CheeseReviews.org

I think I'm missing something with Gruyère. I keep expecting it to be more aromatic and robust. And surely the "cave aged" version - aged for twice as long and coddled by Swiss cheese masters - would capture that. But no, this just tasted like really good Swiss cheese to me. Mild, nutty, cheesy, aromatic. I tried it side by side with Emmental and Beaufort, and I could certainly taste the difference, but it was pretty subtle.

We made some fondue and some potato gratin with it. Very yummy. And of course it melts to a wonderful texture. Maybe I'm just asking too much. Maybe it just is what it is.

Or perhaps I shouldn't give up so easily and the wondrous Gaulish Über cheese is still out there waiting to be nibbled. I'll keep my eyes open for that.