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Double Cream from Gruyere

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Double Cream de la Gruyere is an amazing thick cream from Switzerland. Hard to source but since it is usually/often shelf stable, worth stocking a few if you find it.

 

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Yes, it's this thick. A classic use is as a dessert ingredient. Simply a splat of this cream and a handful of crumbled hard baked meringue. Sounds dumb but it's ethereal, rich and not too sweet.

 

But also an incredible cooking ingredient. Like scalloped potatoes. (Pommes Dauphinoise)

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It's UHT. Do you find that affects the flavor at all? It does for other dairy products, to my palate. But I guess if you're going to use it in a cooked dish, or with a lot of other things on the plate, maybe it won't matter?

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Well okay then. I just fear that the place I might find it with most ease is one that tends to sell "job lot" food products (although they'd probably deny it). But I'll still look.

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Ooh, good timing--my parents are leaving for Switzerland on Sunday, and Dad is on a mission to eat as much cheese and chocolate as possible. I probably won't be seeing them for a few months, though--how long does it keep for? Or, if they find it, should I have them send it to me as soon as they get back to the US?

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Ooh, good timing--my parents are leaving for Switzerland on Sunday, and Dad is on a mission to eat as much cheese and chocolate as possible. I probably won't be seeing them for a few months, though--how long does it keep for? Or, if they find it, should I have them send it to me as soon as they get back to the US?

(Only to you will I confide that the package I opened last week had a 'use before' date of 2012. Taste and texture were excellent. Altho it was shelf stable, I HAD kept it in the refrigerator all that time.)

 

That said, and he definitely should bring you a stash, do encourage him to find the fresh stuff. You slather it on meringues for a "light dessert". Heaven. The meringues are even sold along side in cheese shops. as in this shot, courtesy of Libovitz' article.

 

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