Phentex
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Sun Jan-31-10 02:18 PM
Original message |
Cheese alternate for French Onion soup? |
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What can I use instead of gruyere which is so expensive?
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cbayer
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Sun Jan-31-10 02:27 PM
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1. Any swiss cheese will work. Emmentaler tends to be less expensive. |
Warpy
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Sun Jan-31-10 06:11 PM
Response to Reply #1 |
2. Heck, I've used grated Pamasean in a pinch |
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Edited on Sun Jan-31-10 06:11 PM by Warpy
when I was out of everything else. It wasn't as nice as Swiss because the flavor was a little too strong and I missed the creaminess of gooey melted semi hard cheese, but it was still good.
Mild jack will work, too. Just steer clear of Cheddar, too strong IMO.
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Phentex
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Mon Feb-01-10 07:51 AM
Response to Reply #2 |
6. I buy the big hunks of parm... |
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I don't know why I haven't branched out before.
Thanks.
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Phentex
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Mon Feb-01-10 07:50 AM
Response to Reply #1 |
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I can handle swiss. I don't use a ton of cheese either way but the price of gruyere stabs at me.
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Stinky The Clown
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Sun Jan-31-10 07:52 PM
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3. Mild provolone will work |
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Different flavor, but a pleasant mating. Don't use sharp provolone, though. Too strong.
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Phentex
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Mon Feb-01-10 07:51 AM
Response to Reply #3 |
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I was pretty sure you guys would have some options for me.
Thanks for the tips!
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Lugnut
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Mon Feb-01-10 01:23 AM
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I know it's an odd choice but it's very tasty and it works well with onion soup.
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Phentex
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Mon Feb-01-10 07:52 AM
Response to Reply #4 |
8. Not one I keep on hand... |
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but good to know. Thanks!
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Mira
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Mon Feb-01-10 02:09 PM
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9. I read all the replies |
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and not being a gourmet or a gourmand I tentatively ask for fear of being flamed: "What's wrong with Mozzarella"?
I made FrenchOSoup last week, slow cooked onions, 12 hours w a little butter and EVOO thin slices of home baked artisan bread in bottom of wide mouthed bowl onions on top hot seasoned beef broth more thin slices to float on top cover with Mozzarella
broil til just right.
(I can't afford Gruyere either)
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Stinky The Clown
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Mon Feb-01-10 05:16 PM
Response to Reply #9 |
10. There's nothing wrong with Mozz ....... but ...... |
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..... it is very "melty". Some people like that. Some don't. Again, this is a matter of personal preference, not right and wrong. I prefer not to use it. It is also a bit too mild for this application.
Again, consider mild (American-made) provolone. It is pretty universally available and not at all expensive. Not the same taste as Gruyere, but a similar "value" to it.
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Mira
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Mon Feb-01-10 11:31 PM
Response to Reply #10 |
11. OK - thanks! I'll try the Provolone. I, for one, do like "melty" cheese |
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when it is also a little crusty. I'll experiment though, there is always room for improvement.
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Eyerish
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Wed Feb-03-10 07:16 PM
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12. I use shredded gouda in mine... |
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smoked gouda when I'm feelin fancy...
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DU
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Thu May 09th 2024, 08:44 AM
Response to Original message |