adventures in domestic activism and activity
According to my sources, depending on the particular flavor you're desiring, you can use a mild swiss, gouda, monterey jack, or gruyere... or a combination of any of the above.
Thanks, B. My friend Chef Edith also suggested swiss. I have some Norwegian Jarlsberg in the fridge, so I may use that, perhaps cut with some provolone or mozzarella if it is too strong.
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