I am looking for a substitute cheese for the Swiss Gruyere cheese. Can someone tell me a good substitute chs?
Q. I am making Onion soup which calls for gruyere shredded cheese. None is available in my area. What is a good substitute for gruyere cheese?
Asked by ravirovanovich - Tue Nov 14 13:32:32 2006 - - 9 Answers - 0 Comments
A. In order of preference: Look for some "Aged Swiss Cheese", or Emmenthaler cheese or any Swiss cheese. They'll work and taste better in the soup than Gruyere. I know Gruyere cheese is expensive, but there is really no substitution for it's unique rich, nutty taste, especially in a quiche. I'm surprised you can't get any in your locale (but then I'm thinking of the USA).
Answered by mailrick12 - Tue Nov 14 13:57:27 2006
Q. I am making Onion soup which calls for gruyere shredded cheese. None is available in my area. What is a good substitute for gruyere cheese?
Asked by ravirovanovich - Tue Nov 14 13:32:32 2006 - - 9 Answers - 0 Comments
A. In order of preference: Look for some "Aged Swiss Cheese", or Emmenthaler cheese or any Swiss cheese. They'll work and taste better in the soup than Gruyere. I know Gruyere cheese is expensive, but there is really no substitution for it's unique rich, nutty taste, especially in a quiche. I'm surprised you can't get any in your locale (but then I'm thinking of the USA).
Answered by mailrick12 - Tue Nov 14 13:57:27 2006
Do bleu cheese and gruyere cheese go well together? In a bread?
Q. I am making a loaf of fougasse with Maytag blue cheese, fresh rosemary and bacon drippings. Can I add some gruyere also? I've never tried this cheese and I was wondering if it would clash with the other flavors. JC - Thanks so much, that is just the kind of advice I was looking for. I don't know my cheeses at all but it sounds like you sure do. I will certainly take your advice!
Asked by Wo - Thu Jan 15 16:20:54 2009 - - 3 Answers - 0 Comments
A. Not good. The Maytag will completely demolish the Gruyere for one thing. Secondly you'd ruin the flavor of a $17 a lb blue cheese by cutting it with a milder cheese. You can use either one for the bread, but don't combine high end cheeses. Now if you were going to use Danish blue and American cheese, who would care? But with a fine cheese( which they both are), you want to savor the distinct flavor of that cheese alone. Thanks Wo, Yes, I know a little. I've done a few magazine articles and TV tid bits. Look up The Nibble "Whey to Go". Stephanie interviewed me for the two articles they did on home made Mozzarella and Ricotta. But I've dealt with well over a 1000 different cheeses in my life Thx jc
Answered by jc - Thu Jan 15 16:30:50 2009
Q. I am making a loaf of fougasse with Maytag blue cheese, fresh rosemary and bacon drippings. Can I add some gruyere also? I've never tried this cheese and I was wondering if it would clash with the other flavors. JC - Thanks so much, that is just the kind of advice I was looking for. I don't know my cheeses at all but it sounds like you sure do. I will certainly take your advice!
Asked by Wo - Thu Jan 15 16:20:54 2009 - - 3 Answers - 0 Comments
A. Not good. The Maytag will completely demolish the Gruyere for one thing. Secondly you'd ruin the flavor of a $17 a lb blue cheese by cutting it with a milder cheese. You can use either one for the bread, but don't combine high end cheeses. Now if you were going to use Danish blue and American cheese, who would care? But with a fine cheese( which they both are), you want to savor the distinct flavor of that cheese alone. Thanks Wo, Yes, I know a little. I've done a few magazine articles and TV tid bits. Look up The Nibble "Whey to Go". Stephanie interviewed me for the two articles they did on home made Mozzarella and Ricotta. But I've dealt with well over a 1000 different cheeses in my life Thx jc
Answered by jc - Thu Jan 15 16:30:50 2009
What can be a substitute for Gruyere Cheese?
