I went to my local grocery store and they had a weekly sale on certain hard cheeses, one that caught my eye was this Gruyère and Sharp White Cheddar cheese that was on sale for 2$. I know that Gruyère is a good melting cheese, but other than making macaroni or fondue I don’t know what to do with the remainder. I have approximately a pound left to work with and don’t know what to do with the sharp cheese other than melt it down into recipes. It has the consistency of Parmesan and tastes pungent and nutty, how could I neutralize the cheese to add to milder dishes? So far I have made a pasta dish, and aligot but both were overpowered by the cheese flavor.
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from AskCulinary https://www.reddit.com/r/AskCulinary/comments/xcxxs0/what_can_i_do_with_a_gruyère_white_cheddar_block/
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