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Old 12-31-2007, 12:33 PM   #11
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Unless company is coming, I use Jarsburg (Danish) Similar to Gruyere, but half the cost.
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Old 12-31-2007, 12:35 PM   #12
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Oops, mispelled it. Jarlsburg. And, it's from Norway ( I knew that)
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Old 12-31-2007, 12:35 PM   #13
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I always grate fresh parmesan reggianno over the soup, the lay a couple slices of good quality Gruyere over the top of the bowl and broil til golden and bubbling. Fantastic. However, if you don't have Gruyere, use a good Swiss or Ementhaler. Pretty much the same thing.
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Old 01-05-2008, 01:44 AM   #14
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Fontina is also supposed to be good on FOS. I've only always used Gruyere though.

Thomas Keller's recipe at Bouchon calls for Emmethal.
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