I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
working within a budget this year, unfortunately.

I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
of gruyere, so I'm hoping there is a viable substitute for it. Anyone
have suggestions?

Thanks in advance,
Sara

Garlic Cheese Fondue
http://www.gourmetsleuth.com/garliccheesefondue.htm

(Or, suggest a better recipe! I haven't tried the one above before.)

On 14 Nov 2005 12:18:14 -0800, "SAT" >
wrote:

>I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
>working within a budget this year, unfortunately.
>
>I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
>the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
>of gruyere, so I'm hoping there is a viable substitute for it. Anyone
>have suggestions?
>
>Thanks in advance,
>Sara
>
>Garlic Cheese Fondue
>http://www.gourmetsleuth.com/garliccheesefondue.htm
>
>(Or, suggest a better recipe! I haven't tried the one above before.)

Use the Swiss.

Boron

"Boron Elgar" > wrote in message
news
> On 14 Nov 2005 12:18:14 -0800, "SAT" >
> wrote:
>
> >I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
> >working within a budget this year, unfortunately.
> >
> >I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
> >the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
> >of gruyere, so I'm hoping there is a viable substitute for it. Anyone
> >have suggestions?
> >
> >Thanks in advance,
> >Sara
> >
> >Garlic Cheese Fondue
> >http://www.gourmetsleuth.com/garliccheesefondue.htm
> >
> >(Or, suggest a better recipe! I haven't tried the one above before.)
>
> Use the Swiss.
>
> Boron

Yep, I use straight swiss. I'm making Swiss Cheese fondue for Christmas
(because I get to be alone with the hubby again - no inlaws!). I'm trying
to plan a nice, romantic Christmas dinner for two. I'm working until
Midnight Christmas Eve, so it's got to be an easy dinner, Christmas Day. So
far, I'm thinking, fondue and a salad.

kili

So the gruyere really isn't necessary? That works for me. I'll try it
with the gruyere when I have a little more cash on hand.

Thanks!
Sara

"Boron Elgar" > ha scritto nel messaggio
news
> On 14 Nov 2005 12:18:14 -0800, "SAT" >
> wrote:
>
>>I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
>>working within a budget this year, unfortunately.
>>
>>I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
>>the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
>>of gruyere, so I'm hoping there is a viable substitute for it. Anyone
>>have suggestions?

You don't need gruyere. Fondue is made with fontina, here.
You can find fontina at low prize!
Cheers
Pandora

On Mon, 14 Nov 2005 21:51:15 +0100, "Pandora" >
wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
>news
>> On 14 Nov 2005 12:18:14 -0800, "SAT" >
>> wrote:
>>
>>>I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
>>>working within a budget this year, unfortunately.
>>>
>>>I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
>>>the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
>>>of gruyere, so I'm hoping there is a viable substitute for it. Anyone
>>>have suggestions?
>
>You don't need gruyere. Fondue is made with fontina, here.
>You can find fontina at low prize!
>Cheers
>Pandora
>

Fontina is good, and so is Emmenthaler, but since she already had the
Swiss, what the heck...it works, too.

Boron

"SAT" > wrote in message
oups.com...
> So the gruyere really isn't necessary? That works for me. I'll try it
> with the gruyere when I have a little more cash on hand.
>
> Thanks!
> Sara
>

I guess you could probably use Jarlsberg, too, but I have ALWAYS made it
with just swiss because my budget doesn't allow me to get fancy, either.
I've never tried it with the Gruyere, so I can't tell you what the flavor
difference would be. The only thing is to use a higher quality Swiss (which
isn't always easy to find) because it will separate and clump. I made a
disaster like that one time. Ugh. I learned my lesson. Grease on top,
clumps on the bottom. It tasted fine, but didn't quite have the
presentation I was going for in my dinner party.

kili

"kilikini" > wrote in message
news
>
> "SAT" > wrote in message
> oups.com...
>> So the gruyere really isn't necessary? That works for me. I'll try it
>> with the gruyere when I have a little more cash on hand.
>>
>> Thanks!
>> Sara
>>
>
> I guess you could probably use Jarlsberg, too, but I have ALWAYS made it
> with just swiss because my budget doesn't allow me to get fancy, either.
> I've never tried it with the Gruyere, so I can't tell you what the flavor
> difference would be. The only thing is to use a higher quality Swiss
> (which
> isn't always easy to find) because it will separate and clump. I made a
> disaster like that one time. Ugh. I learned my lesson. Grease on top,
> clumps on the bottom. It tasted fine, but didn't quite have the
> presentation I was going for in my dinner party.
>
> kili
>
The other day I saw a 'prepared' fondue. I looked at the back of the
package and it said 34% emmanthuler and 3% gruyere. I guess the rest
must've been a white sauce, but I don't know.
Dee Dee

SAT > wrote:

> My recipe (link below) only calls for 1/2 lb.
> of gruyere, so I'm hoping there is a viable substitute for it. Anyone
> have suggestions?

