quality posts: 11
gabevella wrote:I think this works great for French Onion Soup. It does have the nuttier flavors like Gruyere or Jarlsberg but, it is less salty.
I would definitely agree with this.
I have recently started on the wedge I bought in the Dec 2011 offering and found in the back of the fridge. It is still very, very good (let it warm up a bit before eating it) and has the nuttly flavor North316 is looking for. And it isn't salty either - I dislike really salty cheeses.
Of course, my purchase was of the dry, but it's all I can go on. If this is similar, it'll fit the bill.
I started out on Burgundy but soon hit the harder stuff. Bob Dylan, Just Like Tom Thumb's Blues
How on earth did I get 11 QPs?