Burger King Creates Brussels Sprouts Burger

It's not even April.

i wanna eat that

darn atlantic

I used to work in gourmet stores (did most of the cooking) and am a big fan of emmenthaler cheese. It's the oldest known surviving culture of swiss cheese. All other swiss cheeses are weakened versions of emmenthaler. It has a wonderful nutty flavor. Gruyere is a close second (age-wise) in taste and easier to find and almost as good.
If you want the best swiss broccoli cheese soup in the world then use emmenthaler swiss cheese. After you make your soup base lower the heat on the stove so the soup is no longer at the boiling point. Let it cool a bit and then slowly drop lots of handfuls of grated emmenthaler into the soup and stir. It will melt and be the best tasting soup ever. *If your soupbase is too hot the cheese will turn to a rubbery lumpy mess. You can't rush this soup.*

You could grind a dead mouse into paste and mix it with cheese and it would taste good too - doesn't mean I want to eat it.