Keep in mind that Gruyère is a cheese with a pronounced - and very nice
- flavour. The main characteristic of even the best of the real
Swiss-produced "Swiss cheese" (Emmental) is blandness, with a bit of
bitterness present if you are lucky. I would say that there is no real
substitute for Gruyère, but there are alternatives which are good in
their own right, for example a good cheddar. Can you find good cheddar
at a reasonable price?

Victor

On 14 Nov 2005 12:18:14 -0800, "SAT" >
wrote:

>I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
>the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.

You are trying to make cheesecake with LOWFAT cream cheese. Don't
substitute....since your guests will obviously gag, be polite and not
say a word.

In article >,
Boron Elgar > wrote:

> On 14 Nov 2005 12:18:14 -0800, "SAT" >
> wrote:
>
> >I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
> >working within a budget this year, unfortunately.
> >
> >I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
> >the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
> >of gruyere, so I'm hoping there is a viable substitute for it. Anyone
> >have suggestions?
> >
> >Thanks in advance,
> >Sara
> >
> >Garlic Cheese Fondue
> >http://www.gourmetsleuth.com/garliccheesefondue.htm
> >
> >(Or, suggest a better recipe! I haven't tried the one above before.)
>
> Use the Swiss.



Yeah. $3 for your Swiss might indicate a not really great cheese.
Spending a lot of money on the second cheese sounds like a waste.
Furthermore, the recipe might be good, but doesn't warrant a good
cheese. 3 garlic cloves, a teaspoon of nutmeg and a 1/2 teaspoon of
white pepper will overwhelm any subtle tastes in the fondue. Also,
there were several typos in the web page. That always makes me
suspicious.

--
Dan Abel

Petaluma, California, USA

"Pandora" > wrote in message
...

> You don't need gruyere. Fondue is made with
> fontina, here. You can find fontina at low prize!

A very dear Belgian friend of ours makes incredible fondue. He uses no less
than five different cheeses, picking and choosing at his local cheesemonger
for just the right combination, depending on what they have that's good on
the day. It makes for a fondue with incredible depth and flavor. Yes, you
can make fondue with one cheese and have a nice outcome, but more adding
more cheeses makes for a richer (pardon the pun) experience.

-j

On 14 Nov 2005 12:18:14 -0800, "SAT" >
wrote:

>I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
>working within a budget this year, unfortunately.
>
>I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
>the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
>of gruyere, so I'm hoping there is a viable substitute for it. Anyone
>have suggestions?
>
>Thanks in advance,
>Sara
>
>Garlic Cheese Fondue
>http://www.gourmetsleuth.com/garliccheesefondue.htm
>
>(Or, suggest a better recipe! I haven't tried the one above before.)

Ouch! Lose the flour, if you want your fondue to have *any* taste. You
can add 1 tsp of cornstarch instead.
Also, fondue as an appetizer.... No, really. It's a main dish, and
cannot be anything else - your guests will be full after that.
I'm sorry I can't answer your query about a replacement for Gruyère -
I live in Switzerland and don't know what cheeses you have access to
and at what prices...

Nathalie in Switzerland

"jacqui{JB}" > ha scritto nel messaggio
. dk...
> "Pandora" > wrote in message
> ...
>
>> You don't need gruyere. Fondue is made with
>> fontina, here. You can find fontina at low prize!
>
> A very dear Belgian friend of ours makes incredible fondue. He uses no
> less
> than five different cheeses, picking and choosing at his local
> cheesemonger
> for just the right combination, depending on what they have that's good on
> the day. It makes for a fondue with incredible depth and flavor. Yes,
> you
> can make fondue with one cheese and have a nice outcome, but more adding
> more cheeses makes for a richer (pardon the pun) experience.
>
> -j

yes! You are right ! You can put all the cheese that you want, but it would
be never the traditional fondue. I Am not swiss, but I can tell you that
there are at least three kinds of fondue: swiss (with wine or kirtch and
some cheeses such as gruyere); valdostana (with egg yolks and fontina;
sometimes also truffles), and Piedmontese (with Toma).
I've noticed that Gruyer or Emmenthal or Toma are not so flavoured as
fontina. So I make my fondue only with fontina, egg yolks and some kirtch;
not wine. I don't like wine in my fondue.
Cheers
Pandora
>

In article >,
says...
> SAT > wrote:
>
> > My recipe (link below) only calls for 1/2 lb.
> > of gruyere, so I'm hoping there is a viable substitute for it. Anyone
> > have suggestions?
>
> Keep in mind that Gruyère is a cheese with a pronounced - and very nice
> - flavour. The main characteristic of even the best of the real
> Swiss-produced "Swiss cheese" (Emmental) is blandness, with a bit of
> bitterness present if you are lucky.

There is Emmenthal, and then there is Emmenthal. I've had lots of the
(usually not cheap) cheap imitations that are tasteless, salty, bitter
and sometimes contain liquids that do horrible things to my tongue.
I've also had real Emmenthal off the wheel and it was everything but
tasteless. Strong clean smooth flavour, not dissimilar to Gruyere but
less of that 'washed rind cheese' element. Third in the company is
Raclette which is also an ***excellent*** cheese for fondue.
(In fact in Switzerland there is a form of fondue called Raclette).

