Gruyere Cheese

>le gruyere
>le
BACK 2 L'EDDIT

what's wrong with Velveeta?

>>7342131
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.

>>7342261
Gruyere is AOP protected and is only from Switzerland. If its produced in France its not Gruyere.

>>7342148
Thats literally what its called, dumbfuck.

>>7342276
AOP is the most retarded shit, I mean jesus fucking christ.

>>7342276
Who fucking cares, the French make it better.
>muh cultural food appropriation
Fuck ooooooooooffffffff............

>>7342296
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.

>>7342321
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.

>>7342276
The French stole it from Reddit

>>7342321
Yeah, and you wouldn't call your mother a respectable woman.
I like my champagne to come from new jersey with a screw cap, thank you very much

>>7342321
>... 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".

Gruyere is my fav. No exception. With everything.
Do they really sell this exact brand in the us? Neat.

>>7342131
>not even the best swiss alpine cheese
It's a top level meme, even the french fell for it.

>>7342131
Tastes like poo to be honest

Eat a non meme cheese like white cheddar or red cheddar

>>7342131
no, its overly salty meme cheese that adds little to no flavor in mac & cheese