Q. I am going to make Venetian Panino (a turkey sandwich with garlic, dijon mustard, gruyere cheese, etc.). I was wondering if it doesn't taste good then what can I use (cheese) as a sub. Can it be parmesan?
Asked by Naeemah M - Mon Dec 3 12:20:57 2007 - - 8 Answers - 0 Comments
A. Gruyere cheese is like Emmenthaler Swiss cheese, only slightly milder. So if you like Swiss cheese, you should like it. Parmesan is harder and drier, with a different type of flavor/pungency, and doesn't melt or blend as well in a sandwich (unless you shave it into really thin slivers). But since turkey is a rather dry meat to begin with, I'd avoid it. I'd stick with the Gruyere/Swiss family. Otherwise if you want something milder you could try with a cheddar or Edam cheese, even if there's nothing Italian about them (but why should a "Venetian" panino have ingredients like Dijon mustard and gruyere cheese, which are French, in the first place?). In any case, since "panino" simply means "sandwich" in Italian (the kind on a bun or roll;… [cont.]
Answered by Donna in Rome - Mon Dec 3 12:52:34 2007
Q. I am going to make Venetian Panino (a turkey sandwich with garlic, dijon mustard, gruyere cheese, etc.). I was wondering if it doesn't taste good then what can I use (cheese) as a sub. Can it be parmesan?
Asked by Naeemah M - Mon Dec 3 12:20:57 2007 - - 8 Answers - 0 Comments
A. Gruyere cheese is like Emmenthaler Swiss cheese, only slightly milder. So if you like Swiss cheese, you should like it. Parmesan is harder and drier, with a different type of flavor/pungency, and doesn't melt or blend as well in a sandwich (unless you shave it into really thin slivers). But since turkey is a rather dry meat to begin with, I'd avoid it. I'd stick with the Gruyere/Swiss family. Otherwise if you want something milder you could try with a cheddar or Edam cheese, even if there's nothing Italian about them (but why should a "Venetian" panino have ingredients like Dijon mustard and gruyere cheese, which are French, in the first place?). In any case, since "panino" simply means "sandwich" in Italian (the kind on a bun or roll;… [cont.]
Answered by Donna in Rome - Mon Dec 3 12:52:34 2007
Does anyone know a substitute for Gruyere Cheese?
Q. I am trying to make a two cheese potato gratin and it calls for 6 oz. shredded Gruyere as well as 6 oz. shredded Cheddar cheese. I could not find Gruyere cheese at any of the local markets here so I am hoping there is a similiar cheese or a good substitute that someone can clue me in on. I would really appreciate the help. Thanks.
Asked by justwannaknowstuff - Wed Nov 22 20:29:09 2006 - - 2 Answers - 0 Comments
A. Comte and Beaufort cheeses are Gruyere under a different name (they are French as opposed to Swiss). You could also substitute Swiss, Emmentaler, or Jarlsberg cheese. I recommend Jarlsberg or Emmentaler over "Swiss".
Answered by David A - Wed Nov 22 20:48:23 2006
Q. I am trying to make a two cheese potato gratin and it calls for 6 oz. shredded Gruyere as well as 6 oz. shredded Cheddar cheese. I could not find Gruyere cheese at any of the local markets here so I am hoping there is a similiar cheese or a good substitute that someone can clue me in on. I would really appreciate the help. Thanks.
Asked by justwannaknowstuff - Wed Nov 22 20:29:09 2006 - - 2 Answers - 0 Comments
A. Comte and Beaufort cheeses are Gruyere under a different name (they are French as opposed to Swiss). You could also substitute Swiss, Emmentaler, or Jarlsberg cheese. I recommend Jarlsberg or Emmentaler over "Swiss".
Answered by David A - Wed Nov 22 20:48:23 2006
Is Gruyere cheese the same as Swiss cheese in America?
