I had a question regarding a Fondue recipe I plan to try.
The recipe calls for Emmentaler. From what I understand this is Swiss cheese. I want to use shredded "Americanized" Swiss I bought at Kroger's instead of a 8 dollar block of Swiss that was imported.
Will this cheese work as a substitute? Please keep in mind I will be using an equal part of Gruyere in the recipe.
I wasn't sure about taste and consistency. I figure I wouldn't miss too much of the "nuttiness" of a finer block of Swiss since I am using Gruyere. So my main concern would be texture and consistency. I've read where some recipes have "clumped" from using inferior cheeses. But none used Swiss. These were mostly forays using Mozzarella and other cheeses not traditionally associated with Fondue.
Can anyone advise or provide helpful tips or potential pitfalls?
I have zero qualms about going to get a decent block of Emmentaler if necessary. But will I really be getting an exponentially improved recipe with it in lieu of the cheap Kroger brand?
Any advice at all would be greatly appreciated.
Updated 4 months ago | 19
Updated 5 months ago | 34
Updated 1 month ago | 10
Updated 2 months ago | 3
Updated 17 days ago | 3