jenyemma; I guess it just depends on personal taste. For me, the Gruyere works with a tomato-based pasta, especially when grated over top. But I do relinquish the fact that the nutty, almost sweet character could clash with some of the herbs used in many pasta dishes. I think this would work with a simple sauce made from canned, diced-tomatoes, a bit of salt and pepper, onion slices, and garlic.
As with any flavors, a ballance must be maintained.
But your suggestions and opinions are every bit as valid as my own. We simply have differing tastes, as well as different experiences
. And that's a good thing. It allows us both to offer something.
Mylegsbig; My advice to you is the same as always. Try the cheese first by itself. Become aware of its unique flavor, its texture. Then play with it in your mind. Try to imagine it with other flavors. Then give it a go. make up your own mind. You are the person who must like the end result.
Jennyemma is a wonderful contributer on this site, and has both experience and imagination, which comes through in her postings. Don't dismiss lightly the advice she gives. But then again, we all have differing likes and dislikes. I love cinimon (sp), nutmeg, and Splenda in my French toast batter. My wife cringes at the resultant flavor. She likes only the egg, salt, and milk to make up her batter.
With that said, I say goodnight.
Seeeeeeya; Goodweed of the North
