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(I used tasty cheddar but you can also try gruyere, Swiss, parmesan, etc) 3 tablespoons chopped fresh herbs— where's the beef?
The grilled cheese with gouda, gruyere, smoked cheddar and sliced tomatoes on very buttery, crisp bread is terrific.— Freep.com - RSS
Top browned side of bread with grain mustard, good sweet ham, gruyere, top with bread - again browned side to food.— RVABlogs
The next time I find myself standing in my kitchen, staring at a gruyere-and-leftover proscuitto-on-homemade -— The Full Feed from HuffingtonPost.com
At the end of World War I, a French cheesemaker named Léon Bel had a lot of leftover comté, gruyere, and emmental cheeses and decided to melt them down to create a new type of cheese.— Neatorama
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