The Perfect Pairing Partners For Gruyere Cheese

The iconic and beloved cheese of Switzerland, Gruyere is a hard cheese with a sweet yet nutty flavour and a funky tang. It's a perfect melter for fondues and goes well with crackers, fruits, bread, pecans, and meats such as ham, salami, and prosciutto. Gruyere is also commonly used in grilled cheese sandwiches, mac and cheese, and quiches. When it comes to wine, Gruyere pairs well with a rich red such as Soli Pinot Noir.

Gruyere and cheddar grilled cheese sandwich with honey

Ingredients:

• Sourdough bread
• Unsalted butter
• Old white cheddar cheese
• Gruyere cheese
• Honey
• Fresh thyme

Method:

• Grate both cheeses and mix them together.
• Spread butter on one side of each slice of bread.
• Heat a large non-stick frying pan over medium/medium-low heat.
• Place two slices of bread, buttered side down, into the pan.
• Divide the cheese evenly between the two slices of bread and place the other slices of bread on top, buttered side up.
• Cook for about 5 minutes, then press each sandwich down to flatten and flip.
• Cook until the cheese is melted and bubbly and the bread is golden brown.
• Remove from the pan, drizzle with honey, and sprinkle with thyme.
• Serve immediately!

Tips:

• Grated cheese melts more evenly than slices, and the flavours meld together better.
• If you can't find Gruyere cheese, you can substitute it with Swiss cheese, Emmental cheese, or just use old cheddar cheese.
• If you want to amp up the flavour even more, add a seasonal jam like fig jam or onion jam, or a few apple slices.
• Don't be tempted to turn up the heat if the cheese isn't melting fast enough. Turn the heat down to low and cook slowly until it's done.
• The honey adds a touch of sweetness to the salty cheese, creating the perfect salty-sweet combination.

Gruyere and prosciutto

The salty, sweet, and nutty flavour of Gruyere makes it a great pairing with prosciutto. The two ingredients can be combined in a variety of dishes, from grilled cheese sandwiches to pasta bakes and even pinwheels.

Grilled Cheese Sandwiches

A grilled cheese sandwich with prosciutto and Gruyere is a popular choice. The saltiness of the prosciutto and the sweetness of the Gruyere create a delicious flavour combination. Adding fig jam to the sandwich can also enhance the sweetness and provide a nice contrast to the salty prosciutto.

Pasta Bakes

Open-Faced Sandwiches

Another option is to make an open-faced sandwich with toasted bread, olive oil, garlic, white wine, prosciutto, tomato, and Gruyere. Broiling the sandwich until the cheese is bubbling creates a delicious, gooey texture.

Pinwheels

For an appetizer, prosciutto and Gruyere can be rolled into pinwheels. These bite-sized treats are perfect for parties or gatherings and can be made ahead of time and frozen.

Cheese Plates

When creating a cheese plate, prosciutto and Gruyere can be a delicious combination. The salty, savoury notes of the prosciutto complement the fruity or nutty flavours that can be found in different ages of Gruyere. Pears, apples, and dried apricots can also be added to the cheese plate to provide a sweet contrast.

Gruyere mac and cheese

Ingredients:

• Pasta: 1 lb of short pasta such as elbow macaroni, shells, rotini, cavatappi, etc.
• Butter: 5 tablespoons of unsalted butter, divided.
• Garlic Powder: 1/2 teaspoon.
• Ground Mustard: 1/4 teaspoon.
• Salt: 1/2 teaspoon.
• Cheese: 4 cups of shredded cheddar cheese and 2 cups of shredded gruyere cheese.
• Breadcrumbs: 1 and 1/3 cups.
• Olive Oil: 1 and 1/2 tablespoons.

Method:

• Cook the pasta according to the package instructions until al dente. Drain and return to the pot, tossing with two tablespoons of butter. This will keep the pasta from absorbing more liquid and getting too mushy or overcooked.
• Make the cheese sauce: Melt butter over medium heat in a saucepan to make a roux. Add the flour into the pot and whisk constantly for about one minute until the mixture is combined. Make sure not to burn. If your oven runs hot, you can do this over medium-low heat.
• Very slowly stir in about 2 cups of milk, whisking while adding to keep it nice and smooth. Stir in the remaining milk and cream, garlic, mustard, paprika, salt and pepper. Heat for several minutes, whisking regularly to allow it to thicken.
• When the sauce is nice and thick, remove from heat and stir in the cheese until melted. Adjust seasoning to taste before adding to the pasta if necessary.
• Once the cheese sauce is ready, pour it over the pasta and stir to combine and fully coat all of the pasta. If you want to serve it just like this, stir the pasta over medium-low heat to warm everything up and you are all set. If you want to bake your mac and cheese, keep reading!
• For a baked version, set the oven to 350°F and add the cheesy pasta to a greased casserole dish or baking pan. Cover with the last cup of cheese if desired and sprinkle with breadcrumbs. Again, as mentioned above, the breadcrumbs are optional. If you want them to soften slightly more while baking, you can toss them with a few tablespoons of melted butter before adding them on top of the mac and cheese.
• Give the mixture a stir to redistribute the cheese sauce after putting it into the baking dish. Pour any remaining cheese over the top. Bake for about 15-20 minutes or until the breadcrumbs are golden brown and the cheese begins to bubble slightly.
• You can broil for about 2-3 minutes at the end if you like an extra brown and crispy topping.

