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/ck/ - Food & Cooking

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File: 89 KB, 1200x798, 1200px-Gruyère.jpg [View same] [iqdb] [saucenao] [google]
12800875 No.12800875 [Reply] [Original]

What's a good, cheaper alternative to Gruyère? As a table cheese and for melting.

>> No.12800963

>>12800875
Emmental or Gouda.

>> No.12801026

>>12800875
Eating less cheese.

>> No.12801029 [DELETED] 
File: 135 KB, 360x394, 1559137505674.jpg [View same] [iqdb] [saucenao] [google]
12801029

The poopooweewee cheese you stupid little nigger

>> No.12801035

>>12800963
Seconding gouda as a low-price everyday cheese

>> No.12801110
File: 159 KB, 500x500, Cabot_Cheddar_Cheese_Powder.png [View same] [iqdb] [saucenao] [google]
12801110

>>12800875
BEHOLD THE POWER OF CHEDDAR!

>> No.12801121

>>12800963
>>12801035
>Emmental or Gouda
>alternative to Gruy\'ere
??

>> No.12801143
File: 541 KB, 1417x945, Montasio-Dop-fresco-2-5-mesi (1).jpg [View same] [iqdb] [saucenao] [google]
12801143

pressed asiago or montasio

>> No.12801151

>>12801121
They're not the same cheese of course, but you can substitute them with decent results.

>> No.12801159

>>12800963
Wtf

>> No.12801196

>>12801026
This is simply out of the question

>> No.12801223

>>12801110
Fuck cheddar

>> No.12803023

Cheaper Gruyère

>> No.12803039

Smoked gooda. Smoke did it

>> No.12804728

>all these terrible choices
No one here actually eats cheese, do they.

>> No.12804874

>>12800875
Comte. It's the same thing except French

>> No.12804880

Trader Joe's has it for $10 a pound. That's pretty reasonable for good cheese. Stop being poor.

>> No.12804980

>>12800875
>table cheese
are you my mom?

>> No.12805009

>>12801151
With taste buds like yours, you may as well sub in Great Value cheese. Holy shit, anon. Gruyere is nothing like Emmental or Gouda. Fuck, even something generic like Parmesan is closer.

>> No.12805012

>>12804880
>$10 US
>half a kilo
>cheap
Fucking Burgers kek

>> No.12805016

>>12805012
yes thats enough cheese for like 3 or 4 people, how is 10 bucks not a reasonable price

>> No.12805027

>>12800875
a mixture of camembert, provolone, and caciocavallo

>> No.12805036

I'll give you fags my fumunda cheese for free.

>> No.12805729

>>12805012
>>12805016
Fuck you niggers cheese is 10usd for 200g here

>> No.12805751
File: 476 KB, 579x605, 1563940963440.png [View same] [iqdb] [saucenao] [google]
12805751

shill me good low calorie cheese varians please. i am on fat loss and living with this little cheese is unbearable, i beg of you ONIGAI.

>> No.12805761

>>12805751
Cream cheese, queso, fresh (?) cheese. To my knowledge all hard cheeses are basically pure fat&protein and you should be looking for a higher water content to dilute the calorically dense cheese

>> No.12805843
File: 105 KB, 1200x630, Alpzirler.jpg [View same] [iqdb] [saucenao] [google]
12805843

Gouda? Emmental? Cheddar? Yeah maybe OP was talking about a cheese similiar to Gruyere?

Alpzirler. Cheaper atleast where I live. Aged 6 months, (the gruyere in OPs pic looks the same age) has a bit stronger but similiar nutty and creamy taste. Does not hold a candle to Kaltbach gruyere, but -> so much cheaper

>> No.12805864

>>12805761
i am looking for effecient cheese that i dont need to use much of to get flavor.

>> No.12805875

>>12805009
no, you are wrong, Emmentaler is alright and tastes similarly

>> No.12805893

>>12805875
emmentaler is quite literally the shittiest of hard cheeses, meanwhile gruyere is at least high tier. try again.

