Gruyere Cheese Recipes (2024)

FAQs

What can gruyere cheese be used for? ›

You could grate it to serve with pasta or salads, as it is not too overpowering. If you are serving it as part of a cheeseboard, try to include fruits such as pears, apples, and grapes. The sweetness of these fruits is excellent against the nuttiness of the cheese. Cut it into thin slices that your guests can enjoy.

A palate of vast complexity, Gruyere enjoys ever evolving nuances. Opening with full-bodied, fruity tones, the flavors slowly journey towards earthy and nutty with a soft finale to finish. Covered by a natural rind, the texture of the body is dense during its youth, becoming flaky and somewhat granular as it ages.

Apples hold up well against stronger cheese flavors like Gruyere, a sharp cheddar or the crumbly cheeses. Pears: Bosc, D'Anjou, Barlett or Comice are all great pear varieties that also go well with most any cheese, although I tend to especially love them with brie and Gouda.

Gruyere cheese is also a perfect accompaniment to crackers, fruits, bread and pecans, as well as a wide range of meats such as ham, salami, prosciutto. In fact, it's also one of the best cheeses to use in a chicken cordon bleu.

Gruyere offers a salty, buttery, nuttiness that elevates the everyday burger into something memorable. Start with a 50/50 lamb-beef patty on an aioli-slathered pretzel roll. Slice up a ripe avocado and throw a fried egg on there for good measure.

The types of cheese, such as gruyere and gouda, that fall between the hard and soft categories, can be kept in a fridge for two to three weeks after they have been opened. In the freezer, this type of cheese can last for two months if the packet is still intact.

I cut the 6-month Le Gruyère AOP into triangle wedges and paired them with pears and fig jam. The pear notes married perfectly with the fruity element of the cheese, while the fig jam added a nice sweetness to bolster the creaminess.

But I do find that I enjoy the rinds of most washed rind cheeses. Examples of washed rind cheeses include soft cheeses such as taleggio, Winnimere, Epoisses and hard rind cheeses including Gruyère.

Gruyere is a popular cheese to use on traditional pizza slices. The sweet and nutty flavor pairs well with red or white pizza sauces. Because gruyere cheese melts evenly and doesn't blister easily, it is a great cheese for any pizza.

Can you melt Gruyère cheese? ›

A wonderful melting cheese, Gruyère is also ideal for fondues and dips. Why does it melt so beautifully? Gruyère has a high water-to-oil ratio. This extra water ensures that cheese melts evenly instead of separating into pools of fat.

High in Protein

According to research, animal proteins are an essential source of protein. Gruyere is a good source of proteins and all essential amino acids, making it highly beneficial for health.

Urban Oven Crackers

Fairly thick with a hearty olive oil flavor, they are especially good with aged cheeses such as Gruyère, Cheddar, Comte, and Gouda. Keep your Comte in the refrigerator until just before serving, and be sure to peel the coating off your Gouda before putting it on your serving plate.

Gruyère. Made of raw milk from cows grazing on the flower-speckled hills of western Switzerland, Gruyère is the consummate melting cheese. It's the star of classics like our French Onion Soup and Cheese Fondue, thanks to its gloriously smooth texture under heat.

Yes, gruyere cheese can be a great addition to your diet. It has a nutrient-rich profile. It is abundant in minerals like calcium, phosphorus and sodium. The health benefits include regulating blood pressure, promoting healthy bones, enhancing immunity, reducing cholesterol etc.

Can I use mozzarella instead of Gruyere? You can substitute Gruyere for mozzarella if you want a great melting cheese. You should know that mozzarella can completely alter the flavor of the dish you are trying to make. It's not Gruyere-like in melting properties but it's still a very different cheese.

A crowd-pleasing addition to any cheese tray or charcuterie platter. Starts with a Cheddar mouthfeel and then the Gruyere gives you a sweet nutty flavor. Unlike a lot of Cheddars, the Gruyere also improves the meltability which makes it great for cooking. Try it on a panini or flatbread.