[Sca-cooks] Soupe Crottee (Vivendier) - any experience?

[Elaine Koogler]

Guyere, if you can find it, would be yummy.  Failing that, try Asiago (not
sure if it's period but it'd be good) or even Swiss.

Kiri

On Fri, Sep 25, 2009 at 6:35 AM, Volker Bach <carlton_bach at yahoo.de> wrote:

<snip>

> What kind of cheese would you think would work? I'm starting out with the
> cheap stuff until I get my technique down, but I'm thinking a more intense
> flavour would be good. The recipe says 'fat' cheese.
>
> Cheers
>
> Giano
>
>