what is Groviera Cheese ?
Nathalie Chiva wrote:
> Groviera is the italisan translation of Gruyère.
This makes more sense on an Italian restaurant menu than my guess that
it was the misspelling of a Greek cheese.
I went back to have a look at which would make more sense from a
flavor/texture point of view, and I can't decide. The Gruyere would be
creamier texture, more meltable which might make more sense for a leek
soup where the Graviera would be more of grating cheese which would
still work for the soup. The Gruyere would be a stronger, nuttier
flavor (provided the restaurant owners were able to get a good one--
they vary mightily) where the Graviera would be milder and could still
bring out the flavors of the leeks very nicely.
O.K., here's my new theory: the menu makers couldn't decide between
Italian Gruyere and Greek Graviera so they purposely made it ambiguous.
That way they could serve either one on a given day depending on their
mood and what was available at the market.
--Lia
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