Gruyere
Source of Recipe
by Millie
"Gruyere" cheese is the most commonly used cheese in quiche
recipes. The American-style Gruyere cheese, however, is a
cross between cream cheese and Swiss cheese. In its
homeland, the cheese that we call "Swiss" in known as
"Emmenthal." This true Swiss Emmenthal is the most versatile
of cheeses, hard and with a nut-like flavor. It can serve in the
stead of an authentic Gruyere, and it actually is a preferable
substitute for the American-style Gruyere blend. It also can
do double-duty as "Parmesan" cheese. This similarity is less
coincidental than might first appear, since the Parma area of
Italy is just on the other side of the Alps from Switzerland.
In the way that location influences cuisine, these regions'
dairy products are alike
|
|
member logon
