387545 Mon Apr 02 11:22:09 -0700 2007 12 31 Home Cooking 0 2443172 Okay, here's the deal. I'm super broke right now and my local supermarket isn't selling gruyere anyway, but I'm making a French Onion Soup tonight. I already own the following cheeses: Jarlsberg Provolone Parmigiano-Reggiano Gouda Muenster Cheddar Ricotta Mozarella And the standard grocery-store container of Kraft Parmesan Don't bother asking how I own all these cheeses and I don't even know what half of them taste like. It's too long a story. If I can't find any gruyere at the other market tonight, I was thinking of substituting a combination of the Jarlsberg, Provolone, and Parmesan. Any of you cheese-hounds have any suggestions? Thanks. Mon Apr 02 11:22:09 -0700 2007 87974 Neatoman 1 2443186 I think the Jarlsberg by itself would be really good. Mon Apr 02 11:24:38 -0700 2007 2443172 12400 WildSwede 1 2443200 I have used the fresh mozzarella from Costco with yummy gooey success. I throw some baguette slices in a bowl, put the slices of cheese on top, ladel over the hot soup. Not traditional but very good. Mon Apr 02 11:27:11 -0700 2007 2443172 10703 wendy8869 1 2443206 Jarlsberg. But why would gruyere cost more than Jarlsberg? Maybe do a bit more comparison shopping is called for here. But, whatever you do stay far away from supermarket "swiss" and parm from a can. What are you even doing here if you'd consider parm. from a can? Mon Apr 02 11:28:47 -0700 2007 2443172 23824 niki rothman 2 2443360 It's not that gruyere is more expensive, it's just that it's not around. Can't find it anywhere. I've checked Costco, Ralph's, Albertsons... May check Bristol Farms later. Probably have better luck there. Mon Apr 02 12:04:19 -0700 2007 2443206 87974 Neatoman 1 2443221 I would think that combo would be good, along with some muenster since it has a higher fat content. The nuttiness of the Jarlsberg, the body from the provolone, and the parmi-reggi for accent on top sounds pretty good considering that "this is all you have!" One should be so lucky to be broke and have this many to choose from! Good luck! Mon Apr 02 11:32:51 -0700 2007 2443172 64003 bulavinaka 2 2443390 Haha. Yeah. My shopping habits are pretty inexplicable. Mon Apr 02 12:10:36 -0700 2007 2443221 87974 Neatoman 2 2445068 That's what I was thinking! Such a wealth of cheeses! I think the Jarlsberg will work perfectly, though with a good grating of Parmigiano might be even better! I think it's wonderful you're being creative on a budget. Happy Cooking and Much Prosperity! Mon Apr 02 22:39:40 -0700 2007 2443221 18222 maria lorraine 1 2443249 I'd mix jarlsberg with provolone, which is a better melting cheese. Mon Apr 02 11:37:32 -0700 2007 2443172 14157 C70 2 2443350 I'd do it this way, too. Maybe 65/35 Jarlsberg/provolone. IMO you need cheese with a taste that can stand up to the soup and a good melting texture. Mozarella doesn't have the right taste or texture to me, and I get really angry when a restaurant tops their soup with it. Mon Apr 02 12:02:37 -0700 2007 2443249 43893 C. Hamster 3 2445136 How about grating some of the muenster in with it - as I've mentioned above, I think the higher fat content would be sublime in contrast to the oniony soup... Mon Apr 02 23:56:47 -0700 2007 2443350 64003 bulavinaka 1 2443317 I had some provolone left over once and decided to make FOS to use it up. It tasted great and what's better, the round shape of the cheese is perfect for the ramikin I used. DT Mon Apr 02 11:53:06 -0700 2007 2443172 11291 Davwud 1 2443371 Wow, this response is amazing. This my first post here and I got 7 replies in like an hour. Thanks a ton you guys. I will definitely keep hanging out here. Mon Apr 02 12:06:32 -0700 2007 2443172 87974 Neatoman