Q. I can only find Swiss but no Gruyere at the grocery store. Is it the same?
Asked by k k - Fri Jan 4 21:05:18 2008 - - 7 Answers - 0 Comments
A. No, gruyere doesnt have air holes. They both are swiss cheese though
Answered by c . - Fri Jan 4 21:08:54 2008
Q. I can only find Swiss but no Gruyere at the grocery store. Is it the same?
Asked by k k - Fri Jan 4 21:05:18 2008 - - 7 Answers - 0 Comments
A. No, gruyere doesnt have air holes. They both are swiss cheese though
Answered by c . - Fri Jan 4 21:08:54 2008
Can you substitute Gruyere cheese for Parmesan in Alfredo sauce?
Q. Parmesan takes forever to melt, and I have to whisk it the entire time. I heard you can substitute Gruyere. Does it still taste the same?
Asked by Lanani - Fri Dec 29 17:27:40 2006 - - 6 Answers - 0 Comments
A. No. The creamy texture of Alfredo Sauce is due to the parmesan cheese. If it takes too long to melt, put it in the blender and grate it on fine. This way the smaller particles will melt easier. I've used gruvyere cheese as a substitute for parmasean in another dish. I threw it away it was so bad.
Answered by SexyTrojan - Fri Dec 29 17:50:12 2006
Q. Parmesan takes forever to melt, and I have to whisk it the entire time. I heard you can substitute Gruyere. Does it still taste the same?
Asked by Lanani - Fri Dec 29 17:27:40 2006 - - 6 Answers - 0 Comments
A. No. The creamy texture of Alfredo Sauce is due to the parmesan cheese. If it takes too long to melt, put it in the blender and grate it on fine. This way the smaller particles will melt easier. I've used gruvyere cheese as a substitute for parmasean in another dish. I threw it away it was so bad.
Answered by SexyTrojan - Fri Dec 29 17:50:12 2006
Gruyere cheese for wine tasting party?
Q. I know Gruyere is great in gratin-but is it suitable for a wine tasting? I have not tried it unmelted... : ) Any ideas as far as presentation appreciated! I have a couple of bottles of Auslese and Eiswein-does this pair well?
Asked by Lori - Sat Jun 21 13:59:28 2008 - - 2 Answers - 0 Comments
A. Swiss Gruyere is a very versatile cheese. It is also a great table cheese with a nutty, pleasant flavor. It's also one of the best melting cheeses( Fondue, on top of onion soup, and as you said Au gratin). It goes great with Rieslings and some reds( not the stronger ones however). Maybe a nice Pinot Noir. Good choice for a cheese. Ah presentation Always serve with fruits such as grapes,brown pears and apples( those are the best for Gruyere) or Membrillo( quince paste) found at almost every cheese counter. Email me if you need any other suggestions. I'm sitting in front of 200 cheeses right now at our store! Eiswein is great with blues Auslese Riesling?--YES
Answered by jc - Sat Jun 21 14:18:15 2008
Q. I know Gruyere is great in gratin-but is it suitable for a wine tasting? I have not tried it unmelted... : ) Any ideas as far as presentation appreciated! I have a couple of bottles of Auslese and Eiswein-does this pair well?
Asked by Lori - Sat Jun 21 13:59:28 2008 - - 2 Answers - 0 Comments
A. Swiss Gruyere is a very versatile cheese. It is also a great table cheese with a nutty, pleasant flavor. It's also one of the best melting cheeses( Fondue, on top of onion soup, and as you said Au gratin). It goes great with Rieslings and some reds( not the stronger ones however). Maybe a nice Pinot Noir. Good choice for a cheese. Ah presentation Always serve with fruits such as grapes,brown pears and apples( those are the best for Gruyere) or Membrillo( quince paste) found at almost every cheese counter. Email me if you need any other suggestions. I'm sitting in front of 200 cheeses right now at our store! Eiswein is great with blues Auslese Riesling?--YES
Answered by jc - Sat Jun 21 14:18:15 2008
How expensive is first-class Gruyere cheese, by the pound?
