Benny wrote:
>> Subject : Can someone translate please?
> > From : <Steve Wertz> ost
>
> > Use gruyere(sp) or aged provalone (but not dry provolone).
> >
> > -sw
>
> My wife used gruyere in a potato gratin last week. It's one of the
> most vile foods I have ever had the misfortune of smelling and
> tasting so try it out at your delicatessen's first.
Gruyere is not intended to be used in potato gratin. It's a swiss cheese
akin to Emmathaler and works best (if not just for snacking) in fondue with
a little dry white wine or kirsch.
Jill