> I would say that there is no real
> substitute for Gruyère, but there are alternatives which are good in
> their own right, for example a good cheddar. Can you find good cheddar
> at a reasonable price?
>
> Victor

Personally, I would also consider using a medium aged Gouda as a
substitute/filler.

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

Peter Huebner > wrote in
t:

> There is Emmenthal, and then there is Emmenthal. I've had lots of
> the (usually not cheap) cheap imitations that are tasteless,
> salty, bitter and sometimes contain liquids that do horrible
> things to my tongue. I've also had real Emmenthal off the wheel
> and it was everything but tasteless. Strong clean smooth flavour,
> not dissimilar to Gruyere but less of that 'washed rind cheese'
> element. Third in the company is Raclette which is also an
> ***excellent*** cheese for fondue. (In fact in Switzerland there
> is a form of fondue called Raclette).

It's actually more of a build your own meal sort of situation where
you are brought cooked vegetables and viande des grisons. A hunk of
cheese (size depends on humber of people eating) is placed close to a
small element right at your table (there is a mechanism whereby you
can move the cheese away from the element and back towards it) and
you scrape the melted stuff off with a wooden knife, place it on
vegetables or meat and eat it. It certainly isn't a "typical"
fondue, in a pot in which you dip things.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot

"Nathalie Chiva" > wrote in message
...
> On 14 Nov 2005 12:18:14 -0800, "SAT" >
> wrote:
>
> >I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
> >working within a budget this year, unfortunately.
> >
> >I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
> >the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
> >of gruyere, so I'm hoping there is a viable substitute for it. Anyone
> >have suggestions?
> >
> >Thanks in advance,
> >Sara
> >
> >Garlic Cheese Fondue
> >http://www.gourmetsleuth.com/garliccheesefondue.htm
> >
> >(Or, suggest a better recipe! I haven't tried the one above before.)
>
> Ouch! Lose the flour, if you want your fondue to have *any* taste. You
> can add 1 tsp of cornstarch instead.
> Also, fondue as an appetizer.... No, really. It's a main dish, and
> cannot be anything else - your guests will be full after that.
> I'm sorry I can't answer your query about a replacement for Gruyère -
> I live in Switzerland and don't know what cheeses you have access to
> and at what prices...
>
> Nathalie in Switzerland

I've tried it with different mixtures of cheese than the 'traditional'
ementhal, gruyere and jarlesberg, and while sometimes it's been quite good,
it's never been *as* good - those 3 cheeses just combine perfectly and each
offers its own thing to the texture, flavour, and consistency of the final
fondue. So to sum up, for myself, I've found 'alternatives' but never any
substitutes.

Shaun aRe

On Wed, 16 Nov 2005 02:16:30 +1300, Peter Huebner
> wrote:

>Third in the company is
>Raclette which is also an ***excellent*** cheese for fondue.
>(In fact in Switzerland there is a form of fondue called Raclette).

Nope, raclette is not a form of fondue. Originally, it's a half-roll
of cheese (Raccard, or Bagnes, or the generic "Raclette") put close to
the fire, and someone regularly scrapes off the melted part which you
eat with small boiled potatoes. Nowadays they sell "raclette ovens";
it's a small electric apparatus which allows you to melt several
slices of cheese under a grill, each one in its own little plate. It
sits in the middle of the table, everybody melts his own cheese.

Nathalie in Switzerland

"Pandora" > wrote in message
...
>
> "jacqui{JB}" > ha scritto nel messaggio
> . dk...
> > "Pandora" > wrote in message
> > ...
> >
> >> You don't need gruyere. Fondue is made with
> >> fontina, here. You can find fontina at low prize!

Lucky you! Imported Fontina (or its cousin fontal) from Italy is usually
fairly expensive in the U.S.A at least where I live (Chicago). There are
American made substitutes but the cheaper varieties don't come close to
fontina from Val D'Aosta.
> >
> > A very dear Belgian friend of ours makes incredible fondue. He uses no
> > less
> > than five different cheeses, picking and choosing at his local
> > cheesemonger
> > for just the right combination, depending on what they have that's good
on
> > the day. It makes for a fondue with incredible depth and flavor. Yes,
> > you
> > can make fondue with one cheese and have a nice outcome, but more adding
> > more cheeses makes for a richer (pardon the pun) experience.
> >
> > -j
>
> yes! You are right ! You can put all the cheese that you want, but it
would
> be never the traditional fondue. I Am not swiss, but I can tell you that
> there are at least three kinds of fondue: swiss (with wine or kirtch and
> some cheeses such as gruyere); valdostana (with egg yolks and fontina;
> sometimes also truffles), and Piedmontese (with Toma).
> I've noticed that Gruyer or Emmenthal or Toma are not so flavoured as
> fontina. So I make my fondue only with fontina, egg yolks and some kirtch;
> not wine. I don't like wine in my fondue.
> Cheers
> Pandora

I thought Piemontese fonduta was always made with fontina. That's how my
grandmother made it, but when her family emigrated from Piemonte Val D'Aosta
was part of Piemonte so maybe that explains it. She made a killer polenta
with fonduta. I have to dig up that recipe as it might be a nice change for
Christmas. IFRC she added some parmesan cheese and some nutmeg when she
made fonduta for the polenta dish. For regular fonduta, it was fontina
(diced) soaked in milk for a while, melt butter in a pan, whisk in the
cheese and milk till melted then (carefully) add the eggs and cook for
several minutes. I don't recall any wine or kirsch. We like to add some
white truffle oil right before serving.

