I want to make Ina Garten's Spinach Gratin. It calls For 1 cup parmesan as well as 1/2 cup gruyere, but the husband doesn't like gruyere, so can I use all Parmesan or get another type of cheese ? (I'm thinking maybe Fontina)
I think Emmantaler is just as strong as Gruyere, so I'd suggest Jarlsberg... swiss but milder if you ask me.
I had the same problem with a spinach strata recipe and I asked my cheese guy. He rec'd a milder emmentaler or a fontina. I used the emmentaler and hubby loved it.
swiss or try cheddar cheese-will be different but nice
I vote for Emmentaler as well.
But if he does not like gruyere he is not going to like ementhaler either. Probably the least offensive would be something like Kraft swiss. May as well go with what you like
You could even use a combo of parm and sharp cheddar. Whatever pleases the both of you. It will be fine.
Thank's guys I knew I could count on you!
Emmentaler, but your husband may not like it's flavor either. I like the combo of young fontina and parmesan, too, if he's just not a fan of these sort of nutty, aged cheeses in general.
I like the idea of a combination of Fontina and Parmesan - parmesan will give it a little sharpness.
Or Swiss. Usually I substitute a good swiss for Gruyere
Most Recommended Discussions on Cheese
Mar 7, 2014
NYMag: 50 Cheeses to Eat Now
about 17 hours ago
Not permitted to bring cheese...
about 1 hour ago
American Original Cheeses
about 2 hours ago
The Independent: Scientists...
about 4 hours ago
Fresh mozz smells like...perfume...
about 20 hours ago
Salads You Can Serve as Sandwiches
See All 16 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise