thrice daily in Holland. A Dutch breakfast without one or the other on
black bread with butter and black coffee would be unthinkable. They're
also boon companions to plum bread and Dutch cocoa.

"Eclair Edams" are those with soft insides.

Emmentaler, Gruyère and Swiss

When the working woman
Takes her midday lunch,
It is a piece of Gruyère
Which for her takes the place of roast.

Victor Meusy

Whether an Emmentaler is eminently Schweizerkäse, grand Gruyère from
France, or lesser Swiss of the United States, the shape, size and
glisten of the eyes indicate the stage of ripeness, skill of making
and quality of flavor. They must be uniform, roundish, about the size
of a big cherry and, most important of all, must glisten like the eye
of a lass in love, dry but with the suggestion of a tear.

Gruyère does not see eye to eye with the big-holed Swiss Saanen
cartwheel or American imitation. It has tiny holes, and many of them;
let us say it is freckled with pinholes, rather than pock-marked. This
variety is technically called a _niszler_, while one without any holes
at all is "blind." Eyes or holes are also called vesicles.

Gruyère Trauben (Grape Gruyère) is aged in Neuchâtel wine in
Switzerland, although most Gruyère has been made in France since its