1. Food
Janet A. Zimmerman

Great Gruyere

By February 7, 2013

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croque monsieurI have to admit that I'm not very adventurous when it comes to cheese. Anything blue or made with goat or sheep's milk makes my stomach turn, and many cheeses are -- to me -- just plain stinky. But the cheeses that I like, I really love. Take Gruyere, for instance. I use it (and its cousin Emmentaler) in sandwiches like croque monsieurs (pictured) or patty melts, and it's a natural for gratins like these potatoes dauphinoise. Oh, and quiche. I'll stop now, but you get the idea. I love Gruyere.

Image Dave Scantland


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