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I am a big fan of cheese of all types, and one of my favourites for cooking is Gruyere! This is a smooth, hard Swiss cheese that you can buy in almost any decent-sized supermarket in the UK nowadays. It's made from cow's milk and is similar to Comte which comes from France.
Gruyere is a bit more expensive than cheddar but I think it's worth it when you consider that it has an unusual and very pleasant flavour. I don't particularly like eating it raw on crackers but I have tasted it raw and find it has a strong, nutty flavour. However, I think it's really meant to be used in cooking as you don't see it served on cheese boards in restaurants very much, but you do see it called for in recipes.
Gruyere isn't crumbly which makes it very easy to slice and work with. It's also really easy to grate, which I do in order to make my favourite recipe of all time, gratin dauphinois!
Now this isn't low-calorie so anyone watching their weight (like I'm supposed to be - hah!) should look away now.
First you take a large tub of double cream (about 450ml and put this in a mixing bowl). Then add two cloves of very finely chopped garlic and one medium sized onion, sliced very fine. Add a dash of salt and pepper and a pinch of nutmeg. Then add two large potatoes that have been peeled and sliced as thinly as you can.
Put this mixture into a buttered baking tray (about a 9" tray with raised sides) and cover with a thick layer of grated Gruyere cheese (about a cupful or a little more). Bake in a 200 C degree oven for about 1 hour and 15 minutes until golden brown.
Everyone I have served this recipe to absolutely loves it but as you can see from all the cream, it's one to be served on special occasions only. This is my absolute favourite way to enjoy Gruyere and while you can also substitute cheddar and it will still be very nice, it's just not the same.
Grated Gruyere is also very nice served on buttered pasta with just a bit of salt. Believe it or not, this simple dish is delicious enough to be eaten as a main course and is very quick to make and enjoyable, especially if you have a salad with it.
Or you can get fancy and serve Gruyere as the topping for a French onion soup or you can make a delicious fondue with Gruyere and white wine.
Gruyere has about 65 calories per cubic inch of cheese and is high in saturated fat, like most cheeses. But as an occasional treat, it's lovely.
i just bought an organic version of this cheese, it is also raw, which is quite rare to find. i buy this quite regularly because of this, the body can work with it easier. it is very nice, and is different from most cheeses in that it has a smooth melt-in-your-mouth aspect to it.
unlike most cheese, which is made from pastuerised milk this isn't leaden and lumpy, i also notice that most aged cheddar is very sour, which this cheese isn't at all
to get the best from the cheese is probably to grate it finely, this is what i have in the morning with veges and or offal
some recommend that cheese is best served at room temperature, but i actually prefer it almost straight from the fridge, as it's most moist and nobbly, once it's reached room temperature it's more earthy and pungent and dry, but this is good too
the cheese has a nutty flavour with hints of caramel
i would definitely recommend this cheese, especially a good organic/raw variety cos it's better tasting and better for you
I did admittedly buy Gruyere from a supermarket and therefore will not have had the best possible experience of it. However, I was not impressed. Its a hard, bland cheese with a rind, much like any other hard bland chese you might think of, only a bit more expensive because it has a foreign sounding name. Try it if you must, but I doubt you will bother to buy it twice. I really wouldn't bother with this cheese - Buy something British - there's plenty out there that's much better and this is a very dull product. Generally I would recomend British cheeses over anything foreign, as we have some excellent varieties.
This well known Swiss cheese takes its name from the village where it was first made. It is a hard cheese with a very strong and distinctive flavour. It is certainly not to everyones taste! Best enjoyed with a bottle of fairly heavy red wine and fresh bread. It is however, the most poular cheese in Switzerland. Its strong flavour and creamy texture make it an excellent table cheese. Perfect for serving after dinner on the cheese board. Although Switzerland utilises more than a third of its annual milk output for cheese manufacturing and exports just over half of this, more Gruyere is consumed at home than is exported. Sbrinz and Emmental make up the bulk of cheese exports. Bring out the real flavour of this cheese with a bottle of Chardonay. If you haven't tried this particular cheese before remember that you have to learn to like it, the same way as you learn to like red wines. Buy in small quantities if you aren't sure as this has a very distinct and strong flavour.