Cool slightly. Add the egg yolks, goat cheese, grated Gruyère and most of the grated Coolea (or Parmesan if using.) Season generously with salt, freshly ground pepper, cayenne and nutmeg.

Cool slightly. Add the egg yolks, goat cheese, grated Gruyére and most of the grated Coolea (or Parmesan if using.) Season with salt, freshly ground pepper, cayenne and nutmeg. Taste and correct ...

The cellars here house 7,000 wheels of cheese. Gruyère is aged here for five months, at which point it is ready to eat. Gruyere is the main ingredient of fondue moitié-moitié, also called ...