1 1/4 cups (3 oz / 85 g) shredded Gruyere cheese; 1 1/4 cups (3 oz / 85 g) shredded Swiss cheese, or substitute with additional Gruyere; 2 Tablespoons whole-grain Dijon mustard (optional) ...

Americans may think of Swiss cheese as full of holes, but unlike Emmentaler, another AOP cheese, Gruyère is essentially solid. Its high water content—more than 34%—makes it eminently meltable.

Gruyere is, as the “Oxford Companion to Cheese” puts it, “among the greatest of all cheeses.” It orginated in La Gruyère, a region not far from the French-Swiss border, where it’s been ...

Fold in 2 cups of the cheddar-Swiss cheese blend. Once the cheese has melted, add another 2 cups of the cheese blend and whisk until smooth, thick and creamy. Fold in the pasta.

Step 1. Brush a 9x13-inch baking dish with oil. Separate the chard stems from the leaves. Dice the stems and coarsely chop the leaves, keeping them separate.

The reason: “Cheese consumers in the United States understand ‘GRUYERE’ to refer to a type of cheese, which renders the term generic,” judges at the Virginia-based U.S. Court of Appeals ...

The name "gruyere" can be used to label cheeses from outside of the Gruyère region of Switzerland and France, a U.S. appeals court said on Friday, in a victory for U.S. dairy groups and others ...

Americans may think of Swiss cheese as full of holes, but unlike Emmentaler, another AOP cheese, Gruyère is essentially solid. Its high water content—more than 34%—makes it eminently meltable.