I 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