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Indulgence and sustainability work hand-in-hand on the menu on plates like the Hudson Valley Duck Monte Cristo featuring a savory and delightfully melty meld of Jamon de Paris and Emmentaler cheese.—
Condé Nast,
Condé Nast Traveler,
13 Jan. 2026 Believed to originally come from Burgundy, these savory choux pastries are commonly made with grated Gruyère, but Comté or Emmentaler work just as well.—
Saveur Editors,
Saveur,
19 Dec. 2025 Americans may think of Swiss cheese as full of holes, but unlike Emmentaler, another AOP cheese, Gruyère is essentially solid.—
Betsy Andrews,
Bon Appetit Magazine,
10 Apr. 2025