I too "broke the bank" for the cheese. It was $9 for a half pound. I had a little bit of cheddar from making apple, cheddar and bacon muffins and threw it on too. The gruyere makes it though. I'm dying to hear what the other folks working on it this weekend think. I think the recipe came out nice.
In the cheese cooler, they want $19.99/lb for Swiss Gruyere. I went over and asked the counterwoman if they had any domestic. She said they did...for $13.99/lb. It was over $8 or $9 for the hunk. I agree; it makes it.
What sized pan?
