{"id":415,"date":"2011-09-20T21:32:43","date_gmt":"2011-09-21T01:32:43","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=415"},"modified":"2011-09-27T21:56:09","modified_gmt":"2011-09-28T01:56:09","slug":"cave-aged-swiss-gruyere","status":"publish","type":"post","link":"https:\/\/www.eatcooklive.com\/?p=415","title":{"rendered":"Cave Aged Swiss Gruyere"},"content":{"rendered":"<p><a href=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/09\/Cave-Aged-Swiss-Gruyere.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-416\" style=\"margin: 5px;\" title=\"Cave Aged Swiss Gruyere\" src=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/09\/Cave-Aged-Swiss-Gruyere-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/09\/Cave-Aged-Swiss-Gruyere-225x300.jpg 225w, https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/09\/Cave-Aged-Swiss-Gruyere-768x1024.jpg 768w, https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/09\/Cave-Aged-Swiss-Gruyere.jpg 1536w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/a>This cheese is amazing.\u00c2\u00a0 I&#8217;m almost at a loss for hyperboles.\u00c2\u00a0 When I took my first bite, all I could think was \u00e2\u20ac\u0153oh my god, this is what cheese should be.\u00e2\u20ac\u009d\u00c2\u00a0 I know, I know, there are lots of different kinds of cheese that have their own qualities, but for the moment I\u00e2\u20ac\u2122m in love.<\/p>\n<p>The initial flavor is a wave of savory.\u00c2\u00a0 After a few moments, and maybe a few pieces,\u00c2\u00a0 I realized that taste was a play of nuttiness, salt , and sweetness.\u00c2\u00a0 The flavor fills your mouth making you want more.\u00c2\u00a0 I have not idea what you should eat this with, I just ate it by the piece.<\/p>\n<p>It&#8217;s a\u00c2\u00a0hard cheese\u00c2\u00a0with little granuals.<\/p>\n<p>The cheese is made with raw cow\u00e2\u20ac\u2122s milk.\u00c2\u00a0 Normally, Gruyere is aged 5 months.\u00c2\u00a0 This bad boy is aged at least a year and every day of it seemed to only improve the flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This cheese is amazing.\u00c2\u00a0 I&#8217;m almost at a loss for hyperboles.\u00c2\u00a0 When I took my first bite, all I could think was \u00e2\u20ac\u0153oh my god, this is what cheese should be.\u00e2\u20ac\u009d\u00c2\u00a0 I know, I know, there are lots of different kinds of cheese that have their own qualities, but for the moment I\u00e2\u20ac\u2122m in love. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[35],"class_list":["post-415","post","type-post","status-publish","format-standard","hentry","category-other","tag-cheese"],"_links":{"self":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=415"}],"version-history":[{"count":0,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/415\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}