Q. And what is the correct wine to drink, when sampling it?
Asked by beatle1909 - Tue Jun 2 12:30:17 2009 - - 4 Answers - 0 Comments
A. You can spend anywhere from $12-$35 per lb for good gruyere, perhaps even more. Remember though that it all comes down to your own taste. There are great gruyeres that can fall well on the low end of that scale. I'd go with a medium to full-bodied red with Gruyere, like a Merlot, Shiraz or a nice rich Pinot Noir. A Cabernet maybe a little too strong.
Answered by Adam S - Tue Jun 2 12:38:44 2009
Q. And what is the correct wine to drink, when sampling it?
Asked by beatle1909 - Tue Jun 2 12:30:17 2009 - - 4 Answers - 0 Comments
A. You can spend anywhere from $12-$35 per lb for good gruyere, perhaps even more. Remember though that it all comes down to your own taste. There are great gruyeres that can fall well on the low end of that scale. I'd go with a medium to full-bodied red with Gruyere, like a Merlot, Shiraz or a nice rich Pinot Noir. A Cabernet maybe a little too strong.
Answered by Adam S - Tue Jun 2 12:38:44 2009
Substitute for Gruyere and Swiss cheese?
Q. I have a recipe that calls for gruyere or swiss cheese and I do not like either. Any suggestions on a cheese with the same consistansy as the two?
Asked by L H - Sun Apr 15 19:12:02 2007 - - 5 Answers - 0 Comments
A. In response to Margarita: Emmenthaler IS Swiss cheese in America. Unfortunately most non-European don't know the difference. Gruyere come the the canton (state) of Fribourg (Vallee de Gruyere) and Emmenthaler fron the canton (state) of Bern (Vallee of Emmen). Very hard to find similar cheese in US, unless you can tell us what is the receipe for.
Answered by Servette - Sun Apr 15 19:44:44 2007
Q. I have a recipe that calls for gruyere or swiss cheese and I do not like either. Any suggestions on a cheese with the same consistansy as the two?
Asked by L H - Sun Apr 15 19:12:02 2007 - - 5 Answers - 0 Comments
A. In response to Margarita: Emmenthaler IS Swiss cheese in America. Unfortunately most non-European don't know the difference. Gruyere come the the canton (state) of Fribourg (Vallee de Gruyere) and Emmenthaler fron the canton (state) of Bern (Vallee of Emmen). Very hard to find similar cheese in US, unless you can tell us what is the receipe for.
Answered by Servette - Sun Apr 15 19:44:44 2007
Any recipes that use gruyere cheese?
Q. Any recipes that use gruyere cheese?
Asked by james B - Thu Mar 1 22:14:15 2007 - - 8 Answers - 0 Comments
A. Potato Gratin with Gruyere and Creme Fraiche 3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds 1 1/2 cups creme fraiche,* stirred to loosen 1 1/2 cups (packed) grated Gruyere cheese (about 6 ounces) 2 tablespoons chopped fresh Italian parsley Preheat oven to 400 F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of creme fraiche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining creme fraiche; sprinkle with remaining cheese. Bake gratin uncovered 30 minutes. Reduce oven… [cont.]
Answered by lisa - Thu Mar 1 22:30:53 2007
Q. Any recipes that use gruyere cheese?
Asked by james B - Thu Mar 1 22:14:15 2007 - - 8 Answers - 0 Comments
A. Potato Gratin with Gruyere and Creme Fraiche 3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds 1 1/2 cups creme fraiche,* stirred to loosen 1 1/2 cups (packed) grated Gruyere cheese (about 6 ounces) 2 tablespoons chopped fresh Italian parsley Preheat oven to 400 F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of creme fraiche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining creme fraiche; sprinkle with remaining cheese. Bake gratin uncovered 30 minutes. Reduce oven… [cont.]
Answered by lisa - Thu Mar 1 22:30:53 2007
What other cheese can be used instead of Gruyere?
