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Gruyère
Appears in
Published 1965
Produced in the valley of Gruyère and the Swiss cantons of Fribourg, Neufchâtel and Vaud, Gruyère cheese is creamier, richer in flavour, and smoother in texture than Emmenthal and, more important to the novice shopper, it has tiny or almost non-existent eyes. Its melting quality is unbeatable, hence its use in fondue.
The most delicious of Gruyères-and hence the most difficult to come by - is the supreme aged Gruyère, which is delightfully rich, nutlike, and practically holeless.
Add a little freshly grated Parmesan for extra flavour. I find that Gruyère and/or Emmenthal marries wonderfully with Parmesan for soufflés, sauces and casseroles. The high flavour of one complementing the subtle smoothness of the other, when blended with cream and chicken stock, makes a most delicious cheese combination. Gruyère is available all year round.
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