I am making a fondue that calls for 1/2lb of swiss and 1/2lb of gruyere. Well gruyere is $16.00 a lb-- money I don't have. Can you make any suggestions on what to do? Should I use all swiss? Or should I add in something else? Perhaps a parmesan or something like that?
2007-02-12 05:04:41 · 9 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
don't use parmesan. You need a melting cheese. So a Jarlsberg would be nice
2007-02-12 10:41:57 · answer #1 · answered by Sabine5 3 · 0⤊ 0⤋
You can use a mild cheddar but it will alter the taste.
I would suggest you use all Swiss if gruyere is too expensive, or only buy 1/4 lb.
Emmenthaler is another Swiss-like cheese. It might be on the expensive side as well.
2007-02-12 05:12:25 · answer #2 · answered by Global warming ain't cool 6 · 0⤊ 0⤋
Use all swiss cheese- Gruyere is just like swiss cheese it's just made in a village in Switzerland called Gruyere. Swiss, Emmentaler, or Jarlsberg cheese are great subs for Gruyere, but you can really use any cheese that melts well.
Good Luck!
2007-02-12 05:10:58 · answer #3 · answered by gellybean42 3 · 1⤊ 2⤋
you can add cheddar or make this other recipe.
1 lb of swiss cheese diced, 3 Tb flour, 2 1/2 cups of milk, 2 Tb butter, 1 tsp salt, Pinch of nutmeg, 2 loaves french bread, cubed
Melt butter in a saucepan. Add flour and stir over low heat until blended, Add milk, bring almost to a boil, Blend in cheese gradually. When it has completely dissolved and the mixture starts bubling, season with salt and nutmeg.
Spear bread cubes and dunk in milk fondue
Cheddar fondue
1 lb cheddar cheese dice
2 Tb flour
1 cup of milk
1 tsp grated shallots or onions
1 tbs Worcestershire sauce
Dash of cayene
salt to taste
2 loaves french bread cut into cubes with crust
Dredge cheese with flour. Heat milk in fondue pot. Add onion and bring mil to a anear boil. Stir in the cheese a handful a time, continuing to heat and stir with a wooden spoon until cheese is melded. Add worcestershire sauce, cayenne and salt. Serve and keep hot
Spear bread and dip into cheddar mixture..
2007-02-12 05:15:05 · answer #4 · answered by alicias7768 7 · 0⤊ 0⤋
- Fontina
- Mozerella
- cheaper Gruyere
- Another brand of Swiss
2007-02-12 05:10:40 · answer #5 · answered by tlbs101 7 · 0⤊ 0⤋
use cheddar, colby, white cheddar, brie or only the swiss cheese.
2007-02-12 05:09:38 · answer #6 · answered by wanna_help_u 5 · 0⤊ 0⤋
you can use all swiss.
gruyere is just swiss with a stronger, nuttier flavor.
2007-02-12 06:47:48 · answer #7 · answered by Chef Bob 5 · 0⤊ 1⤋
swiss
or
mild cheddar
2007-02-12 05:07:41 · answer #8 · answered by Steve P 5 · 0⤊ 0⤋
that not a question 4 us 2 answer!!!!!!!!!!!!!!!!!
2007-02-12 05:08:01 · answer #9 · answered by Anonymous · 0⤊ 3⤋