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cave aged gruyere(5 votes)Rate this listing   Cadillac of cheese. Let it get to room temperature and you have a rich, slightly gritty, slightly nutty cheese. So good, you won't want to dilute the taste with a cracker. Submitted on 04/30/2007 by Daisy
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byRollo, August 15, 2007
I just made a big batch of Risotto but instead of Parmesan, I used this cave-aged Gruyere. It was amazing. The cheese melts so well and has an amazing taste. Supposedly, the folks in the northern most part of Lombardy use Gruyere for their risotto, so it is authentic.
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