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May 17, 2014 03:15 PM


Hi all, I wanted to try a recipe from an old cookbook of mine that calls for "Lorraine Cheese." This recipe is for blueberry muffins. I'm wondering if they are referring to swiss cheese a.k.a. Quiche Lorraine? I've googled myself crazy trying to figure this out. There's an actual Lorraine brand but it's not available here in Paradise:) Can any of my foodie friends out there recommend a good substitute? Thanks so much:)

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  1. It might help to provide the name and date of the cookbook, and to paraphrase the recipe. It sounds to me like it should be some sort of cream cheese or mascarpone. Certainly it has nothing to do with Quiche Lorraine (see Alsace-Lorraine).

    1. The original Lorraine brand cheese is to Swiss cheese what American cheese slices are to cheddar -- a much milder, creamier, flatter-tasting processed version designed to fit on supermarket sandwich bread. The Lorainne cheese slices are a good bit thinner than standard cheese slices like Kraft Singles, and have holes put in them to look like real Swiss.

      If you can find a very thin processed Swiss-style cheese, like Sargento Ultra-Thin Swiss or Deli Fresh Extra Thin, that would probably work. But if your cookbook dates to before the 1970's, it's probably referring to something other than the cheese made by the Lorainne company.

      It's kind of weird to put processed cheese slices in blueberry muffins, isn't it?

      1 Reply
      1. re: ninrn

        Yes, it's really weird! Here's what I'm doing; I purchased Emmental Swiss, and I'm going to shred it pretty finely and put about half the amount called for in the recipe. I'll let you know how this experiment turns out:)

      2. Greygarious, the cookbook is "Country Living- Country Mornings Cookbooks." Copyright is 1989. The recipe calls for the usual ingredients; flour, baking powder, baking soda, salt, milk, sour cream, vanilla, butter, light brown sugar, eggs, vanilla, blueberries, and1/2 cup shredded Lorraine cheese.

        4 Replies
        1. re: Neurofabulous

          Hmm... At first I saw the 1989 and thought it must be Lorraine brand, but re-reading your recipe, I'm not so sure. The whole thing about Lorraine brand cheese is that it's pre-sliced. They were kind of pioneers in factory cheese slices. How would you shred those? Maybe the recipe does mean Swiss cheese.

          1. re: ninrn

            Lorraine brand was available at deli counters (may still be) in supermarkets, so not necessarily pre-sliced. You could buy a hunk of it.

            1. re: masha

              My mother always called it "moth eaten cheese". It has holes like swiss but much tinier ones.

          2. re: Neurofabulous

            Well, you can't shred cream cheese so my first guess is wrong. Weird recipe - have you previously tasted them? If not, you might want to pick a more typical recipe, especially if you plan to serve them outside of your own household. Just because a recipe is in print does not guarantee that it should ever be made or consumed....there are some horrific combos out there.

            I'd reserve a shredding cheese for savory muffins/biscuits/scones to accompany soups, stews, or egg dishes. A nearby bakery sells a biscuit containing ham, gorgonzola, and caramelized onion which is out of this world. The best thing ever alongside a bowl of split pea soup.

          3. UPDATE!
            I just made them and they are outstanding - the cheese I think adds a nice density/a bit of a tang to them. They came out looking really pretty, too, which helps because they're for a breakfast with friends tomorrow morning. I can upload the recipe if anyone's feeling brave out there or would like to have a look at the recipe. The blueberries are so good this time of year. Kind of a nice surprise to have such an iffy endeavor come out successfully!

            1. Thanks for the update -- please add the recipe!

              5 Replies
              1. re: DebinIndiana


                Go to the end of article. (Didn't mean to jump in but wanted to save the time typing it out!



                1. re: DDaruba

                  Thank you Debbie! You are an amazing sleuth to find this:)

                  1. re: Neurofabulous

                    Blueberry muffins with cheese sounds good to me! Only a few more weeks.

                    BTW Alpine Lace is the brand that all the delis here carry, I don't think it's actually imported but that's what I've always used for my Quiche Lorraine.

                    1. re: DDaruba

                      Thanks for reporting back -- I'm glad they turned out well.

                      It's nice that the online recipe actually tells you what Lorraine cheese is!