well, i would always just use some goats cheese or mature cheddar,
no jokes, goats cheese is meant to have the same consistency as Swiss and will cook for the same time and in exactly the same way,
the only different thing about it is that there is a very small distinction in taste,
but who's going to know right?
If you use less cream cheese than the recipe calls for, there will be less cream cheese in the prepared dish. Depending on the other ingredients, the effect may or may not be noticeable. I would suggest using the amount of cream cheese that the recipe calls for. You might be able to use a portion of plain (unflavored) yogurt in addition to the lesser amount of cream cheese to save on calories or fat content, but I would still go with the full amount of cream cheese that the recipe calls for.
No, Provolone cheese melts faster because it is semi-hard, and Swiss is hard.
Depends on what recipe
like all other cheese Swiss contain dairy which molds after so long:)
Swiss cheese tends to be more lower in sodium than other cheeses. If you don't care for the strong taste of swiss, try baby swiss.. it is much lighter! Swiss cheese has more calcium than many other types of cheese. Calcium-rich foods reduce fat-producing enzymes and increase fat breakdown. The best pick would be a reduced-fat variety.
When making a smoked salmon and egg wrap recipe that called for Havarti Cheese, I substituted a lacey Swiss cheese. It was delicious. I had not made this recipe before, so I don't know if I changed the flavor with this substitution, but it was all that I had on hand. I have seen other recipes that call for Havarti or Brie. Further research suggested muenster. It is going to depend on the other ingredients in your recipe, and the texture, taste, and presentation that you want that will determine your best cheese substitute. Good luck, and have fun with it.
Comte would be a very good substitute. Other than that, a cheddar or similar.
There is only one cheese sauce recipe made by Rachael Ray and it is called the Three Cheese Sauce. Other variation of this recipe on the internet are not from Rachael Ray.
Yes, it is made in Switzerland. It is also made in other countries.
Both are popular cheeses and they are very similar in fat and salt content. Most people use Swiss cheese when they want a mild flavored cheese and cheddar when they want a stronger flavor. They are equally good.
that would depend on the macaroni recipe used....based on cheese, dairy, and other ingredients.
Mozarella if you don't mind a slightly different taste.