Q. I need another close tasting cheese that isn't as expensive. My recipe call for 4 ounces and I must buy Gruyere in 9 oz. blocks for $10.00
Asked by chef-to-one - Thu Jan 26 11:59:51 2006 - - 4 Answers - 1 Comments
A. Swiss...
Answered by Jersey Girl - Thu Jan 26 12:00:21 2006
Q. I need another close tasting cheese that isn't as expensive. My recipe call for 4 ounces and I must buy Gruyere in 9 oz. blocks for $10.00
Asked by chef-to-one - Thu Jan 26 11:59:51 2006 - - 4 Answers - 1 Comments
A. Swiss...
Answered by Jersey Girl - Thu Jan 26 12:00:21 2006
is Gruyere cheese gross????????
Q. I have this mac and cheese recipe and it calls for gruyere cheese and extra sharp cheddar cheese...but i saw some people say in the review that gruyere cheese was gross and ruined the whole recipe ...i really rather just go by the recipe and not change it ...has anyone ever had this cheese and is it really gross??? by the way i like cheese ...im not obsessed with it...but i cant really imagine any cheese being bad...LOL
Asked by Sparkle - Tue Mar 18 20:43:35 2008 - - 8 Answers - 0 Comments
A. I have always liked it. It is not gross to me. I have used it in mac and cheese before and it was good to me. But that is my opinion. I love all kinds of cheeses.
Answered by brandie b - Tue Mar 18 20:49:31 2008
Q. I have this mac and cheese recipe and it calls for gruyere cheese and extra sharp cheddar cheese...but i saw some people say in the review that gruyere cheese was gross and ruined the whole recipe ...i really rather just go by the recipe and not change it ...has anyone ever had this cheese and is it really gross??? by the way i like cheese ...im not obsessed with it...but i cant really imagine any cheese being bad...LOL
Asked by Sparkle - Tue Mar 18 20:43:35 2008 - - 8 Answers - 0 Comments
A. I have always liked it. It is not gross to me. I have used it in mac and cheese before and it was good to me. But that is my opinion. I love all kinds of cheeses.
Answered by brandie b - Tue Mar 18 20:49:31 2008
Is Gruyere cheese safe to eat whilst pregnant?
Q. Is Gruyere cheese safe to eat whilst pregnant?
Asked by Victoria, Is Now A Mummy!! - Sun Aug 31 20:03:48 2008 - - 6 Answers - 0 Comments
A. If I am not mistaken this is a soft cheese like brie or feta. You should avoid soft cheeses during pregnancy b/c they are naturally moldy. edit: gruyere is a hard cheese that you can safely eat! enjoy. :)
Answered by Jessla - Sun Aug 31 20:08:16 2008
Q. Is Gruyere cheese safe to eat whilst pregnant?
Asked by Victoria, Is Now A Mummy!! - Sun Aug 31 20:03:48 2008 - - 6 Answers - 0 Comments
A. If I am not mistaken this is a soft cheese like brie or feta. You should avoid soft cheeses during pregnancy b/c they are naturally moldy. edit: gruyere is a hard cheese that you can safely eat! enjoy. :)
Answered by Jessla - Sun Aug 31 20:08:16 2008
where can i buy gruyere or asiago cheese?
Q. i live in florida. supermarkets down here are food world, winn-dixie, walmart, and publix. thanks!
Asked by closer2coma86 - Mon Feb 23 13:42:47 2009 - - 2 Answers - 0 Comments
Q. i live in florida. supermarkets down here are food world, winn-dixie, walmart, and publix. thanks!
Asked by closer2coma86 - Mon Feb 23 13:42:47 2009 - - 2 Answers - 0 Comments
Is parmesan cheese a good substitute for gruyere?
