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Beaujolais is a dry, medium-bodied Burgundy red wine. It pairs well with fish, grilled or roasted meats, and classic French fare.| The Spruce Eats
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This spicy rack of lamb recipe is tender, coated with spices and grilled over a charcoal fire. You can add more cayenne if you dare.| The Spruce Eats
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This quiche Lorraine with bacon and Gruyère yields a rich egg pie and hails from the mountainous region of Alsace-Lorraine in northeastern France.| The Spruce Eats
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Discover instructions for purchasing cheese for a basic cheese platter that'll wow your guests. Suggestions on serving and garnishing are also included.| The Spruce Eats
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This tasty French onion soup is made with sliced onions, condensed beef broth, French bread, and Gruyère and Parmesan cheese.| The Spruce Eats
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Learn about the cooked and uncooked processes of cheese making, starting with fresh milk, including which cheeses are cooked and which are not.| The Spruce Eats
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Ever wondered why there are holes in Swiss cheese? Read on for information on the newly discovered theory behind the way Swiss cheese is formed.| The Spruce Eats
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This traditional cheese fondue recipe features Emmental and Gruyere cheeses plus brandy or cognac. It's perfect for parties and special occasions.| The Spruce Eats
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The generically named, American-produced Swiss cheese mimics true Swiss Emmenthal but with a milder flavor and lighter price tag.| The Spruce Eats
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This is a lighter, simpler artichoke and Gruyere dip. This recipe comes with many variants, all equally delicious.| The Spruce Eats
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Gruyère is a smooth-melting, creamy, cow's milk cheese that's featured in popular dishes such as Parisian croque monsieur and classic Swiss fondue.| The Spruce Eats