BLS: Thanks fellas - I'm using it to top french onion soup, so do you have any opinions about which type would work best? I imagine both would be acceptable, but I'm trying to be as authentic as possible without shelling out big bucks for gruyere.
Gruyere is the obvious choice, but since it isn't cheap you could use a mix of Cheddar and Masdamer (Masdamer is a modern processed cheese which tastes ok but isn't so good at melting the way a more traditional cheese would - mix it with some real cheese if you use it) or a mix of a cheap Polish cheese (almost any except Ser Salami) and Parmesan.
There's a very cheap Lithuanian version of Parmesan called Dziugas which is in my opinion better than a cheap Parmesan - some supermarkets sell it in PL. You need something like that (and/or a strong Cheddar) to compensate for the low levels of Tyramine in Polish cheeses.
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