"jmcquown" > wrote in message
...
> Benny wrote:
>>> Subject : Can someone translate please?
>> > From : <Steve Wertz> ost
>>
>> > Use gruyere(sp) or aged provalone (but not dry provolone).
>> >
>> > -sw
>>
>> My wife used gruyere in a potato gratin last week. It's one of the
>> most vile foods I have ever had the misfortune of smelling and
>> tasting so try it out at your delicatessen's first.
>
> Gruyere is not intended to be used in potato gratin. It's a swiss cheese
> akin to Emmathaler and works best (if not just for snacking) in fondue
> with
> a little dry white wine or kirsch.
>
> Jill
>
>
What? Since when? It's one of the go to cheeses for gratins as well as
fondue and grilled cheese sandwiches. It has wonderful melting properties.
Maybe this fellow got a bad batch but to suggest that it is not "intended"
to be used with potato gratins is just plain... well... ill-informed. On
what could you possibly have based this answer? I have dozens of cookbooks
that have gratins made with gruyere and/or emmental plus it's frequently
used in French onion soup gratinee and cheese quiches.
Kate