Is this stuff really worth the cost for use in Mac and Cheese?
I can only find it for $9 for an 8oz block.
Yes, OP, IMO it is worth it. Even more than in mac and cheese, though, Gruyere is essential for a great (not just good, but great) quiche AND great french onion soup. It's flavor, plus it's melt factor turns dishes like mac and cheese, quiche, french onion soup, and even a grilled cheese up a few notches to greatness. Try and find French gruyere if you can, but swiss is good too. For macaroni and cheese, I like to use a combination of cheeses. I usually do 1/2 gruyere, 1/4 cheddar, and 1/4 italian fontina, and then add some parmesan to the top.
It might be similar and it may very well be better but its not gruyere
>muh cultural food appropriation
Never said that but you can't call something something it isn't. You wouldn't call a Canadian Lobster a Maine Lobster nor would you call a blue point oyster a wellfleet oyster.
I see you typing, but all I read is "blah blah blah". There's no need to turn OP's thread into a battle over fucking cheese appellations. You said your peace, I said mine, let it go.
>... You wouldn't call a Canadian Lobster a Maine Lobster nor would you call a blue point oyster a wellfleet oyster.
Actually, marketers often do call Canadian lobsters "Maine lobsters", as that's an accepted name for the species (along with American lobster), not an indication of its origin. And in an additional twist, some lobster caught in Maine is referred to as "Maine lobster from Canada", because you can't sell adulterated (chopped/frozen/etc) Maine lobsters in Maine if they're listed as caught in Maine, so companies ship them from Maine to Canada for adulteration, relabeling, and import back to Maine as a "product of Canada".