Kate <---getting very hungry

Kate

Nathalie Chiva wrote:
> On Wed, 16 Nov 2005 02:16:30 +1300, Peter Huebner
> > wrote:
>
>
>>Third in the company is
>>Raclette which is also an ***excellent*** cheese for fondue.
>>(In fact in Switzerland there is a form of fondue called Raclette).
>
>
> Nope, raclette is not a form of fondue. Originally, it's a half-roll
> of cheese (Raccard, or Bagnes, or the generic "Raclette") put close to
> the fire, and someone regularly scrapes off the melted part which you
> eat with small boiled potatoes. Nowadays they sell "raclette ovens";
> it's a small electric apparatus which allows you to melt several
> slices of cheese under a grill, each one in its own little plate. It
> sits in the middle of the table, everybody melts his own cheese.



There's a cheese called Raclette which is recommended for use in fondue.


And now a funny little story. I work in a wine and cheese shop that
gets a good variety of cheeses from all over the world. I've really
gotten into learning about the different cheeses and what sorts of
recipes they might be used in. I've researched them in books and on the
net and am ready to give advice to customers who ask for suggestions on
what to buy, recipes, cooking hints, etc. This is above and beyond my
duty as a clerk in the store, but I enjoy it and have every reason to
believe the customers appreciate the effort -- with the occasional
exception.


One exception is when it comes to fondue. The customer was looking for
Raclette cheese which we were out of so I made several helpful
suggestions for other cheeses that were also nice in fondue. I was met
with a withering look and and icy tone of voice as I was informed that
those other cheeses Would Not Do. People take their fondue seriously.
I may have run into many good recipes for fondue that use many different
cheeses, but the customers in my store are sure that there is only one
true recipe. All others are imposters. That's why I stayed out of this
thread for so long.


--Lia

SAT wrote:
> I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
> working within a budget this year, unfortunately.
>
> I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
> the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
> of gruyere, so I'm hoping there is a viable substitute for it. Anyone
> have suggestions?
>
> Thanks in advance,
> Sara
>
> Garlic Cheese Fondue
> http://www.gourmetsleuth.com/garliccheesefondue.htm
>
> (Or, suggest a better recipe! I haven't tried the one above before.)
>


The recipe looks fine to me (that's a lot of garlic tho.) Also, IIRC the
white wine is supposed to be rather tart.

How about a couple of ounces of parmesan or romano cheese instead of the
gruyere?

Best regards,
Bob

zxcvbob wrote:
> SAT wrote:
>
>> I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
>> working within a budget this year, unfortunately.
>>
>> I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
>> the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
>> of gruyere, so I'm hoping there is a viable substitute for it. Anyone
>> have suggestions?
>>
>> Thanks in advance,
>> Sara
>>
>> Garlic Cheese Fondue
>> http://www.gourmetsleuth.com/garliccheesefondue.htm
>>
>> (Or, suggest a better recipe! I haven't tried the one above before.)
>>
>
>
> The recipe looks fine to me (that's a lot of garlic tho.) Also, IIRC the
> white wine is supposed to be rather tart.
>
> How about a couple of ounces of parmesan or romano cheese instead of the
> gruyere?
>
> Best regards,
> Bob


On second thought, that's probably too much flour in the recipe. But
don't eliminate it completely because it keeps the cheese from
separating as it melts.

Bob

"Kate B" > ha scritto nel messaggio
k.net...
>
> "Pandora" > wrote in message
> ...
>>
>> "jacqui{JB}" > ha scritto nel
>> messaggio
>> . dk...
>> > "Pandora" > wrote in message
>> > ...
>> >
>> >> You don't need gruyere. Fondue is made with
>> >> fontina, here. You can find fontina at low prize!
>
> Lucky you! Imported Fontina (or its cousin fontal) from Italy is usually
> fairly expensive in the U.S.A at least where I live (Chicago). There are
> American made substitutes but the cheaper varieties don't come close to
> fontina from Val D'Aosta.

Also here you can find fontina that isn't fontina of Val D'Aosta. Of course
it is cheaper and not so good as the other .

[CUT]

> I thought Piemontese fonduta was always made with fontina. That's how my
> grandmother made it, but when her family emigrated from Piemonte Val
> D'Aosta
> was part of Piemonte so maybe that explains it.

Yes! Here the most famous cheese is Toma (Tuma). It similar to fontina and
very good!

She made a killer polenta

Killer polenta?!? You mean with many fat inside? I know! Here in Piemonte
they make the so called "Polenta Concia" (a soft polenta with a lot of
butter and cheese inside) which they eat with grilled meat or "Brasato al
barolo" or "Camoscio (or venison) al civet". "Civet" means that you wash
many times with red wine the game. You must threw away the first and
sometimes the second wine. This method work well with wild boar because it
has an harder game taste! Some people use to put a piece of chocolate inside
the last wine (the one you use for cooking the animal).

