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Cheese connoisseurs

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Explore the world of comté, basically a cave aged gruyere. Then never settle for a lesser cheese.
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Modern comte often has some of its cream removed, as opposed to swiss gruyere, which does not. So they do settle for a lesser cheese in a way, in the larger scale production. The small batch beaufort d'ete, on the other hand, is a no compromise cheese, as is L'Etivaz.

In the US, emmi roth makes a great gruyere surchoix.
 
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