This recipe calls for Gruyère, and there are a lot of Gruyères available. The Antonellis often use the 1655 Le Crêt Gruyère, or substitute with an Alpine-style cheese such as Pleasant Ridge Reserve (from Uplands Cheese Company in Wisconsin). For the meat, use any type of ham, but the Antonellis prefer Surryano ham, shaved thin. But they’ve also used La Quercia Speck Americano, which gives the strata a smokier flavor. For the bread, the Antonellis suggest Easy Tiger’s pain au levain, and if you’re not a fan of tarragon, substitute with another seasonal herb.
For 4 Person(s)