• TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
  • Follow
    • Follow
    • facebook
    • twitter
    • google+
    • instagram
    • youtube
Hearst Corporation
  • TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
Forums
  • Register
  • Login
  • Forums
  • General Discussion Forums
  • Food and Drink
What do you do with Gruyere?
flower faerie
25-11-2008
I love the flavor of gruyere cheese...sort of like parmesan with a bit of a mild, nutty flavor. I normally just have it with crackers. But I was wondering if anybody uses it to cook with and if you have any recipes you could share. I made a cheese and onion tart with it once and it tasted good but not good enough to be worth all the time and effort it took to make it.
degsyhufc
25-11-2008
Quote:
“I love the flavor of gruyere cheese...sort of like parmesan with a bit of a mild, nutty flavor.”

The one's i've had were alot milder than parmesan. It's a soft cheese idea for melting. So you could have it in a toastie, on a jacket spud or as a topping for things such as pies (fish) or bakes.
ardwark
25-11-2008
Best cheese for melting on top of croutons to float in soup. Onion or Leek and potato is delicious
Poppy Seed
25-11-2008
Agree with the soup, on top of French onionis the best!
kimindex
25-11-2008
I put it into dishes where I need a stronger flavour (I find is stronger than parmesan) such as my version of a Spanish tortilla or stuffed aubergines. But it's so nice to eat just with bread or crackers.
ecco66
25-11-2008
I use it for a tuna melt, alternating with Emmental depending on what I have in. Onto buttered toast I add one tin of tuna mixed with mayo, caraway seeds, red onion and capers then put the cheese on top and back under the grill until melted.
grassmarket
25-11-2008
It varies. Young gruyere is very waxy and mild, mature gruyere a lot harder and stronger.
KaliMist
25-11-2008
I always use Gruyere in dauphinois, I also add a handful to cheese sauces, quiches and stuffed baked potatoes.
flower faerie
25-11-2008
Those are all good ideas! Thanks! I love french onion soup. I think I'll make some this coming weekend. And I don't know why I never thought to put it in a quiche. Yum!
Altheya
25-11-2008
Maybe rissotto? Instead of parmesan for a different flavour..
analogueagent
25-11-2008
BBC website has a few ideas.
squidsin
25-11-2008
Originally Posted by flower faerie:
“I love the flavor of gruyere cheese...sort of like parmesan with a bit of a mild, nutty flavor. I normally just have it with crackers. But I was wondering if anybody uses it to cook with and if you have any recipes you could share. I made a cheese and onion tart with it once and it tasted good but not good enough to be worth all the time and effort it took to make it.”

It's lush in a risotto instead of parmesan, particularly a butternut squash or pumpkin one.
pompey73
26-11-2008
I came across this lovely Nigel Slater recipe a few years back:

Cut up a pack of mushrooms into quarters (I use chestnut, but any will do), and fry them with butter and chopped garlic.

Place them in an oven dish with a pack of cubed gruyere. Top with some mashed potatoes, grate some parmesan on top of the mash and bake for 30 minutes at gas mark 5.

Sorry the quantities are vague!

I normally serve this with some good quality sausages.

I haven't made this for ages, might cook it this weekend
kimindex
26-11-2008
Originally Posted by pompey73:
“I came across this lovely Nigel Slater recipe a few years back:

Cut up a pack of mushrooms into quarters (I use chestnut, but any will do), and fry them with butter and chopped garlic.

Place them in an oven dish with a pack of cubed gruyere. Top with some mashed potatoes, grate some parmesan on top of the mash and bake for 30 minutes at gas mark 5.

Sorry the quantities are vague!

I normally serve this with some good quality sausages.

I haven't made this for ages, might cook it this weekend ”

Oh, wow. That sounds goorgeouuuss!!
flower faerie
26-11-2008
Originally Posted by analogueagent:
“BBC website has a few ideas.”

Thanks! I'll check that out and see what I can find.

Originally Posted by Altheya:
“Maybe rissotto? Instead of parmesan for a different flavour..”

Originally Posted by squidsin:
“It's lush in a risotto instead of parmesan, particularly a butternut squash or pumpkin one.”

We love risotto, so that's definitely a good idea for something to try. Thanks.

Originally Posted by pompey73:
“I came across this lovely Nigel Slater recipe a few years back:

Cut up a pack of mushrooms into quarters (I use chestnut, but any will do), and fry them with butter and chopped garlic.

Place them in an oven dish with a pack of cubed gruyere. Top with some mashed potatoes, grate some parmesan on top of the mash and bake for 30 minutes at gas mark 5.

Sorry the quantities are vague!

I normally serve this with some good quality sausages.

I haven't made this for ages, might cook it this weekend ”

Oh my god, that sounds so good!! Thanks!
N1kk1
28-11-2008
I use this when I make large stuffed flat mushrooms.

I take out the stalk of the mushroom, slice up some cherry tomato's and place those inside the mushroom. I then cover the tomato's with slices of Gruyere cheese and then bake in the oven for about 20 minutes.

It goes nice with Steak, Roasted New pots and salad
VIEW DESKTOP SITE TOP

JOIN US HERE

  • Facebook
  • Twitter

Hearst Corporation

Hearst Corporation

DIGITAL SPY, PART OF THE HEARST UK ENTERTAINMENT NETWORK

© 2015 Hearst Magazines UK is the trading name of the National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP. Registered in England 112955. All rights reserved.

  • Terms & Conditions
  • Privacy Policy
  • Cookie Policy
  • Complaints
  • Site Map