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Old 03-28-2005, 06:48 AM   #1
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Sub for Gruyere?

I can't always find Gruyere around here. What would be a good substitute?

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Old 03-28-2005, 07:18 AM   #2
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I think if you're going for the flavor, Gruyere is like a mild swiss cheese. If you're going for the texture, Asiago or Fontina are similar.
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Old 03-28-2005, 12:05 PM   #3
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I agree that all of those would be pretty decent subs. I also think Jarlsberg, which is pretty easy to find, might work, as well, depending o what you are making.
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Old 03-28-2005, 04:15 PM   #4
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I am making a potato and fennell gratin.
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Old 03-28-2005, 07:04 PM   #5
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I would go for the consistency then. It doesn't have to be a swiss/nutty flavor. Any semi-soft white cheese that was mentioned would work great.
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Old 03-29-2005, 12:23 PM   #6
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I think I would go with asiago -- personal preference.

I would choose a cheese based on consistency and taste. I think you could probably use any semi-firm cheese that melts well (not soft like brie and not stringy like mozarella), even a cheddar or jack.
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