We bought some smoked provolone and found it to be too dry and strong for enjoyable snacking. Now I want to use it up. I was thinking maybe in macaroni & cheese, but do you think it would mix well with swiss? I want to pair it with something mild as its flavor is really, really strong.
And then what? (I don't do mac & cheese alone, mine always has something in it.) Leeks & pine nuts come to mind for some reason, do you think they would be good with this?
Or, other suggestions?