Interview: "The Big Cheese" Jason Sobocinski Talks How He Got His Start, Favorite Recipes, And More!

If it was your last meal, what cheese would you choose as your last? I go back and forth all the time but I think I'd have to go with comté. It's basically gruyere, but it's made on the French side of the mountains instead of the Swiss. Same cows, same massive wheel and same recipe but the difference is where the cows are grazing. It's a little sweeter and less oniony than gruyère and a little nuttier. I really like the Marcel Petite comté in particular. I just think it's the best one out there, it's the kind of cheese you could have for brunch, lunch or dinner. My favorite way to eat it is in chunks dipped in Dijon mustard. It's ridiculously delicious. Check out some of Jason's favorite recipes and pairings in the following slides! [Photo via]