Gruyere Cheese Recipes (2024)

FAQs

What do you do with gruyere cheese? ›

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.

Both are excellent melting cheeses. Both have a nutty, slightly sweet flavor, though gruyère tends to have a stronger flavor than American swiss depending on the age of the cheese. Gruyère cheese rinds are thick and brownish colored, while American swiss cheese does not have a rind.

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.

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.

As a cheese instructor, the question that is almost always asked at every class is, “can I eat the rind?” The short answer to that question is, yes, you can eat the rind — any and all of them.

Unopened Gruyère cheese in the original vacuum sealed packaging can last 2-4 months from the printed date on the package. Once opened, it's good for about 5-7 weeks when stored in the refrigerator.

It is considered a good cheese for baking, because of its distinctive but not overpowering taste. For example in quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues, along with Vacherin Fribourgeois and Emmental.

While it's not atypical to enjoy Gruyere cheese as an independent appetizer, either with crackers or bread, it's more common to pair it with other ingredients, either in a complex dish or as a simple snack.

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.

What cheese makes the best mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

Gouda is a semi-hard cow's milk cheese that has roots in the Netherlands. It's best known for its wide range of uses and flavors depending on how long it's been aged. If you're in a pinch, you can use younger gouda in place of Gruyère since it melts easily, but just know that it won't have the same flavor.

Most of the time, if you see some mold, you can just cut it off—about an inch around and below the mold spot, if you want to be really rigorous about it—especially if you're working with a harder cheese.

To minimize the risk of bacteria growth and food poisoning, Gruyère cheese should be stored properly. It is essential to keep it refrigerated at 35 to 45 degrees Fahrenheit, and it is best consumed before the date indicated on its packaging if it remains unopened.

No need to worry - these tiny white specks are actually a good thing. They're most likely calcium lactate crystals, also known as “cheese crystals.” They are completely safe to eat, and usually signify that a cheese is flavorful and well-aged.

Here's the how to melt cheese the slow and steady way: use low heat—introduce a double-boiler, even—to avoid overcooking. If you want to speed up the melting a little more, try grating the cheese instead of cranking the temperature—the thin and uniform shape will melt faster and more evenly.

To minimize the risk of bacteria growth and food poisoning, Gruyère cheese should be stored properly. It is essential to keep it refrigerated at 35 to 45 degrees Fahrenheit, and it is best consumed before the date indicated on its packaging if it remains unopened.

Tasting and Cooking Notes

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.

Gruyere cheese is a good source of protein, with 29.8 g of cheese per 100 g serving. Protein is also needed in the growth, maintenance of tissues, formation of essential body compounds, transport of nutrients, and maintaining appropriate body temperature and is a source of energy.