The Perfect Pairings For Gruyere Cheese

Gruyere is a hard cheese with a sweet and nutty flavour and a funky tang. It is a great melting cheese and is often used in fondues. It is also a perfect accompaniment to crackers, fruits, bread, pecans, and meats such as ham, salami, and prosciutto.

Gruyere is a key ingredient in the ultimate comfort food, mac and cheese. It can be combined with sharp white cheddar, coarsely grated Swiss-style Gruyere, and dry Jack to make the ultimate macaroni and cheese.

Gruyere is also a popular choice for grilled cheese sandwiches, often combined with old cheddar cheese and drizzled with honey.

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 two slices of bread, butter side down, into the pan.
• Divide the cheese evenly between the two slices of bread, then place the other slices of bread, butter side up, on top.
• Cook for about 5 minutes, then press down on each sandwich to flatten it 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.

Tips:

• Amp up the flavour by adding a seasonal jam like fig jam or onion jam, or even a few apple slices.
• If you can't find Gruyere cheese, substitute with Swiss cheese or Emmental cheese.
• If you don't want to drizzle honey over the sandwich, you can leave it out, but it is highly recommended! The honey adds a touch of sweetness that perfectly complements the saltiness of the cheese.

Gruyere mac and cheese

Gruyere is a hard cheese that is perfect for cheese boards, but it is also a great melter for fondues and other recipes, such as mac and cheese.

Ingredients:

• 1 lb dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half and half
• 4 cups shredded medium cheddar cheese, divided
• 2 cups shredded Gruyere cheese, divided
• 1/2 tsp black pepper
• 1/4 tsp paprika (smoked paprika is also an option)

Method:

Preheat your oven to 325 degrees F and grease a 3 qt baking dish. Set aside.

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook for 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

While waiting for the water to boil, shred the cheeses and toss together, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. The mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups of the half and half, while whisking constantly, until smooth. Then slowly pour in the remaining half and half, along with the whole milk, while whisking constantly, until combined and smooth.

Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi-thinned-out condensed soup.

Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheese, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until the cheese is bubbly and lightly golden brown.

Tips:

• Boil the pasta for less time than you normally would. The pasta will continue to cook in the oven, and you don't want it to get mushy.
• Use room-temperature liquids if possible. Cold liquids generally take longer to thicken than warmer ones.
• Shred your own cheese. Pre-shredded cheese contains a starchy substance that keeps the cheese from clumping but also prohibits it from melting as well as it should.
• If you love bacon, feel free to add some crispy, crumbled bacon to the topping, or even inside the mac and cheese.
• If you prefer not to bake this mac and cheese, simply boil your pasta until al dente, and you'll only need about 3-3 1/2 cups of cheese total. No need to layer the pasta and cheese, just add all the cheese to the sauce, then combine with the pasta.
• For a crunchy topping, try tossing 1 cup of panko with 2 tablespoons of melted butter and using that as a topping. 1 cup of crushed Ritz crackers with 2 tablespoons of butter also works well!
• If making ahead, make as directed (but do not bake), transfer to a baking dish, cover tightly with foil, and refrigerate 1-2 days ahead. Before baking, let the dish sit on the counter for 30 minutes. Bake at the recipe temperature for 25-35 minutes, until hot and bubbly.

Gruyere and wine

Gruyere is a hard cheese that is excellent for cheeseboards and fondues. It has a sweet, nutty flavour and a super-smooth texture. Gruyere is a great melter and is easy to use in grilled cheese sandwiches.

When pairing Gruyere with wine, a rich red is the way to go. A bottle of Soli Pinot Noir, with its notes of cherry, strawberry, rhubarb and cinnamon, is a perfect match. The cheese's unique flavour comes from the cloth used to smear brine over the rind as it matures, transmitting microflora that eventually transmit flavour into the cheese.

Gruyere is made from unpasteurised cow's milk and is not suitable for vegetarians. It scores highly on the strength and hardness scale, making it ideal for experienced cheese lovers. It has a long history, dating back to the 12th century when it was produced in the mountainous town of Gruyere, Switzerland.

