Letâ€™s take a moment for cheese. My husband and I mark every special occasion with a cheese platter or traditional Swiss fondue. I have a group of girlfriends who scan a menu and always choose the meal with goat cheese. Cheese is very much a part of my social interaction.
My favourite appetizers involve baked products smothered in sharp cheeses or dips swirled with soft ones. My favourite dessert â€“ cheesecake. Stilton with honey â€“ a dream. Sharp cheddar with apple butter. Baked brie with brown sugar and walnuts. A chuck of crispy parmesan â€“ fantastic. The list goes on and on. So what cheese has impressed me lately, Gruyere Cave.
Gruyere is a Swiss cheese that is smooth, dense, nutty and spicy. It makes fantastic fondues but is just as good in a simple ham and cheese sandwich or in chucks snuck off the cutting board. Aged in a cave for 12 â€“ 14 months Gruyere Cave has an intense flavour complete with the small crunchy bits that I adore. I read once that Gruyere is everything Emmentaler wishes it could be. Sorry Emmentaler, with Gruyere Cave â€“ itâ€™s true.