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Emmentaler and Gruyère close in texture and flavour and interchangeable? Oh boy, if you ever travel to Switzerland, I recommend you to keep your opinions on che

by enopod_ 11mo ago

Emmentaler and Gruyère close in texture and flavour and interchangeable? Oh boy, if you ever travel to Switzerland, I recommend you to keep your opinions on cheese to yourself. ;) Emmentaler has holes, is low in salt and has a taste which is on the bland side (I personally don't like it), whereas Gruyère has no holes, is saltier and has a much richer and "rounder" flavour. It comes in different stages of ripening, from young, which is soft in texture and mild, to old, which is hard and has a much stronger flavour. I personally like Gruyère mi-salé a lot, the semi-ripened one. It's close to a perfect cheese if you ask me.

Freak_NL 11mo ago
I'll never understand how people can think 'Gruyère' and then imagine cheese with holes in it… A fun fact: the Dutch don't usually think of Emmentaler when you say 'Zwitserse kaas', but of these paper shakers filled with grated Schabziger: https://www.gourmandgazette.nl/2023/12/08/zwitserse-kaas/ https://www.gourmandgazette.nl/2023/12/08/zwitserse-kaas/ Those have been sold as 'Zwitserse strooikaas' for decades.
- Steve44 11mo ago
  > I'll never understand how people can think 'Gruyère' and then imagine cheese with holes in it I've put a lengthier response to the parent post, but look at https://classicfinefoods.co.uk/dairy/5713-french-gruyere-pgi.html https://classicfinefoods.co.uk/dairy/5713-french-gruyere-pgi... as that may solve our quandary.
Steve44 11mo ago
> whereas Gruyère has no holes TIL that Gruyere from France is different to Swiss and it must have holes. https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese > The PGI documentation also requires that French Gruyère has holes "ranging in size from that of a pea to a cherry", a significant departure from the Swiss original. Peter Ungphakorn, a Swiss local and an international trade expert, comments that the French Comté cheese could be a closer match to the Swiss version. And there is a good image of Gruyere with holes here, https://classicfinefoods.co.uk/dairy/5713-french-gruyere-pgi.html https://classicfinefoods.co.uk/dairy/5713-french-gruyere-pgi...

by enopod_ 11mo ago

Freak_NL 11mo ago

I'll never understand how people can think 'Gruyère' and then imagine cheese with holes in it… A fun fact: the Dutch don't usually think of Emmentaler when you say 'Zwitserse kaas', but of these paper shakers filled with grated Schabziger: https://www.gourmandgazette.nl/2023/12/08/zwitserse-kaas/ https://www.gourmandgazette.nl/2023/12/08/zwitserse-kaas/ Those have been sold as 'Zwitserse strooikaas' for decades.

Steve44 11mo ago
> I'll never understand how people can think 'Gruyère' and then imagine cheese with holes in it I've put a lengthier response to the parent post, but look at https://classicfinefoods.co.uk/dairy/5713-french-gruyere-pgi.html https://classicfinefoods.co.uk/dairy/5713-french-gruyere-pgi... as that may solve our quandary.

Steve44 11mo ago

> whereas Gruyère has no holes TIL that Gruyere from France is different to Swiss and it must have holes. https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese > The PGI documentation also requires that French Gruyère has holes "ranging in size from that of a pea to a cherry", a significant departure from the Swiss original. Peter Ungphakorn, a Swiss local and an international trade expert, comments that the French Comté cheese could be a closer match to the Swiss version. And there is a good image of Gruyere with holes here, https://classicfinefoods.co.uk/dairy/5713-french-gruyere-pgi.html https://classicfinefoods.co.uk/dairy/5713-french-gruyere-pgi...