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about snfd
Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Who doesn’t enjoy a great meal with those you love?
We invite you to subscribe to our weekly email where we highlight our latest recipes and focus on seasonal topics, nutritious ingredients, cooking techniques and meal plans. Please let us know what you think by commenting and rating our recipes or writing in with any questions you have.
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Gruyère cheese
Gruyère cheese is a nutty, sweet, salty and slightly granular unpasteurized cow cheese named after the town of Gruyère in Switzerland. Gruyère melts very well and is traditionally used in quiche lorraine, fondue, gratins, French onion soup and the famous Croque-Monsieur sandwich (The French version of a grilled ham and cheese.) True gruyère cheese is protected by Swiss law and the AOC , but there are gruyère-like cheeses produced in France, Greece and the United States. Gruyère improves with age. The best gruyere is Le Gruyère Premier Cru, which is cave-aged for 14 months. Le Gruyère Premier Cru is the only cheese to win the Best Cheese of the World award four times. Le Gruyère Premier Cru is definitely worth checking out.
Gruyère is not just for melting
While gruyère melts beautifully, it is hard enough to use as a grated cheese. A good quality gruyère pairs well with many wines including: sauvignon blanc, riesling non-oaky chardonnays, pinot noirs, cabernet sauvignons and merlots. Also good with a glass of beer and a slice of apple.
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