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Swiss or Gruyere?

sweetpotato Dec 22, 2009 02:32 PM

I'm making a bacon quiche and a ham and mushroom quiche.
What cheese do you recommend for each, and why?

thanks so much, happy holidays!

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  1. c
    chefbeth RE: sweetpotato Dec 22, 2009 02:42 PM

    Anything with ham shouts "Gruyere!" to me -- same with mushrooms. I'd probably go goat cheese on the bacon (and add a little spinach) just for contrast.

    You do realize that there are very few wrong answers to this question, right? You're off to a good start -- Enjoy!

    1. s
      smartie RE: sweetpotato Dec 22, 2009 02:42 PM

      I think Swiss cheese is an American generic for Swiss type cheeses. I had never heard of it in the UK before I moved here. Over the pond you would ask for Emmenthal or Gruyere (which I think might be French but I could be wrong).

      1 Reply
      1. re: smartie
        paulj RE: smartie Dec 23, 2009 07:51 AM

        Swiss cheese in the USA is typically a large-eye Emmenthal like cheese. Gruyere is in the same family, but with small, almost nonexistent eyes. Depending on your store, you can get a variety of 'swiss' cheeses, whether the less expensive jarlsberg, Comte (very close to Gruyere), Emmenthal, etc.

        But beware that a European processed cheese (equivalent to 'american') is often labeled gruyere.

      2. Tom P RE: sweetpotato Dec 22, 2009 05:09 PM

        I love swiss but gruyere is the best - go for it! I cook with it all the time

        1. Emme RE: sweetpotato Dec 22, 2009 08:18 PM

          do you want to use the same for both? gruyere is lovely for both.

          for me personally, i'd probably use gruyere for the bacon and jarlsberg for the mushroom. my "why" is simply that i like the pairing of jarlsberg with mushroom very much... gruyere is a little stronger, and i think it gets matched well by the bacon.

          but as chefbeth says, can you really go wrong either way?

          1. shaogo RE: sweetpotato Dec 22, 2009 08:27 PM

            Another vote for gruyere, either way.

            Why not go nuts and add gorgonzola to the bacon quiche instead -- save the gruyere for the ham and mushrooms.

            1. bushwickgirl RE: sweetpotato Dec 22, 2009 08:43 PM

              And the winner is Gruyere!

              1 Reply
              1. re: bushwickgirl
                sweetpotato RE: bushwickgirl Dec 23, 2009 04:17 PM

                lol..AGREED !!! Thanks, everyone!!

              2. h
                Harters RE: sweetpotato Dec 24, 2009 03:20 AM

                I don't know what Americans might call "Swiss" cheese. Here in the UK, cheese would have a proper name rather than just a generic country name.

                I assume you're basing your bacon quiche on a quiche Lorraine - in which case I'd use Gruyere.

                4 Replies
                1. re: Harters
                  paulj RE: Harters Dec 24, 2009 09:38 AM

                  In the US, a 'swiss' cheese most likely is produced in Wisconsin or California or etc. Since these places also produce 'cheddar' cheese, etc., the name refers to a style, as opposed to a place of origin. Also the names originated long before the European 'place of origin' rules.

                  I don't recall seeing any domestically produced 'Gruyere'. As I wrote before, Swiss usually has large eyes. The cost of imported Gruyere tends to be twice, or more, than the domestic Swiss.

                  1. re: paulj
                    h
                    Harters RE: paulj Dec 24, 2009 10:32 AM

                    Thanks for the information.

                    If I've correctly understood the history, you're suggesting that the American reference to a style of cheese as Swiss, predates the UK calling Emmenthal, Emmenthal. You may, of course be right - I've no idea how long we've called cheeses by their proper regional names, although, of course, it is many many years. I've no idea what we might have called the many European cheeses that we import before that - perhaps we just called them all "foreign" :-)

                    1. re: Harters
                      paulj RE: Harters Dec 24, 2009 11:53 AM

                      My guess (and it is just that) is that the production of this type of cheese started in the US with German and Swiss immigrants, not the original English colonials. Particularly in the upper Midwest (states like Wisconsin) a large percentage of the population claims German and Scandinavian heritage.

                      There is, for example, a small town in southern Wisconsin called New Glarus, named after a conton in Switzerland, and founded in 1845
                      http://en.wikipedia.org/wiki/New_Glar...
                      "Nicklaus Gerber, who moved from New York, started the first cheese factories in New Glarus, beginning with the area's first limburger cheese factory on a farm four miles (6 km) southwest of New Glarus. Later he started the first Swiss cheese factory in Wisconsin between New Glarus and Monticello[8]."

                      1. re: paulj
                        h
                        Harters RE: paulj Dec 24, 2009 02:07 PM

                        I suspect your guess is right. I would also doubt that the production of Swiss style cheese in America was originally undertaken by English settlers - not least because we have absolutely no tradition, then or now, of producing Swiss style cheese in the UK. I'd also agree production of Swiss style cheese in your country is likely to have been by people with a Swiss heritage.

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