Gruyere Cheese Recipes (2024)

FAQs

What are the best ways to eat Gruyère cheese? ›

It is the classic accompaniment to good ham in the famed French toasted or grilled croque monsieur sandwich. Indeed, it excels in all sorts of sandwiches and toasted sandwiches and is also the correct topping for French onion soup.

Gruyere Cheese melts very well. This makes it a great cheese for a fondue with white wine and garlic. Serve it with crusty bread, crudites and simply roasted potatoes alongside dipping forks for a fun sharing dinner with friends. Because it melts so well, it is also an excellent cheese to incorporate into baking.

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.

Always store your Gruyère cheese in the refrigerator, ideally between 35°F and 40°F, which is the ideal temperature for preserving cheese. Once opened, store your cheese in airtight containers or wrap tightly in plastic wrap to prevent it from drying out. You can also use wax or parchment paper.

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 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 texture is smooth and firm with small holes or "eyes" throughout. Gruyère is considered an expensive cheese due to a few reasons: Firstly, it's made from raw milk, which is more expensive to produce than pasteurized milk. Secondly, it's aged for a minimum of 5 months, which is longer than most other cheeses.

The strong Gruyère is a fine dessert cheese. Gruyere cheese has a nutty and slightly sweet flavor. It's kinda like a mix of Swiss and cheddar. As for the price, it's partly because it takes a lot of milk to make, and it has to be aged for quite a while, which adds to the cost.

Hard cheese (Emmentaler, Gruyère) and raclette cheese as well as extra hard cheese (Sbrinz) are types of cheese that are best suited to freezing. However, if stored correctly, they can also be kept in the fridge for many weeks.

What Are the Best Gruyère Substitutes? There are plenty of other premier cheeses that can serve as good substitutes for Gruyère cheese. Depending on whether you're melting cheese or adding more variety to your charcuterie board, you might consider Beaufort, Comté, Jarlsberg, Emmental, or Fontina.

How do you melt Gruyere cheese? ›

Cover with a vented lid and melt at LOW heat in 15-second increments, stirring in between. What is the best melting cheese? Cheeses with more moisture and lower melting points - cheddar is one of the most popular choices, but Swiss and Gruyère are also terrific options.

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.

One of the best cheeses for melting, Monterey Jack is perfect for a super-gooey cheese sauce like the one on Bobby Flay's Nacho Burgers.

Parmesan is the classic choice, and there's never a recipe that won't be complemented by this versatile cheese! Traditional parmesan from Italy can only be called Parmigiano-Reggiano if it's from designated areas of the country, but the recipe has been exported across the world.

The rind may be soft and pliable or hard and textured. Aged cheeses typically have rinds, but fresh cheeses (like mozzarella, feta, goat cheese, block cheddar, and burrata) don't because they haven't gone through the aging process. Aged cheeses like brie, Gruyère, and Parmigiano-Reggiano all have edible rinds.

Because it is a mild cheese, Gruyere is a great addition to charcuterie boards. It can be layered on top of crackers, it can be paired with salty, cured meats, it can be smothered with jams…

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. Next on the cheese plate is the Le Gruyère AOP aged for 12 months.

Do you cut the rind off of Gruyere cheese? A Gruyere rind can be very, very hard, so it's a good idea to cut it off. However, don't throw it out — you can cook with that rind and get a ton of flavor from it.