> with fonduta. I have to dig up that recipe as it might be a nice change
> for
> Christmas. IFRC she added some parmesan cheese and some nutmeg when she
> made fonduta for the polenta dish. For regular fonduta, it was fontina
> (diced) soaked in milk for a while, melt butter in a pan, whisk in the
> cheese and milk till melted then (carefully) add the eggs and cook for
> several minutes. I don't recall any wine or kirsch. We like to add some
> white truffle oil right before serving.

Ohhh! It's a good method. We always use truffle oil in our special dishes!
Cheers
Pandora
>
> Kate <---getting very hungry
>
> Kate
>
>

"zxcvbob" > ha scritto nel messaggio
...
> SAT wrote:
>> I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
>> working within a budget this year, unfortunately.
>>
>> I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
>> the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
>> of gruyere, so I'm hoping there is a viable substitute for it. Anyone
>> have suggestions?
>>
>> Thanks in advance,
>> Sara
>>
>> Garlic Cheese Fondue
>> http://www.gourmetsleuth.com/garliccheesefondue.htm
>>
>> (Or, suggest a better recipe! I haven't tried the one above before.)
>>
>
>
> The recipe looks fine to me (that's a lot of garlic tho.) Also, IIRC the
> white wine is supposed to be rather tart.
>
> How about a couple of ounces of parmesan or romano cheese instead of the
> gruyere?

Nooo! Romano is too strong!!!!!
Pan
>
> Best regards,
> Bob

"Julia Altshuler" > wrote in message
. ..
> Nathalie Chiva wrote:
>> On Wed, 16 Nov 2005 02:16:30 +1300, Peter Huebner
>> > wrote:
>>
>>
>>>Third in the company is Raclette which is also an ***excellent*** cheese
>>>for fondue.
>>>(In fact in Switzerland there is a form of fondue called Raclette).
>>
>>
>> Nope, raclette is not a form of fondue. Originally, it's a half-roll
>> of cheese (Raccard, or Bagnes, or the generic "Raclette") put close to
>> the fire, and someone regularly scrapes off the melted part which you
>> eat with small boiled potatoes. Nowadays they sell "raclette ovens";
>> it's a small electric apparatus which allows you to melt several
>> slices of cheese under a grill, each one in its own little plate. It
>> sits in the middle of the table, everybody melts his own cheese.
>
>
>
> There's a cheese called Raclette which is recommended for use in fondue.
>
>
> And now a funny little story. I work in a wine and cheese shop that gets
> a good variety of cheeses from all over the world. I've really gotten
> into learning about the different cheeses and what sorts of recipes they
> might be used in. I've researched them in books and on the net and am
> ready to give advice to customers who ask for suggestions on what to buy,
> recipes, cooking hints, etc. This is above and beyond my duty as a clerk
> in the store, but I enjoy it and have every reason to believe the
> customers appreciate the effort -- with the occasional exception.
>
>
> One exception is when it comes to fondue. The customer was looking for
> Raclette cheese which we were out of so I made several helpful suggestions
> for other cheeses that were also nice in fondue. I was met with a
> withering look and and icy tone of voice as I was informed that those
> other cheeses Would Not Do. People take their fondue seriously. I may
> have run into many good recipes for fondue that use many different
> cheeses, but the customers in my store are sure that there is only one
> true recipe. All others are imposters. That's why I stayed out of this
> thread for so long.
>
>
> --Lia

I must pull out the Monty Python episode tonight. This reminded me.

"The customer was looking for
Raclette cheese which we were out of so I made several helpful
suggestions for other cheeses ..."

Dee Dee

Pandora wrote:
> "zxcvbob" > ha scritto nel messaggio
> ...
>
>>SAT wrote:
>>
>>>I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
>>>working within a budget this year, unfortunately.
>>>
>>>I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
>>>the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
>>>of gruyere, so I'm hoping there is a viable substitute for it. Anyone
>>>have suggestions?
>>>
>>>Thanks in advance,
>>>Sara
>>>
>>>Garlic Cheese Fondue
>>>http://www.gourmetsleuth.com/garliccheesefondue.htm
>>>
>>>(Or, suggest a better recipe! I haven't tried the one above before.)
>>>
>>
>>
>>The recipe looks fine to me (that's a lot of garlic tho.) Also, IIRC the
>>white wine is supposed to be rather tart.
>>
>>How about a couple of ounces of parmesan or romano cheese instead of the
>>gruyere?
>
>
> Nooo! Romano is too strong!!!!!
> Pan
>
>>Best regards,
>>Bob
>
>
>


Two ounces of romano to 1.5 pounds of swiss would still be too
assertive? (You might be right, I don't know.) How about the parmesan?

