T'smom Posted January 28, 2010 Share Posted January 28, 2010 If you were going to make a recipe that called for Gruyere, but you didn't really want to use it- what kind of cheese would you substitute? Thanks! Quote Link to comment Share on other sites More sharing options...
Cinder Posted January 28, 2010 Share Posted January 28, 2010 Well, from what I know of gruyere it's soft and melty and has a mild flavor. I've only had it on top of French onion soup. I think I might try monterey jack. Or maybe mozzarella? What's the recipe? Cinder Quote Link to comment Share on other sites More sharing options...
Jen in PA Posted January 28, 2010 Share Posted January 28, 2010 I would probably use swiss. Quote Link to comment Share on other sites More sharing options...
AmeliaBinMO Posted January 28, 2010 Share Posted January 28, 2010 I'd substitute with Swiss also. Quote Link to comment Share on other sites More sharing options...
T'smom Posted January 29, 2010 Author Share Posted January 29, 2010 It's for a mac and cheese recipe....I'll try the Swiss! Quote Link to comment Share on other sites More sharing options...
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