GRUYERE CHEESE is one of my favorite cheeses. Below are two food ideas using it.
Here is a definition:
Gruyère (French pronunciation: [ɡʁyjɛʁ], English: /ɡruːˈjɛər/ or /ɡrɨˈjɛər/) is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d’Origine Contrôlée (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère (French Gruyère style cheeses include Comté and Beaufort).
Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel.
Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese,[1] particularly suited for fondues, along with Vacherin and Emmental. It is also traditionally used in French onion soup, as well as in croque monsieur, a classic French toasted ham and cheese sandwich. Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop le tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyère. Sparkling apple cider and Bock beer are also beverage affinities.
I first discovered my love for it when I was given a recipe for baked stuffed shells that was made with Rigotta, Fontina, Parmesan and Gruyere cheeses. It is topped with garlic, bread crumbs, butter and parsley. Really yummy. If you want the exact ingredients for this recipe then please email me at Barb@BarbSchmitt.com or comment on this blog with request.
The holiday recipe I have more recently come across with Gruyere cheese is:
Yam Gratin with Gruyere
(makes 6 cups)
2 cups Heavy Cream You’ll need: 9×9 Baking Dish
1 tsp. salt nonstick cooking spray
3 lbs yam peeled large baking sheet
1/2 Grand Cru Gruyere Preheat oven to 350 degrees
1.) Spray baking dish with nonstick spray. Place baking dish on baking sheet.
2.) Stir together heavy cream and salt in a bowl. Slice yams into bowl, coating slices with cream mixture as
you work.
3.) Layer 1/3 yams in baking dish. Sprinkle with half of the cheese. Repeat with with another 1/3 of yams and remainder of the cheese.
4.) Bake uncovered on center rack of oven 30 minutes. Remove from oven.
5.) Press fork or spatula, carefully, against top layer to allow liquid to flow over “crust”. Replace pan in oven and bake 40-45 min or until yams are tender. Remove from oven; lets rest 15 min.
Bon Appetite – A great Thanksgiving side dish. It will grace my table. (courtesy of Wegman’s)