Bob

"zxcvbob" > ha scritto nel messaggio
...
> Pandora wrote:
>> "zxcvbob" > ha scritto nel messaggio
>> ...
>>
>>>SAT wrote:
>>>
>>>>I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
>>>>working within a budget this year, unfortunately.
>>>>
>>>>I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
>>>>the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
>>>>of gruyere, so I'm hoping there is a viable substitute for it. Anyone
>>>>have suggestions?
>>>>
>>>>Thanks in advance,
>>>>Sara
>>>>
>>>>Garlic Cheese Fondue
>>>>http://www.gourmetsleuth.com/garliccheesefondue.htm
>>>>
>>>>(Or, suggest a better recipe! I haven't tried the one above before.)
>>>>
>>>
>>>
>>>The recipe looks fine to me (that's a lot of garlic tho.) Also, IIRC the
>>>white wine is supposed to be rather tart.
>>>
>>>How about a couple of ounces of parmesan or romano cheese instead of the
>>>gruyere?
>>
>>
>> Nooo! Romano is too strong!!!!!
>> Pan
>>
>>>Best regards,
>>>Bob
>>
>>
>>
>
>
> Two ounces of romano to 1.5 pounds of swiss would still be too assertive?
> (You might be right, I don't know.) How about the parmesan?

Parmesan could go because it is sweet
Pan
>
> Bob

Peter Huebner > wrote:

> says...
> >
> > Keep in mind that Gruyère is a cheese with a pronounced - and very nice
> > - flavour. The main characteristic of even the best of the real
> > Swiss-produced "Swiss cheese" (Emmental) is blandness, with a bit of
> > bitterness present if you are lucky.
>
> There is Emmenthal, and then there is Emmenthal.

Well I prefer Emmental or Emmentaler (note the spelling, which is
actually a part of the actually registered - and somewhat awkwardly
named - trademark of the real "Emmentaler Switzerland". In Germany,
some old spellings of this kind indeed used to be of the "Thal" variety
often enough, but I think it was different in Switzerland, with its Tal
der Emme, etc.......

> I've had lots of the
> (usually not cheap) cheap imitations that are tasteless, salty, bitter
> and sometimes contain liquids that do horrible things to my tongue.
> I've also had real Emmenthal off the wheel and it was everything but
> tasteless. Strong clean smooth flavour, not dissimilar to Gruyere but
> less of that 'washed rind cheese' element.

Can't agree, sorry. Obviously it is a matter of individual preference,
but while I do think that Emmental(er) is a good enough cheese to eat,
say, at breakfast, it is way too bland to even think of comparing it
with Gruyère, especially in a fondue. And, yes, I'm speaking of that
same "real" Emmental(er), which I had in Switzerland, in places where it
is produced, as well as elsewhere.

Victor

On 14 Nov 2005, SAT wrote:

> So the gruyere really isn't necessary? That works for me. I'll try it
> with the gruyere when I have a little more cash on hand.
>
> Thanks!
> Sara
>
>

Hi Sara,

On the food network, I saw Alton Brown and Emril make fondue. I *think*
(my mind is Swiss cheese!) one of them said Gruyere is "like a French
version of swiss" (????). I know one of them used swiss and smoked gouda.

You might want to check out www.foodnetwork.com They have a search
engine so you don't have to know which show. They have some great recipes.

Elaine, too

"Elaine Parrish" > wrote in message
...
>
> On 14 Nov 2005, SAT wrote:
>
>> So the gruyere really isn't necessary? That works for me. I'll try it
>> with the gruyere when I have a little more cash on hand.
>>
>> Thanks!
>> Sara
>>
I bought some raw-milk gruyere a month or so ago (Switzerland). Gruyere was
just another so-so cheese to me, but this raw-milke gruyere (Appenzeller, I
believe) is so good. I bought it again last week. Yes, the cost is tres
cher. But DH and I remarked several times to each other that it doesn't
take that long to get satisfied eating a raw cheese.
Dee Dee

On Wed, 16 Nov 2005 09:13:20 -0500, "Dee Randall"
> wrote:

>
>"Elaine Parrish" > wrote in message
...
>>
>> On 14 Nov 2005, SAT wrote:
>>
>>> So the gruyere really isn't necessary? That works for me. I'll try it
>>> with the gruyere when I have a little more cash on hand.
>>>
>>> Thanks!
>>> Sara
>>>
>I bought some raw-milk gruyere a month or so ago (Switzerland). Gruyere was
>just another so-so cheese to me, but this raw-milke gruyere (Appenzeller, I
>believe) is so good. I bought it again last week. Yes, the cost is tres
>cher. But DH and I remarked several times to each other that it doesn't
>take that long to get satisfied eating a raw cheese.

Yikes! Appenzeller is a (Swiss) cheese in its own right, it has
nothing to do with Gruyère. Appenzell is a German-speaking canton of
Switzerland, Gruyère is a small town (lovely, BTW) in the Canton de
Fribourg, which is bilingual (German and French). The two cantons are
very far (on the Swiss scale, Switzerland is a small country) from
each other.

