The Perfect Pair: Gruyere And Its Cheesy Companions

Gruyere is a hard cheese with a sweet yet nutty flavour and a funky tang. It is easy to melt and is a great addition to grilled cheese sandwiches and mac and cheese. But what other cheeses go well with gruyere?

Gruyere is a versatile cheese that can be paired with a variety of other cheeses to create delicious combinations. Some popular choices include sharp white cheddar, swiss-style gruyere, dry jack, parmesan, and mozzarella. These cheeses complement the nutty and salty flavours of gruyere, creating a well-rounded and flavourful dish.

In addition to its versatility in pairing with other cheeses, gruyere also goes well with crackers, fruits like pears and apples, bread, and pecans. It is a perfect addition to savoury dishes like chicken cordon bleu and can be a great snack on a cheese board.

So, whether you're looking to create a sophisticated grilled cheese sandwich or a comforting bowl of mac and cheese, don't be afraid to experiment with different cheese combinations to find your favourite gruyere pairing!

Gruyere and cheddar grilled cheese sandwich with honey

Ingredients:

• Sourdough bread
• Gruyere cheese
• Old cheddar cheese
• Unsalted butter
• Honey
• Thyme

Steps:

• 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 2 slices of bread, butter side down, into the pan.
• Add the cheese mixture to each slice of bread and place the other slices of bread on top, butter side up.
• Cook for about 5 minutes, then press each sandwich down to flatten and flip.
• Cook until the cheese is fully melted and the bread is golden brown.
• Remove from the pan, drizzle with honey, and sprinkle with thyme.
• Serve immediately!

Tips:

• For extra flavour, add a seasonal jam like fig jam or onion jam, or even a few apple slices.
• If you can't find Gruyere cheese, you can substitute it with Swiss cheese or Emmental cheese.
• If you don't have any honey, you can also try adding a sprinkle of nutmeg to your sandwich for a touch of sweetness.

Gruyere mac and cheese

Ingredients:

• Pasta: elbow macaroni, shells, rotini, cavatappi, or similar.
• Butter: unsalted, or salted with a decrease in added salt.
• Flour: for the roux.
• Cream: heavy cream, or half-and-half for a less rich sauce.
• Milk: preferably whole milk, but others can be used. Avoid skimmed milk.
• Cheese: a combination of Gruyere and sharp cheddar, freshly grated.
• Seasoning: garlic, paprika, ground dry mustard, salt, and pepper.
• Breadcrumbs: optional, for a baked version.
• Olive oil: for the breadcrumbs, or use melted butter.

Method:

• Cook the pasta according to the packet instructions until al dente. Drain and return to the pot, tossing with butter to prevent the pasta from absorbing more liquid and becoming mushy.
• Make the cheese sauce: melt butter over medium heat and add the flour, whisking to create a roux.
• Slowly add the milk, whisking to keep the sauce smooth. Add the cream, garlic, mustard, paprika, salt, and pepper, and heat until the sauce thickens.
• Remove from the heat and stir in the cheese until melted. Adjust the seasoning to taste.
• Combine the sauce with the pasta, stirring to fully coat. The mac and cheese can be served like this, or baked for a crispy topping.
• For a baked version, preheat the oven to 350°F and add the cheesy pasta to a greased casserole dish.
• Cover with the remaining cheese and sprinkle with breadcrumbs. The breadcrumbs can be tossed with melted butter before adding for a softer topping.
• Bake for 15-20 minutes, or until the cheese is melted and the breadcrumbs are golden.

Tips:

• Don't overcook the pasta, especially if you plan to bake the dish.
• Stir the sauce consistently to avoid burning.
• Use full-fat dairy products and freshly grated cheese for the best flavour.
• If making the dish ahead of time, assemble the dish without the topping, cover, and refrigerate for up to 2 days. Let the dish come to room temperature while preheating the oven and preparing the topping. Bake for a longer time to ensure the ingredients heat through.

Gruyere fondue

Ingredients

• Gruyere cheese
• Cornstarch
• Dry white wine (such as Sauvignon Blanc or Pinot Gris)
• Lemon juice (optional)
• Garlic
• Kirsch (clear cherry brandy)
• Ground nutmeg
• Butter (optional)
• Shallots (optional)
• Sugar (optional)
• Salt
• Flour (optional)
• Apple brandy (optional)
• Black pepper (optional)

Method

• If you want to add shallots to your fondue, start by melting butter over medium heat in a medium-sized frying pan. Add the shallots and cook for a couple of minutes, then add the sugar and salt, and cook until soft and caramelized.
• Finely grate the cheese and toss it with cornstarch (or flour for a gluten-free version) in a large bowl.
• Bring the wine, lemon juice, and garlic to a simmer in a heavy large saucepan over high heat. Reduce the heat to medium.
• Whisk in the cheese, a handful at a time, into the wine until almost melted. Repeat with the remaining cheese in batches.
• Continue whisking until the cheese is completely melted and the fondue begins to bubble.
• Whisk in the Kirsch, nutmeg, garlic, apple brandy, and black pepper, if using.
• Transfer to a fondue pot and keep warm.

