Caramelized endive with Gruyère

When I first published this recipe in the Guardian in 2007 I used Taleggio and was perfectly happy with it. Still, when I tried the dish again for this book I decided to double-check which cheese variety worked best. Taleggio (See Stuffed portobello with melting Taleggio) was a winner for its creaminess and its ability to penetrate in between the endive leaves. But I chose Gruyère in the end because its piquant flavour works better with the endive’s