It's sort of funny how a store will offer Gruyere cheese from three different sections. There's the cheese over in the dairy near sour cream, there's the cheese in the deli, and the cheese near the deli.
This cheese was found near the deli.
I'm starting to notice that some Gruyere's are firmer than others. This one is really firm. It melts just as well as a softer brand, even the part I thought might have been rind. I wonder if firmness is directly correlated with price.
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