Cheddar and Gruyere Melange. This is combining cheddar cheese, which is usually sharp and not a very great melting cheese, with Gruyere, which is low in acidity, very nutty in flavor and melts like a dream. You're not taking Cheddar and Gruyere and, like, grinding them up and mixing them together. You are tweaking steps to achieve certain flavors and perhaps certain textural characteristics. It's more bendy than a cheddar, but not as bendy as a Gruyere. We're getting somewhere in the middle. Gruyere has an amazing, powerful nutty aroma and this does not really have that. Smells a little bit cheddary, I guess. I think the goal here is basically to give you a cheddar that's gonna melt really well, but I want nutty flavors or sharpness and I'm not really getting either one of those things. Compared to other blended recipes I've had, this one is underwhelming, but I bet it would melt really well. That said, I would just go melt Gruyere.