When building a cheese plate, it is important to pre-cut hard cheeses like Gruyere and have a variety of accoutrements to highlight or contrast the tasting notes. Gruyere pairs well with crackers, fruits like pears and apples, bread, pecans, and a wide range of meats such as ham, salami and prosciutto. It is also one of the best cheeses to use in chicken cordon bleu.

Gruyere on a cheeseboard

Gruyere is a versatile cheese that can be used in a variety of dishes or enjoyed on its own. If you're creating a cheeseboard with Gruyere, there are several things to consider to elevate the experience.

When it comes to the cheese itself, Gruyere is a Swiss cheese named after the town of Gruyères in Switzerland. It is generally aged for at least six months and can be cured for up to ten months, developing a more intense flavour as it ages. Gruyere is a hard, yellow cow's milk cheese with a sweet yet slightly salty flavour and a creamy texture. When fully aged, it has a slightly grainy texture and small cracks. It pairs well with fruits such as pears, apples, and grapes, as the sweetness of the fruit complements the nuttiness of the cheese.

In terms of presentation, cut the Gruyere into thin slices for your guests to enjoy. You can also grate the cheese to serve with crackers or bread. The cheese's high water-to-oil ratio makes it an excellent melting cheese, so consider serving it melted on toast points or incorporating it into grilled cheese sandwiches for a more interactive and indulgent experience.

To create a well-rounded cheeseboard, consider adding some charcuterie elements such as prosciutto or salami. As for accompaniments, provide a variety of options such as cornichon pickles, whole-grain mustard, honey, and fruit preserves. These pairings will enhance the flavour of the Gruyere and offer a range of taste experiences.

Finally, beverage pairings can further elevate your Gruyere cheeseboard. Gruyere goes well with slightly sweet white wines like Chardonnay or Riesling, as well as dessert wines. These wines complement the creamy, nutty nature of the cheese. You could also offer apple cider or a glass of Bock beer, which will enhance the flavour of the cheese without overpowering its more delicate notes.

Gruyere fondue

Ingredients:

• 16 ounces (1.5 pounds) of Gruyere cheese, shredded or grated, with the rind cut off
• 1-1.5 tablespoons of cornstarch
• 3/4-1 2/3 cups of dry white wine (such as Sauvignon Blanc or Pinot Gris)
• 1 tablespoon of fresh lemon juice (optional)
• 1-3 tablespoons of kirsch (clear cherry brandy)
• A pinch of ground nutmeg
• Assorted dippers (see below for suggestions)

Method:

• Toss the cheese with cornstarch in a large bowl.
• Bring the wine, lemon juice (if using), and garlic to a simmer in a heavy large saucepan over high heat.
• Reduce the heat to medium.
• Whisk in one handful of cheese at a time into the wine until almost melted, repeating with the remaining cheese in about 5 more batches.
• Continue whisking until completely melted and the fondue begins to bubble, about 1 minute.
• Whisk in the Kirsch and nutmeg.
• Transfer to a fondue pot and keep warm over a fondue burner.

Dippers:

• Cubed crusty bread
• Boiled new potatoes
• Rounds of smoked sausage
• Cubed cooked chicken
• Blanched asparagus, green beans, broccoli, cauliflower florets, or carrot sticks
• Apple or pear slices
• Slices of cooked mild sausage such as bratwurst
• Seafood such as cooked shrimp or scallops

Tips for the Best Fondue:

• Make sure to finely grate your cheese using the fine holes of your grater. This helps the cheese melt quickly and evenly into the wine.
• Go slow and add only one handful of cheese at a time, allowing the mixture to return to a simmer before adding more.
• Do not let the fondue come to a boil; a gentle simmer is best.
• Do not substitute the wine for stock as the acidity in the wine helps create a smooth and lump-free fondue.

Storing and Reheating:

Fondue can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. To reheat, warm the fondue in a ceramic or non-stick pot over medium heat until hot and bubbling, stirring often. You can thin it with a splash of white wine or stock if needed.

Frequently asked questions