Can I substitute pecorino for gruyere in this savory ham and gruyere bread recipe from the Times? http://www.nytimes.com...
I have a lot of pecorino on hand, and it seems similarly hard and salty (albeit harder and saltier) than the gruyere indicated. Normally I'd just experiment, but would hate for all that good ham to go to waste if the cheese doesn't melt properly or comes out too salty.
I could also mix the pecorino with milder fontina or mozzerella...
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