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.
This looks fantastic! I was just pondering what to do for dinner AND I just finished a giant batch of beef stock (that needs putting away) so this is perfect. It’s only slightly tragic that I don’t have any Gruyère to go with it. C’est la vie. Although I will definitely have to try the ‘thin triangles of Gruyère on top of almond biscotti topped with a thin layer of apricot jam’ combo. I only ever buy apricot jam because it is fabulous
Kate, thanks so much for your comment! Let me know what you think of the biscotti and apricot jam combo with Alpine cheese. Cheers to you!