Tips:

• Don't overcook the pasta. Overcooking the pasta will likely result in mushy noodles, especially if you end up baking this mac and cheese. You want al dente pasta for the best results, especially if you plan on baking it.
• Stir the sauce consistently to avoid burning. You don’t want to overcook the roux or any part of the sauce. Burned milk will come through in the flavor.
• Don't skimp on fats. When it comes to a really good mac and cheese, it's all about the real stuff. For all the flavor, use things like whole milk, full-fat cheese, and cream, etc.
• Shred your cheeses! I know this is an extra step, but skip the pre-shredded cheese as it doesn’t melt nearly as well. Bonus–cheese blocks are cheaper than pre-shredded cheese so you save some cash!

Gruyere and parmesan

Gruyere, a Swiss cheese with a sweet and nutty flavour, adds a smooth and creamy taste to any dish. Its unique flavour is attributed to the cloth used to smear brine over the rind during maturation, infusing the cheese with distinct microflora. On the other hand, parmesan, a popular Italian cheese, brings an intense salty and tangy kick to the table. When grated, parmesan adds a punch of flavour to any dish without overwhelming the other ingredients.

In a grilled cheese sandwich, the combination of gruyere and parmesan creates a heavenly melt that oozes out with each bite. The saltiness of the parmesan is beautifully balanced by the sweetness of the honey, often drizzled on top. This sandwich is best made with sourdough bread, which adds a delightful tang and crisps up perfectly.

For mac and cheese, the blend of gruyere and parmesan takes the dish to the next level. The sharpness of white cheddar, the smoothness of gruyere, and the salty kick of parmesan create a creamy and flavourful sauce that coats each macaroni perfectly. This trio of cheeses is the key to a mouthwatering, cheesy masterpiece.

When it comes to quesadillas, the combination of gruyere and parmesan can be a game-changer. The stretch and tang of the cheeses complement each other, creating a flavourful and gooey filling. Add some mozzarella for extra stretch, and you've got a quesadilla that's oozing with deliciousness.

So, whether it's a grilled cheese sandwich, mac and cheese, or quesadillas, the combination of gruyere and parmesan is a match made in culinary heaven. The salty, tangy parmesan and the sweet, nutty gruyere create a flavour profile that's hard to resist, especially when melted together.

Gruyere and mozzarella

Gruyere is a hard cheese with a nutty and sweet flavour, and a funky tang. It is a great melter, making it perfect for grilled cheese sandwiches.

Mozzarella is a mild, creamy cheese with excellent meltability. It is a great foundation cheese for a grilled cheese sandwich, providing a good base for other, more flavourful cheeses.

When combined, Gruyere and mozzarella make for an excellent grilled cheese sandwich. The mildness of the mozzarella allows the nutty, savoury flavours of the Gruyere to shine through, while the meltability of both cheeses ensures a gooey, drool-worthy sandwich.

For a simple, yet delicious Gruyere and mozzarella grilled cheese sandwich, you will need:

• Sourdough bread
• Unsalted butter
• Mozzarella, grated
• Gruyere, grated
• Fresh thyme, for garnish (optional)

To make the sandwich, simply:

• Mix together the grated mozzarella and Gruyere, and set aside.
• Spread butter on one side of each slice of bread.
• Heat a large non-stick frying pan over medium heat.
• Place two slices of bread, butter-side down, into the pan.
• Divide the cheese mixture evenly between the two slices of bread, and place the other slices of bread on top, butter-side up.
• Cook for about 5 minutes, then press down on the sandwiches to flatten them.
• Flip the sandwiches and cook until the cheese is fully melted and bubbly, and the bread is golden brown.
• Remove from the pan, drizzle with honey (optional), garnish with thyme, and serve immediately.

This combination of Gruyere and mozzarella is also excellent in a mac and cheese recipe. The nuttiness of the Gruyere and the mildness of the mozzarella create a creamy, savoury dish that is sure to please.

Frequently asked questions