babywings76
Gold Member
- 7,288
My son's preschool teacher was asking me today if I know of a good substitute for Gruyere cheese. She is making a new recipe that she got from the Food Network. The recipe has wild rice, chicken, cinnamon, cranberries, cream, and the gruyere cheese. The cheese is supposed to get melted. She found the cheese, but didn't want to spend $15 on it. So she's wondering if there's a good substitute (that is economical in price).
I looked it up online and I've heard a few different things: swiss (since Gruyere is a form of Swiss), Provolone, or Fontina. What do you think? Which do you think would be better for her in this recipe?
I looked it up online and I've heard a few different things: swiss (since Gruyere is a form of Swiss), Provolone, or Fontina. What do you think? Which do you think would be better for her in this recipe?