Quote:
Originally Posted by htismaqe
The more I think about it, the more I think you and Austin are right about Gruyère.
Then again, this is for Rausch. Pretty sure French cheese is a non-starter.
|
True on the French part, though technically it's just the French speaking part of Switzerland... but if he wanted to go full GERMAN there is actually a GREAT choice here but it's hard to find. Rauchkäse (or Bruder Basil) mild semi-soft smoked cheese that melts easily. If he can find it, it really is a perfect fit... but good luck finding it.