VACHERIN Pronunciation: vahsh-er-AHN Notes: This is a cheese-lover's cheese, with a complex nutty flavor. It's a good melting cheese that's often used to make fondues. Try heating it a bit and serving it with crusty French bread. Substitutes: Fontina OR Appenzell OR Emmenthal
Pâté (UK /ˈpæteɪ/ or US /pɑːˈteɪ/; French pronunciation: [pɑte]) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
GRUYERE = Gruyère Pronunciation: grew-YARE Notes: Gruyères are excellent melting cheeses, and they're commonly used to make fondues, soufflés, gratins, and hot sandwiches. Varieties include Swiss Gruyère, Beaufort, and Comté. Substitutes: Emmentaler OR Jarlsberg OR Appenzell OR raclette OR Swiss cheese