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| What cheese mixtures do you recommend for our savory flans? We are using grated cheddar cheese, but want a more dominant flavor.M.E., Alexandria, Va. | to Top |
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I like using Emmental and Gruyere cheeses together for savory flans, such as quiche. Emmental, which also is called Emmenthaler, is commonly referred to as Swiss cheese in the United States. Emmental is characterized by its large holes that grow in size as it ages. It is mild to strong, depending on the age and is slightly nutty to fruity in flavor. Gruyere cheese is traditionally made from unpasteurized cow's milk and is aged into a firm dry cheese that is pale yellow in the center and slightly brown around the edges.
Gruyere is usually aged 10 to 12 months before it is sold. The cheese has a strong flavor that is somewhat fruity and nutty tasting, much like Emmenthal.
1 part Emmental and 1 part Gruyere=classic mixture
1 part Emmental and two parts Gruyere=slightly tangy
All Gruyere=tangy
Tenbergen, Klaus. 2004July. The Workbench. Modern Baking 18: 10..
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Updated: Tuesday, May 22, 2007.
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