I am a woman with a vocation. I engage with perseverance in helping the unwell. I am assigned to perform my task 40 hours every week. But because of a family emergency, my colleague has to leave for seven days putting me in a position I cannot refuse. I was his auxiliary. After two weeks of hard work, I am glad to finally have some personal time and create a memorable date with my family. I am planning to cook dinner to compensate for my absence. I am not a cook. So I rushed into the computer and surf the net for a simple, but exceptional recipe when Gruyere cheese recipes was shown on the screen. I want to know more about Le Gruyere of Switzerland.

Out of curiosity, I found out that this Swiss cheese is from an organic cow’s milk. The Gruyere is ripened in an environment controlled cellar for five to fourteen months to achieve a better taste. It has a natural brownish rind with small holes and a pale yellow center. It is dense, compact and slightly grainy in texture and tastes sweet, slightly brackish, and nutty with a hint of fruity flavor. The hole shrinks and savors more certain when aged longer. Gruyere cheese is best when aged longer.

Basing from the data I collected about Gruyere cheese, I am convinced that it is perfect for the special dish I planned of cooking. I picked Four Cheese Fettucine. I am intrigue on how the mixtures of these four cheeses turn out to be. I listed all the needed ingredients and checked its availability. These are constituents needed for the dish. I love cheese so I store Mozzarella, Parmesan and Dolcelatte cheese, but since it is my first time to know about Gruyere, I have to visit the nearest cheese shop.

I will begin as soon as ingredients are complete. I boiled a large saucepan of saltwater then added the pasta and cooked it for ten 10 minutes. The sauce can be made by initially melting the butter and stirring in the flour for two minutes. I removed the saucepan from heat and stir in slowly the milk. Put the saucepan back to fire, to melt the cheeses and add some flavoring,. After these, I drained the pasta, pour in the sauce and sprinkled chives. It was complete to be eaten.

We placed ourselves comfortably and ate the dish I prepared. The dish was delectable. The Gruyere cheese complemented well with the three cheeses. I recommend that you should try the Four Cheese Fettucine and other Gruyere cuisines. We are all satisfied. If you want to try some Gruyere recipes, look for the cheese shop and buy some.