Jacques Pépin took from this that it was okay to break tradition and carried the method on in his own cheese souffle recipe. As he explains -- "it work[s], certainly differently than a regular ...

Cool slightly. Add the egg yolks, goat cheese, grated Gruyére and most of the grated Coolea (or Parmesan if using.) Season with salt, freshly ground pepper, cayenne and nutmeg. Taste and correct ...

The cellars here house 7,000 wheels of cheese. Gruyère is aged here for five months, at which point it is ready to eat. Gruyere is the main ingredient of fondue moitié-moitié, also called ...

And microbes, too, have been tamed: a study by UNIL, published in the journal Nature Communications, shows that the bacteria used to produce Gruyère, Emmental and Sbrinz cheese show signs of ...