On Jan 15, 11:52*pm, "Giusi" > wrote:

> Find someone who loves cheese and give it to them.

Me give away gourmet food in this tight economy? Never!

>*It's a shame to waste
> food, period, but even worse to waste something three years in the making..

Exactly. Which is why I prefer chefs and cooks who can whip up good
dishes with what they have on hand rather than go out of their way to
buy a bunch of stuff for an ideal recipe in their head.

> I would use it in a sauce which would make the flavor more mild, but it
> sounds like you are not convinced enough to do the work?

I've lurked here awhile and you guys seem experienced and
knowledgeable enough so why wouldn't I be amenable to your
suggestions?

In any case, I used about 4 oz of this in a quick fondue last night
and liked it. The dry white wine (sauvignon blanc) and other mild
cheeses (moz, provalone) blend really well with it. Aged gouda seems
like a good substitute for gruyere, another cheese I don't like plain
but don't mind cooked.

--
Ht