How can I choose the best replacement for Gruyere?

CHOD FOR GRUYERE can be either a relatively reliable choice or maybe the main kitchen error. It depends mainly on two criteria. The smaller of two fears taste, its complement or compatibility with the rest of your desktops. A more important problem is the way the cheese will be used, especially if it is cooked. Basic understanding of cheeses will help you decide well, but for some recipes that specifically insist on Gruyere, you will have to learn more about how cheeses are categorized and classified.

Gruyere is named for the city and region in Switzerland. There is a French government office that specifies internationally and enforces whether the cheese can claim this label. It is made of cow's milk, coagulated by a small amount of natural digestive juices extracted from a Czech calf. Solid curd, separated from liquid whey, are pushed into molds. For the first time, it relies on a salt solution and then decreases with specific bacteria to start the fermentation process.

The duration of the curing of this cheese must be either five or ten months. In addition, the temperature and humidity of its maturation of the chamber, sometimes natural mountain caves, also have close requirements. It is unpasteurized cheese, made without cooking. Some countries in the world, including the US, have regulatory restrictions on such dairy products, so Gruyere cheese can be less available in some places. If you want to replace Gruyere, basically you will try to match its character.

Gruyere is light yellow cheese, semi-hard in texture, with outer skin of bacterially thickened bark. Initial Brining produces pure, only a slightly salty and acidic taste. A relatively short treatment time gives a little color and walnut earth. It will look quite dry and will have granulated texture. This easily melts into a strong, smooth cream in the mouth.

If you simply try to match physical attributeIRU good substitutes for Gruyere. Pale white cheeses are too much like dairy products, while darker cheeses are too acidic in long -term fermentation. Cheese strength often corresponds to the concentration of taste, especially its salinity. Generally, dryer cheeses are easily melted into a creamy liquid, while wet cheeses can maintain their shape at even high temperatures. These tips can be everything you need to choose a good replacement on the French dessert plate of cheeses, fruit, nuts and wine.

However,

Gruyere is particularly highly considered to be cooking or baking cheese. Fondue, a boiling municipal pot of molten cheese sauce, in which the skewers of bread, vegetables and other meals can be immersed, may require Gruyere cheese. Other classic recipes, such as baked French onions and chicken cordon bleu, are often best prepared with it.

In Order, if you want to choose a replacement for Gruyere in these situations, it is best to explore and compare the appropriate humidity and fat content of both cheeses. RoleGruyere is about 36% water and 32% fat. Its mild taste and molten consistency closely correspond to cheeses such as Emmental, Jarlsberg, Fontina or French Beaufort.