Nathalie in Switzerland

"Nathalie Chiva" > ha scritto nel
messaggio ...
> On Wed, 16 Nov 2005 09:13:20 -0500, "Dee Randall"
> > wrote:
>
>>
>>"Elaine Parrish" > wrote in message
...
>>>
>>> On 14 Nov 2005, SAT wrote:
>>>
>>>> So the gruyere really isn't necessary? That works for me. I'll try it
>>>> with the gruyere when I have a little more cash on hand.
>>>>
>>>> Thanks!
>>>> Sara
>>>>
>>I bought some raw-milk gruyere a month or so ago (Switzerland). Gruyere
>>was
>>just another so-so cheese to me, but this raw-milke gruyere (Appenzeller,
>>I
>>believe) is so good. I bought it again last week. Yes, the cost is tres
>>cher. But DH and I remarked several times to each other that it doesn't
>>take that long to get satisfied eating a raw cheese.
>
> Yikes! Appenzeller is a (Swiss) cheese in its own right, it has
> nothing to do with Gruyère. Appenzell is a German-speaking canton of
> Switzerland, Gruyère is a small town (lovely, BTW) in the Canton de
> Fribourg, which is bilingual (German and French). The two cantons are
> very far (on the Swiss scale, Switzerland is a small country) from
> each other.
>
> Nathalie in Switzerland

I have seen just an hour ago the publicity of Appenzeller on a cooking
magazine.
There is a whole page dedicated to swiss cheese.
I want to try this Appenzeler. I hope I will find.
Cheers
Pandora
>

"Nathalie Chiva" > wrote in message
...
> On Wed, 16 Nov 2005 09:13:20 -0500, "Dee Randall"
> > wrote:
>
>>
>>"Elaine Parrish" > wrote in message
...
>>>
>>> On 14 Nov 2005, SAT wrote:
>>>
>>>> So the gruyere really isn't necessary? That works for me. I'll try it
>>>> with the gruyere when I have a little more cash on hand.
>>>>
>>>> Thanks!
>>>> Sara
>>>>
>>I bought some raw-milk gruyere a month or so ago (Switzerland). Gruyere
>>was
>>just another so-so cheese to me, but this raw-milke gruyere (Appenzeller,
>>I
>>believe) is so good. I bought it again last week. Yes, the cost is tres
>>cher. But DH and I remarked several times to each other that it doesn't
>>take that long to get satisfied eating a raw cheese.
>
> Yikes! Appenzeller is a (Swiss) cheese in its own right, it has
> nothing to do with Gruyère. Appenzell is a German-speaking canton of
> Switzerland, Gruyère is a small town (lovely, BTW) in the Canton de
> Fribourg, which is bilingual (German and French). The two cantons are
> very far (on the Swiss scale, Switzerland is a small country) from
> each other.
>
> Nathalie in Switzerland

Delete the "(Appenzeller, I believe)" I was speaking of Gruyere in my
posting.
Here is what I bought.
http://tinypic.com/ftpsly.jpg

looking, nothing like Appenzeller
http://www.n101.com/HealthNotes/HN/F...ppenzeller.jpg
which I also bought.
However, when I also google images for Gruyere, it looks fairly close to the
picture of the on-line pic of Appenzeller.
http://toutunfromage.canalblog.com/images/Gruyere4.jpg

Actually if one looks at my packages pics of my gruyere with an eye to
either of the above, it look like neither.

Thanks for your clarification.
Dee Dee

In article >,
says...
>
> "Nathalie Chiva" > wrote in message
> ...
> > On Wed, 16 Nov 2005 09:13:20 -0500, "Dee Randall"
> > > wrote:
> >
> >>
> >>"Elaine Parrish" > wrote in message
> ...
> >>>
> >>> On 14 Nov 2005, SAT wrote:
> >>>
> >>>> So the gruyere really isn't necessary? That works for me. I'll try it
> >>>> with the gruyere when I have a little more cash on hand.
> >>>>
> >>>> Thanks!
> >>>> Sara
> >>>>
> >>I bought some raw-milk gruyere a month or so ago (Switzerland). Gruyere
> >>was
> >>just another so-so cheese to me, but this raw-milke gruyere (Appenzeller,
> >>I
> >>believe) is so good. I bought it again last week. Yes, the cost is tres
> >>cher. But DH and I remarked several times to each other that it doesn't
> >>take that long to get satisfied eating a raw cheese.
> >
> > Yikes! Appenzeller is a (Swiss) cheese in its own right, it has
> > nothing to do with Gruyère. Appenzell is a German-speaking canton of
> > Switzerland, Gruyère is a small town (lovely, BTW) in the Canton de
> > Fribourg, which is bilingual (German and French). The two cantons are
> > very far (on the Swiss scale, Switzerland is a small country) from
> > each other.
> >
> > Nathalie in Switzerland
>
> Delete the "(Appenzeller, I believe)" I was speaking of Gruyere in my
> posting.
> Here is what I bought.
> http://tinypic.com/ftpsly.jpg
>
> looking, nothing like Appenzeller
> http://www.n101.com/HealthNotes/HN/F...ppenzeller.jpg
> which I also bought.
> However, when I also google images for Gruyere, it looks fairly close to the
> picture of the on-line pic of Appenzeller.
> http://toutunfromage.canalblog.com/images/Gruyere4.jpg
>
> Actually if one looks at my packages pics of my gruyere with an eye to
> either of the above, it look like neither.
>
> Thanks for your clarification.
> Dee Dee

Appenzeller is definitely distinct from Gruyere. More and larger holes,
flavour-wise between Gruyere and Emmental, as I recall them. Creamy.

