Gruyère Cheese
Gruyère Cheese: Alpine & Wisconsin Cheese. Explore this versatile cheese's flavour profile, its Swiss origins, and how it elevates dishes like fondue.
Instructions
- Rub the inside of a fondue pot with the halved garlic clove (optional).
- In a bowl, mix grated Gruyère with cornstarch.
- Heat the wine in the fondue pot over medium-low heat until warm (do not boil).
- Gradually add the cheese mixture, stirring constantly until smooth and fully melted.
- Add nutmeg and stir gently.
- Keep warm over low heat and serve with dipping items.
Notes
- Melting Quality: Gruyère melts beautifully, making it perfect for fondue, gratins, quiches, and French onion soup.
- Aging Matters: Young Gruyère (5–6 months) is milder and creamier, ideal for melting; aged Gruyère (10+ months) is more intense and nutty, great for cheese boards.
- Pairing Tips: Pairs well with white wines like Riesling or Sauvignon Blanc. Also complements fruits like apples, pears, and figs.
- Flavor Boost: A pinch of nutmeg or a rub of garlic enhances the cheese’s savory, earthy notes in cooked dishes.
- Storage: Wrap tightly in parchment or wax paper, then place in a sealed container in the fridge. Use within 2–3 weeks for best taste.
- Substitutes: If Gruyère isn’t available, Emmental or Comté are the closest flavor and texture matches.