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?

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?

You can sub any good swiss for gruyere.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

>(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 =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Sheellah" > wrote in message
...
: 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>

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" > wrote in message
...
> Thanks guys ;-). How about Jarlsburg? Would that work?
>

Jarlsberg is one of the best.

pavane

Emmenthaler

"Sheellah" > wrote in message
...
> 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?

On Sun, 06 Jun 2004 12:33:20 GMT, "pavane"
> wrote:

>
> "Sheellah" > wrote in message
> ...
> > 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" > wrote in message
om...
>
> "Sheellah" > wrote in message
> ...
> > Thanks guys ;-). How about Jarlsburg? Would that work?
> >
>
> Jarlsberg is one of the best.
>
> pavane
>
>

One of the best what?

David

On Mon, 07 Jun 2004 05:08:22 GMT, "David Hare-Scott"
> wrote:

>
> "pavane" > wrote in message
> om...
> >
> > "Sheellah" > wrote in message
> > ...
> > > 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

pavane wrote:
> Sheellah wrote:
>
> > 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.

"Doug Freyburger" > wrote in message
om...
> pavane wrote:
> > Sheellah wrote:
> >
> > > 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

pavane wrote:
>
> 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" > wrote in message
...
> On Mon, 07 Jun 2004 05:08:22 GMT, "David Hare-Scott"
> > wrote:
>
> >
> > "pavane" > wrote in message
> > om...
> > >
> > > "Sheellah" > wrote in message
> > > ...
> > > > 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

"Doug Freyburger" > wrote in message
om...
> pavane wrote:
> > 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

"David Hare-Scott" > wrote in message
...
>
> 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.
>

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