Now I have a question: I have always assumed Gruyere is the French word
for Gryerzer but that we are talking basically the same cheese - does
anybody know if this is (in)correct ?

-Peter

--
=========================================
firstname dot lastname at gmail fullstop com

"Dee Randall" > ha scritto nel messaggio
...
>
> "Nathalie Chiva" > wrote in
> message ...
>> On Wed, 16 Nov 2005 09:13:20 -0500, "Dee Randall"
>> > wrote:
>>
>>>
>>>"Elaine Parrish" > wrote in message
...
>>>>
>>>> On 14 Nov 2005, SAT wrote:
>>>>
>>>>> So the gruyere really isn't necessary? That works for me. I'll try it
>>>>> with the gruyere when I have a little more cash on hand.
>>>>>
>>>>> Thanks!
>>>>> Sara
>>>>>
>>>I bought some raw-milk gruyere a month or so ago (Switzerland). Gruyere
>>>was
>>>just another so-so cheese to me, but this raw-milke gruyere (Appenzeller,
>>>I
>>>believe) is so good. I bought it again last week. Yes, the cost is tres
>>>cher. But DH and I remarked several times to each other that it doesn't
>>>take that long to get satisfied eating a raw cheese.
>>
>> Yikes! Appenzeller is a (Swiss) cheese in its own right, it has
>> nothing to do with Gruyère. Appenzell is a German-speaking canton of
>> Switzerland, Gruyère is a small town (lovely, BTW) in the Canton de
>> Fribourg, which is bilingual (German and French). The two cantons are
>> very far (on the Swiss scale, Switzerland is a small country) from
>> each other.
>>
>> Nathalie in Switzerland
>
> Delete the "(Appenzeller, I believe)" I was speaking of Gruyere in my
> posting.
> Here is what I bought.
> http://tinypic.com/ftpsly.jpg

Mmmmmmmmmm!!!! You have found raclette! I love this cheese. It's gooder than
fontina!!!!
It's very interesting that on the etiquette is written the seasoning
year!!!!!
In Italy it isn't written!
>
> looking, nothing like Appenzeller
> http://www.n101.com/HealthNotes/HN/F...ppenzeller.jpg
> which I also bought.

I didn't know that Appenzeller had holes!

> However, when I also google images for Gruyere, it looks fairly close to
> the picture of the on-line pic of Appenzeller.
> http://toutunfromage.canalblog.com/images/Gruyere4.jpg

Perhaps the photo of Appenzeller that you've found is wrong.

Cheers
Pandora

On Thu, 17 Nov 2005 17:21:01 +1300, Peter Huebner
> wrote:


>Now I have a question: I have always assumed Gruyere is the French word
>for Gryerzer but that we are talking basically the same cheese - does
>anybody know if this is (in)correct ?

Greyertzer is the German name for Gruyère indeed, but the original is
the French word (the region of Gruyère is French-speaking).
Nathalie in Switzerland

SAT wrote:
>
> I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
> working within a budget this year, unfortunately.
>
> I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
> the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
> of gruyere, so I'm hoping there is a viable substitute for it. Anyone
> have suggestions?

If you used 50-50 cheddar/jarlsberg I don't know if it is still called
fondue
but it still tastes good. If you use chardonay not sauterne I don't
know
if it is still called fondue but it still tastes good. If you use a
really good
ale and 50-50 cheddar/swiss it's definitely not called fondue anymore,
maybe rarebit, but it still tastes good. Then again I've had "Mexican
fondue" that pretty clearly was far enough away from the original
recipe that it shouldn't have been called "fondue" so who knows how
variable the definition can be if you work at it.

"Doug Freyburger" > wrote in message
oups.com...
> SAT wrote:
> >
> > I'm making a cheese fondue as an appetizer for Thanksgiving dinner. I'm
> > working within a budget this year, unfortunately.
> >
> > I got 18 oz. of swiss cheese on sale at the grocery store for $3, but
> > the gruyere is $8/8 oz.! My recipe (link below) only calls for 1/2 lb.
> > of gruyere, so I'm hoping there is a viable substitute for it. Anyone
> > have suggestions?
>
> If you used 50-50 cheddar/jarlsberg I don't know if it is still called
> fondue
> but it still tastes good. If you use chardonay not sauterne I don't
> know
> if it is still called fondue but it still tastes good. If you use a
> really good
> ale and 50-50 cheddar/swiss it's definitely not called fondue anymore,
> maybe rarebit, but it still tastes good. Then again I've had "Mexican
> fondue" that pretty clearly was far enough away from the original
> recipe that it shouldn't have been called "fondue" so who knows how
> variable the definition can be if you work at it.
>

There is meat fondue, cheese fondue, dessert fondue......... You can use
whatever you want. Basically, AFAIC, fondue is a dipping "liquid", heated.
With meat fondue, you dip various meats in peanut oil until cooked and then
you use a myriad of sauces on the different kinds of meat. I don't see
sauterene or cheddar or swiss in that fondue.

For fondue ideas, check out this link, it's one of my favs.

http://www.recipegoldmine.com/fondue/fondue.html

kili <--------- who is not endorsing the website, just putting it out there
for the interested.