Gruyere

Gruyere's nutty sweetness is ideal for melting, perfect for fondue or quiche.

Flavor

How to use it

Fondue Essentials. Add white wine for acidity to keep casein proteins from clumping.

Quiche Dreams. Slow-melt Gruyere for custard-like smoothness without breaking proteins.

Common mistakes

• Exposure oxidizes fats, making the cheese hard and stale.
• High heat releases oil, robbing Gruyere of creaminess.

What goes with gruyere

• Onion. Onions' caramelization sweetens and contrasts with gruyere’s nuttiness.
• Thyme. Thyme's earthy notes match gruyere's complex, nutty flavor.
• White Wine. White wine cuts through gruyere's creaminess with its acidity.
• Cauliflower. Gruyere's nutty, savory melt suits mild cauliflower in a gratin.
• Nutmeg. Nutmeg's warm sweetness complements gruyere's nutty melted flavor in cheese sauces.
• Pear. Sweet juicy pear contrasts with gruyere's salty nuttiness.
• Potato. Melted gruyere adds nutty richness to starchy potato gratins.
• Mustard. Sharp mustard cuts through gruyere's rich fat in croques and fondue.

Try tonight

• Gruyere and caramelized onion tart
• French onion soup with gruyere croutons
• Croque monsieur with dijon mustard

Storage

Store in the refrigerator wrapped in wax paper and then foil to preserve moisture and flavor.