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Originally Posted by mfergusont
Hi Peckkale!! How have you been?
Thanks for posting this! I am going to go to the grocery store this afternoon and get the stuff for it. But what is Gruyere cheese? Is it a specialty?
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Hi Sweetie.
I'm doing great. I come and read the board everyday so I'm here even when you're not seeing posts from me. Fact I'm headed to the Doctors for my three month post-op check-up this afternoon. Hopefully he'll be a bit happier with my weight-loss then he was last time.
Here is a link on Gruyere Cheese. It's a gourmet cheese. You can actually substitute Swiss cheese for Gruyere.
http://entertaining.about.com/librar.../blgruyere.htm
****It has been made since the 12th Century, when cheese was used as currency in Switzerland. It is yellow and firm, but softer and smoother than the next-best-known Swiss cheese Emmental, and has smaller "eyes" (holes), about the size of peas. The production and naming of the real-McCoy Swiss Gruyère is strictly controlled (as with Champagne in France and Parmigiano-Reggiano cheese in Italy), and the wheeles, which can weigh up to 77 pounds, have the word "Switzerland" stamped all over them. But there are many imitations and descendants of this cheese. Beaufort and Comté (or Gruyère de Comté), from France, and Appenzell, from Switzerland, are Gruyère-type cheeses, and there are versions made in the US. It's a great eating cheese and also a great melter.