I needed a cheese for a recipe, a Gruyere cheese. I've used Gruyere before, even in recipes already on this blog. But I want you know something about Gruyere. At least the one I use.
It's a brand called Grand Cru. They know what they're doing when it comes to Gruyere. After all, it's award-winning cheese.
Now here's a little something you should be aware of if you are not a big cheese aficionado. That print on the edge of the cheese? It's not fruit juice like the USDA stamp on beef. It's not edible. Don't eat it. It's a very thin waxy papery thing. Cut it off the edge of the cheese.
If you don't cut it off, you'll get the waxy, ultra-thin paper between your teeth, on your tongue. Your soft palate will suddenly be very noticeable as it is that part of your mouth that is immediately and drastically affected.
Biology or anatomy instructors could use cubes of cheese with the printed paper on them to demonstrate easily to students where the soft palate is. It would be a two-fer lesson: one on the anatomy of the mouth, one on the preparation of cheese.
Available at Ralph's for $8.99/8 oz. Hmm, it's pricier than the Comte I bought from the Meat House.
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