Gruyere
Used in 2 recipes on RecipeWiki.
Gruyère is a hard Swiss cow's-milk cheese named after the Gruyère district of Fribourg, and this page covers it with or without the accent. Young, it is mild and buttery; aged, it turns nutty, sweet and faintly salty, with tiny crystals in the paste. It melts smoothly without turning greasy or stringy, which is why it suits the bubbling, browned croûte of French Onion Soup and the gratinated top of Lobster Thermidor. Grate it fresh just before use, since pre-grated cheese is coated to stop clumping and melts less evenly. Wrapped in waxed paper in the fridge, a piece keeps for weeks.
Most often cooked with
Butter
WineRecipes with gruyere
French Onion Soup
Onions cooked down for an hour until they are jammy and dark, then finished under the grill with a raft of bread and melted cheese.
Soups
French
Lobster Thermidor
Lobster meat returned to its shell in a mustard and brandy cream sauce, glazed under the grill until the top is spotted brown.
Dinner
Main courses