Q. i live in a small town and i don't have a way to get to a larger store so will parmesan work?
Asked by aviatorgirl - Thu Apr 16 19:29:14 2009 - - 5 Answers - 0 Comments
A. Yes, it's very close in taste and will amalgamate into sauces easier too.
Answered by Anthony Griffin - Thu Apr 16 19:39:54 2009
Q. i live in a small town and i don't have a way to get to a larger store so will parmesan work?
Asked by aviatorgirl - Thu Apr 16 19:29:14 2009 - - 5 Answers - 0 Comments
A. Yes, it's very close in taste and will amalgamate into sauces easier too.
Answered by Anthony Griffin - Thu Apr 16 19:39:54 2009
I am making a shrimp Quiche but cant find Gruyere cheese what will be a good substitute.?
Q. I am making a shrimp Quiche but cant find Gruyere cheese what will be a good substitute.?
Asked by T - Tue Dec 22 13:04:34 2009 - - 7 Answers - 0 Comments
A. === Swiss cheese is the perfect substitute for Gruyere. I do it all the time! ===
Answered by CheddarCheese - Tue Dec 22 13:24:03 2009
Q. I am making a shrimp Quiche but cant find Gruyere cheese what will be a good substitute.?
Asked by T - Tue Dec 22 13:04:34 2009 - - 7 Answers - 0 Comments
A. === Swiss cheese is the perfect substitute for Gruyere. I do it all the time! ===
Answered by CheddarCheese - Tue Dec 22 13:24:03 2009
How do you prepare a cheese fondue?
Q. I want to make it from scratch. I know Gruyere cheese is one cheese. I am not sure about the wine and anything else. Thank you.
Asked by confusion over - Wed Jun 3 10:31:58 2009 - - 3 Answers - 0 Comments
A. Classic Cheese Fondue. is the first recipe you should try. When people talk about fondue this is what they are talking about. Remember to use the real Gruyere and Emnenthaler cheeses and not some swiss from the supermarket. You'll taste the difference and so will your guests. Classic Cheese Fondue 1/2 lb Emnenthaler Cheese (shredded) 1/2 lb Gruyeye (shredded) 1 clove Garlic 2 cups Dry White Wine 1 tbs Lemon Juice 2 tbs Flour 3 tbs Kirsch (also known as Kirschwasser - cherry brandy) 1/4 tsp White Pepper Nutmeg and/or Paprika to taste Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard it (your choice) Heat up the White Wine & Lemon Juice - should be hot but do not boil Reduce heat to low and slowly add… [cont.]
Answered by Lonely Trotter - Wed Jun 3 11:19:54 2009
Q. I want to make it from scratch. I know Gruyere cheese is one cheese. I am not sure about the wine and anything else. Thank you.
Asked by confusion over - Wed Jun 3 10:31:58 2009 - - 3 Answers - 0 Comments
A. Classic Cheese Fondue. is the first recipe you should try. When people talk about fondue this is what they are talking about. Remember to use the real Gruyere and Emnenthaler cheeses and not some swiss from the supermarket. You'll taste the difference and so will your guests. Classic Cheese Fondue 1/2 lb Emnenthaler Cheese (shredded) 1/2 lb Gruyeye (shredded) 1 clove Garlic 2 cups Dry White Wine 1 tbs Lemon Juice 2 tbs Flour 3 tbs Kirsch (also known as Kirschwasser - cherry brandy) 1/4 tsp White Pepper Nutmeg and/or Paprika to taste Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard it (your choice) Heat up the White Wine & Lemon Juice - should be hot but do not boil Reduce heat to low and slowly add… [cont.]
Answered by Lonely Trotter - Wed Jun 3 11:19:54 2009
What kind of cheese and herb would taste best with cooked shrimp?
Q. I'm working on a roasted stuffed tomato recipe incorporating shrimp, bread crumbs, bacon, cream, shitake mushroom, and some kind of cheese and some kind of herb. What would you suggest? Basil and mozzarella always goes well with tomato (e.g. Caprese salad) but I've done that many times. I'm thinking on Gruyere cheese or Parmesian and some other herb to compliment the shrimp. Peppered beef tenderloin will be the main meat dish, FYI
Asked by John S. - Sun Dec 21 17:03:25 2008 - - 2 Answers - 0 Comments
A. My first thought was parmesan and fresh basil or oregano... but I'm not loving that with the shitakes. A nice bel paese, Italian parsley and cracked black pepper would be really flavorful. Sprinkle each tomato with fried baby basil leaves before serving. Mmmm they sound so good! Please let me know what you end up doing.
