Le Gruyère AOP
by Great British Chefs24 November 2022
Le Gruyère AOP
by Great British Chefs24 November 2022
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.
Kerth's creations
To celebrate the snow-topped mountains where Le Gruyère AOP originates from, we asked Kerth Gumbs to create some exclusive après ski-themed recipes, each of which features our favourite Alpine cheese. Why not give them a try?
Après ski with Bryn Williams
Although based in the UK, chef Bryn Williams also has a restaurant in The Cambrian Hotel in the Swiss Alps. That's why we thought he'd be the perfect person to showcase the versatility of Le Gruyère cheese when it comes to Alpine dishes. Check out his après ski-inspired recipes here.
Gruyère with Galton
As one of chef Galton Blackiston's favourite cheeses, Le Gruyère AOP makes its way into many of his recipes on Great British Chefs. Take a look at how a Michelin-starred chef uses its nutty, sweet flavour and recreate the recipes at home.
Tony's Gruyère recipes
Tony Fleming's classical style of cookery and Le Gruyère AOP are a match made in heaven. That's why Gruyère features heavily in a number of Tony's recipes on Great British Chefs. Check out some of cheesy creations here, including a stunning pithivier and a moreish veal shin osso buco with a macaroni Gruyère cheese topping.
Charlie's Gruyère gold
Charlie Hibbert creates dishes which are always guaranteed to go down a storm – and these Gruyère-filled gems are no exception. Perfect for entertaining friends and family.
Read all about it
There's a long, storied history of this very special cheese, including the time Swiss cheesemakers had to fight the French to ensure their Gruyère was recognised as the original and best. Learn more about it and the region it comes from.
Soufflé magic
Soufflés can be intimidating things to cook at home, but with our recipes – filled with plenty of Le Gruyère AOP of course – you'll be enjoying that perfect rise in no time.
Recipe inspiration
Melted, grated, shaved, diced – while Le Gruyère AOP is wonderful on a cheeseboard, using it in cooking is when things really start to get interesting. Take a look at some of our favourite recipes using this incredible Swiss cheese.
A fan of fondue?
Fondue might make you think of Seventies dinner parties and après ski suppers, but the dish is coming back in a big way. Learn about its origins, then get the family together for one of your own.
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