruyere in Bay City.

[stir it up]

what are you making?

Swiss Emmenthal is sort of in the ballpark, get one from Switzerland, then read the ingredients to make sure the milk says unpasteurized milk. That will be closer to a Gruyere.

Costco often has both Gruyere (cave aged also, 2 types), and a half decent Swiss Emmenthal.

I don't know what you're making, but maybe a tiny bit of kirsch added if you have it, just to pop up the flavor a little more.

[cloe]

Originally Posted by stir it up

what are you making?

Swiss Emmenthal is sort of in the ballpark, get one from Switzerland, then read the ingredients to make sure the milk says unpasteurized milk. That will be closer to a Gruyere.

Costco often has both Gruyere (cave aged also, 2 types), and a half decent Swiss Emmenthal.

I don't know what you're making, but maybe a tiny bit of kirsch added if you have it, just to pop up the flavor a little more.

Thanks. I was making a simple appetizer. Used Romano instead. Nowhere near, I'm sure. But deadline was near. I appreciate your replies. Next time, I'll pose my question earlier.