My first encounter with Gruyere came from our friend Billy, who makes a kickin' tomato-cheese pie. Though not cheap, Gruyere has a kick to it that's out of this world. Then when I was out of town week before last, I attended a party where the couple served cheese grits with Gruyere. Wow. Even before I could drive home from said trip, I was telling Michael about this on the phone; so tonight, he made a recipe of cheese grits with Gruyere, which we ate with pork tenderloin and steamed broccoli. The grits recipe came from the Paul Prudhomme site, therefore, in the venerable words of Mr. Husband, "it wouldn't suck." And it didn't.
Cheers.
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