Gruyere Cheese Recipes (2024)

FAQs

What is Gruyère cheese best for? ›

topping; small cubes work wonderfully in a cheese pastry and in savoury scones and muffins. It's especially good in gougères, the cheese puffs from Burgundy. Any hot or warm recipe including gruyère reacts well to the addition of sharp Swiss sbrinz or well-aged parmesan.

A classic, traditional swiss cheese, gruyère is a semi-hard cheese made from cow's milk that was first made in the town of Gruyère, Switzerland. Gruyère cheese has a firm texture, a rich, slightly nutty taste, and a pale yellow color.

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.

The texture is smooth and firm with small holes or "eyes" throughout. Gruyère is considered an expensive cheese due to a few reasons: Firstly, it's made from raw milk, which is more expensive to produce than pasteurized milk. Secondly, it's aged for a minimum of 5 months, which is longer than most other cheeses.

Gruyere cheese being probiotic, can help in reducing inflammation and is less likely to cause any digestive discomfort.

Gruyere offers a salty, buttery, nuttiness that elevates the everyday burger into something memorable. Start with a 50/50 lamb-beef patty on an aioli-slathered pretzel roll. Slice up a ripe avocado and throw a fried egg on there for good measure.

What Are the Best Gruyère Substitutes? There are plenty of other premier cheeses that can serve as good substitutes for Gruyère cheese. Depending on whether you're melting cheese or adding more variety to your charcuterie board, you might consider Beaufort, Comté, Jarlsberg, Emmental, or Fontina.

American swiss cheese and gruyère have a similar appearance, flavor, and texture. American swiss is characterized by large holes, or eyes, while gruyère typically is filled with much smaller cracks throughout. Both are a semi-hard cheese, thanks to compression during the cheesemaking process.

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.

Gruyère. Named after a small Swiss village, gruyère is a rich and creamy cheese often used to make fondue, which also makes it perfect for mac and cheese. The saltiness and nuttiness of this cheese can add some complexity to this seemingly simple dish.

Is Gruyère cheese worth it? ›

The strong Gruyère is a fine dessert cheese. Gruyere cheese has a nutty and slightly sweet flavor. It's kinda like a mix of Swiss and cheddar. As for the price, it's partly because it takes a lot of milk to make, and it has to be aged for quite a while, which adds to the cost.

Trader Joe's Cave Aged Le Gruyère is a good melting cheese and goes wonderfully melted into sandwiches or enjoyed at room temp, solid, firm, and delicious!

Widely available, super-affordable, and adorably holey, American Swiss can take the place of Gruyère in any recipe that calls for the latter. Honestly speaking, you will not get the same nutty, earthy flavor, but you'll get something close: A mild cheese that is creamy, a bit sweet, and melts extraordinarily well.

Aldi carries some of my favorite cheeses, like Gruyere, Manchego, and Irish cheddar. The grocery-store chain also stocks other staples, like cured meats and loaves of bread.

A crowd-pleasing addition to any cheese tray or charcuterie platter. 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.

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.

Gruyère. Named after a small Swiss village, gruyère is a rich and creamy cheese often used to make fondue, which also makes it perfect for mac and cheese. The saltiness and nuttiness of this cheese can add some complexity to this seemingly simple dish.