>> No.12805954

>>12805893
this, might as well eat hardened milk. Emmentaler has no flavor compared to gruyer.

>> No.12807128

>>12805875
I feel bad for your tongue, you must have really fucked it up somehow to think that.

>> No.12807141

>>12805954
you're buying the wrong type of emmentaler

>> No.12807199

Cheesemakers really failed engineering 101.
Optimize your process for cost reduction. Dont fucking lie to me and say your raw ingredients cost more, or the idle time in storage has any cost at all.
FUCK YOU. No cheese on Earth should cost more than five bucks a pound, it all starts with fucking MILK. Every single expensive cheese seller should be jailed, and possibly executed in front of a live studio audience.

>> No.12807219

cheesefags are just winefags but fatter

>> No.12807231

>>12805875
wär hät diar dänn is hirni gschissä?

>> No.12807235

>>12805864
Parmigiano Reggiano for less quantity and more quality.
Smoked gouda for more flavor but less quality.

>> No.12807259

>>12807231
Bergkchäse isch Bergkchäse

>> No.12807277

>>12805009
I don't know what you think you know about cheese, but saying Parmesan is closer to Gruyere than Emmenthaler is is absolutely stupid.
Emmenthaler and Gruyere are both Swiss cheeses. You could try generic Swiss, or Jarlsberg, as substitute for Gruyere, but obviously a cheaper cheese will not have the same depth of flavor because it isn't aged as long, thus is more dilute and less developed. Don't be stupid. Educate yourself before you word vomit.

If you want something aged - and therefore more flavorful - but also cheap, why don't you try munching on your dirty old cum rag?

>>12807199
>Optimize your process for cost reduction.
Fine cheese is art, not exclusively business. You're more than welcome to buy Walmart brand bullshit cheese product, whose process was optimized for cost reduction.
People who think they deserve quality without paying for quality should be executed.

>> No.12807305

>>12805843
This is such a rare cheese. If you Google Alpzirler Wiki, you get to this thread. You Austrians should advertise that more.

There are none OP. If the recipe calls for Gruyère than you need Gruyère. For melting you can try whatever you want. But it won't get anywhere close to Gruyère.

>>12800963
This is wrong. Emmentaler isn't close. You could try a mature or old Gouda, but it isn't the same nutty flavour and will due to its maturity melt way worse.

>>12807259
No, mountain cheese isn't all the same. And don't try to write Swiss if you can't do it, kankermof.

>> No.12807340
File: 139 KB, 600x600, or just classic velveeta.png [View same] [iqdb] [saucenao] [google]
12807340

>> No.12807365

>>12807305
I do what I like and you silly fuck
and Emmentaler is cheap and much closer to Gruyere than fucking Gouda
Also for OP, any Bergkäse will do the trick

>> No.12807372
File: 90 KB, 580x870, cheeseburger.jpg [View same] [iqdb] [saucenao] [google]
12807372

>>12807365
more like Käseberg lmao

>> No.12807403

>>12807305
>Swiss is a language
Retard.

>> No.12807433
File: 64 KB, 500x500, laughing.jpg [View same] [iqdb] [saucenao] [google]
12807433

>>12807277
He defends the "artisans" umm, "art" which has five bucks in ingredients and takes all of an hour of unskilled labor and a year of ass scratching while waiting to make.
You really do want to support that kind of business?
Ill bet you have the whole set of "230" pans from Oregon craftsmen too.

>> No.12807441

>>12807403
>Swiss isn't a dialect
Actual retard.

>> No.12807481
File: 373 KB, 516x368, d041b8fae23506e02cd24dc8ac36f112.png [View same] [iqdb] [saucenao] [google]
12807481

>>12807433
poor quality troll
go back to troll school and pay attention in class this time

>> No.12807488

>>12804874
This. Comté is cheaper (at least in France). Also, there is some good Emmental but don't try cheap ones.

>> No.12807525

>>12807441
I wonder if the French Swiss display the same level of retardation towards French people as the German Swiss do towards German people.

>> No.12807561

>>12800875
asiago