Answered by gypciesoul - Sun Dec 21 17:20:39 2008
Q. I'm working on a roasted stuffed tomato recipe incorporating shrimp, bread crumbs, bacon, cream, shitake mushroom, and some kind of cheese and some kind of herb. What would you suggest? Basil and mozzarella always goes well with tomato (e.g. Caprese salad) but I've done that many times. I'm thinking on Gruyere cheese or Parmesian and some other herb to compliment the shrimp. Peppered beef tenderloin will be the main meat dish, FYI
Asked by John S. - Sun Dec 21 17:03:25 2008 - - 2 Answers - 0 Comments
A. My first thought was parmesan and fresh basil or oregano... but I'm not loving that with the shitakes. A nice bel paese, Italian parsley and cracked black pepper would be really flavorful. Sprinkle each tomato with fried baby basil leaves before serving. Mmmm they sound so good! Please let me know what you end up doing.
Answered by gypciesoul - Sun Dec 21 17:20:39 2008
Which country produces Gruyere cheese?
Q. Which country produces Gruyere cheese?
Asked by Dan H - Wed Sep 26 05:41:04 2007 - - 9 Answers - 0 Comments
A. Gruyere is made in Switzerland in the cantons of Fribourg,Neuchatel and Vaud it is also made in France, depts. of Savoy ,Franche- Compte and Burgundy
Answered by friSbee - Wed Sep 26 06:32:59 2007
Q. Which country produces Gruyere cheese?
Asked by Dan H - Wed Sep 26 05:41:04 2007 - - 9 Answers - 0 Comments
A. Gruyere is made in Switzerland in the cantons of Fribourg,Neuchatel and Vaud it is also made in France, depts. of Savoy ,Franche- Compte and Burgundy
Answered by friSbee - Wed Sep 26 06:32:59 2007
I made broccoli cheese soup and it came out way too watery. Can it be fixed?
Q. The soup basically called for onion, celery, carrots, broccoli, water, heavy whipping cream and Gruyere Swiss cheese. It came out very watery. Any suggestions? I would really like to salvage it - if possible.
Asked by toots - Sat Dec 16 23:43:23 2006 - - 12 Answers - 1 Comments
A. she's basically right, what you need to make is a roux, a thick paste made out of flour and butter/margarine. slightly heat 1/2 cup butter in a small saute pan stir in 1/4 cup flour until blended smooth add more flour until it is just thick enough to stand your spoon up in it. (the thinner it is the easier it blends but takes much more to thicken) add by the spoonful to simmering almost boiling soup. give each spoonful a minute or two to be blended before adding more
Answered by the3lemons - Sat Dec 16 23:55:49 2006
Q. The soup basically called for onion, celery, carrots, broccoli, water, heavy whipping cream and Gruyere Swiss cheese. It came out very watery. Any suggestions? I would really like to salvage it - if possible.
Asked by toots - Sat Dec 16 23:43:23 2006 - - 12 Answers - 1 Comments
A. she's basically right, what you need to make is a roux, a thick paste made out of flour and butter/margarine. slightly heat 1/2 cup butter in a small saute pan stir in 1/4 cup flour until blended smooth add more flour until it is just thick enough to stand your spoon up in it. (the thinner it is the easier it blends but takes much more to thicken) add by the spoonful to simmering almost boiling soup. give each spoonful a minute or two to be blended before adding more
Answered by the3lemons - Sat Dec 16 23:55:49 2006
From Yahoo Answer Search: 'gruyere cheese'
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Sat, 02 Feb 2008 04:32:01 GM
1/2 cup coarsely grated . Gruyere cheese. . Preheat oven to 375 degrees. In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until ...
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