Serving

• Cubed crusty bread
• Boiled new potatoes
• Apples
• Rounds of smoked sausage
• Cubed cooked chicken
• Blanched asparagus
• Green beans
• Broccoli
• Cauliflower florets
• Carrot sticks
• Crackers and pretzels
• Roasted cauliflower
• Brussels sprouts
• Grilled garlic mushrooms
• Cherry or grape tomatoes
• Pear slices
• Pickles and other pickled vegetables
• Ham
• Salami
• Cooked shrimp or scallops

Storage

Leftover fondue can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months. To reheat, warm it in a ceramic or non-stick pot over medium heat until hot and bubbling.

Pairings

Gruyere is a versatile cheese that pairs well with a variety of other cheeses, such as:

• White cheddar
• Swiss cheese
• Gouda
• Parmesan
• Emmental
• Fontina
• Jarlsburg
• Monterrey Jack

Chicken cordon bleu with Gruyere

Chicken cordon bleu is a Swiss dish that is believed to have originated in the 1940s. It is made by wrapping boneless, skinless chicken breasts around thinly sliced ham and melted cheese. The chicken is then coated in breadcrumbs and baked until golden and crisp.

Gruyere is a hard cheese with a sweet yet nutty flavour and a funky tang. It is easy to melt and can be used in fondues or grilled cheese sandwiches. It is a perfect accompaniment to crackers, fruits, bread, pecans, and meats such as ham, salami, and prosciutto. It is one of the best cheeses to use in chicken cordon bleu.

Ingredients:

• 4 chicken breasts, skinless and boneless
• 4 thin slices of prosciutto di Parma
• 1/2 pound Gruyere, grated
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup panko breadcrumbs
• 4 sprigs fresh thyme, leaves only
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• Extra virgin olive oil

Method:

• Preheat the oven to 350 degrees Fahrenheit.
• Lay each chicken breast between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken to a thickness of 1/4 inch.
• Remove the top sheet of plastic wrap and lay 2 slices of prosciutto over each chicken breast, followed by a sprinkling of Gruyere.
• Tuck in the sides of the chicken breast and roll it up tightly like a jelly roll inside the plastic wrap. Squeeze the log gently to seal and twist both ends to form a tight cylinder.
• Repeat this process for all 4 chicken breasts.
• Season the flour with salt and pepper. In a separate bowl, mix the breadcrumbs with thyme, garlic, salt, pepper, and melted butter. The butter will help the crust brown.
• Beat together some eggs and season the flour, eggs, and breadcrumbs.
• Remove the plastic wrap from the chicken. Lightly dust the chicken with flour, dip it in the egg mixture, and then gently coat it in the breadcrumbs.
• Lightly coat a baking pan with olive oil and carefully place the chicken roulades onto it.
• Bake for 20 to 25 minutes, or until the chicken is browned and cooked through.
• Slice the chicken into pinwheels and serve on top of a bed of your choice of vegetables or side dishes.

Some side dish suggestions include:

• Bacon and Brussels Sprout Hash
• Mashed Potatoes
• Roasted Asparagus
• Sauteed Broccoli Rabe with Garlic and Lemon Zest
• Spring Green Salad
• Cranberry Chutney

Gruyere cheeseboard

Gruyere is a hard cheese that is excellent for cheeseboards and fondues. It has a sweet, nutty flavour with a funky tang and a smooth texture. It is a great melter and pairs well with crackers, fruits, bread, pecans, and a wide range of meats such as ham, salami, and prosciutto. Gruyere is also commonly used in chicken cordon bleu.

• 6-Month Le Gruyere AOP: This cheese has a mild taste with notes of cooked milk, grass, and a slight apple flavour. It can be paired with pears and fig jam.
• 12-Month Le Gruyere AOP: This cheese has more savoury tones with notes of caramelised onions, broth, and roasted meat. It can be paired with prosciutto and pears.
• 14-Month Le Gruyere AOP: This cheese has fruity and floral notes with hints of apple and pineapple. It can be paired with honey and apples.
• Le Gruyere d'Alpage AOP: This cheese is made using a historic method where cheesemakers bring their cows up to the mountains for the summer. It has notes of spicy summer grass, cider, pineapple, toasted hazelnuts, and a slightly funky aftertaste. It can be paired with toasted hazelnuts and dried apricots.

When creating a cheeseboard, it is important to pre-cut the hard cheeses, fold the meat, and prepare the produce. You can also add some crackers, garnishes such as thyme and rosemary, and dips like fig jam and honey.

Frequently asked questions