Affairs with Wisconsin Gruyere
A few weeks ago, my friend Mike Geno received an 18-pound wheel of Grand Cru Gruyère from Wisconsin in the mail. The American Cheese Society (ACS) had commissioned him to paint a series of award-winning cheeses, but after he finished the portrait, he was left to scratch his head. What does one do with a whole wheel of Gruyère? Of course, I got a call.
Should you find yourself in a similar pickle, let me pass along some advice: 1) Never fear too much Gruyère, and 2) buy a bag of onions, a sack of potatoes, and a dozen eggs. To continue reading, please click here.
Disclosure: This post is part of a series I write for Di Bruno Bros., one of my fave haunts in Philadelphia. I am paid for this service, which is how I maintain my cheese habit.