pavane wrote:
> Sheellah wrote:
>
> > Thanks guys ;-). How about Jarlsburg? Would that work?
>
> Jarlsberg is one of the best.

Since the OP uses an Australian handle - Kambura from OZ is
nearly as good as Jarlsberg.

Gruyere is hard among swiss cheeses, so it must be finely
grated. Jarlsberg is medium soft among swiss cheeses so
you don't have to grate it as finely. Jarlsberg has a
stronger flavor so you'll want to use a little less.