The Swiss certainly know how to make a good cheese. There are over 400 different varieties originating from the country, each with their own textures, flavours, backstories and fanbases. But the one that's truly taken the rest of the world by storm is Gruyère (or Le Gruyère AOP, to give it its official, origin protected name).
Nutty, sweet, firm and with a long, lingering complex flavour that develops on the tongue, it's been a mainstay of cheeseboards across Europe for centuries. It's responsible for some of the most famous European dishes too, such as savoury soufflés, gratins and of course the iconic fondue. That's because it melts incredibly well; while other cheeses can split and release fat when heated, Gruyère gently liquifies into a molten state of pure, unadulterated cheesy goodness.
Below you'll find recipe inspiration, stories on the origins of the cheese and ideas on how to use Gruyère in innovative ways. While it will always be delicious on a cheeseboard, getting creative with it when cooking really shows off the versatility of one of Switzerland's finest culinary gifts to the world.
