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.

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2 Responses to “Affairs with Wisconsin Gruyere”
  1. Kate says:

    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

    • tdarlington says:

      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!

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