9 delicious Le Gruyère AOP recipes to feed the family

Famous all over the world as the primary ingredient in Swiss fondue, Le Gruyère AOP is a wonderful alpine cheese with a mild, sweet, nutty flavour. Swiss affineurs (the people responsible for producing and ageing cheese) have been making Le Gruyère AOP for nearly 1,000 years; the earliest records of this cheese can be traced way back to 1115, and cheesemakers today in the area around Fribourg, Vaud, Neuchâtel and Jura still make it using the same traditional methods as their forefathers did centuries ago.

When we think of Le Gruyère AOP, we usually think of the younger version of the cheese – creamy and mild, with a hint of nuttiness. It is a famously excellent cooking cheese, with a beautiful smooth, silky texture when melted into a fondue, a French onion soup or onto a croque monsieur. As Le Gruyère AOP ages, however, the flavour asserts itself as something more complex – those rich, nutty notes come to the fore, along with deep, earthy tones. The texture changes, going from smooth and soft to grainy and crumbly. Le Gruyère AOP Premier Cru – aged for fourteen months in humid cellars in Fribourg – has won best cheese at the World Cheese Awards a record four times (1992, 2002, 2005 and 2015).

Long story short, Gruyère is a fabulous cheese to cook with, and its well-rounded flavour means it's able to be used in all sorts of dishes. Read on for a few of our favourite ways to use this glorious cheese when you have a crowd to feed.

Arguably the world’s most famous ham and cheese sandwich, the croque monsieur creation myth suggests the sandwich was born when a group of workmen left their lunch on a hot radiator by accident. Either way, the combination of sultry melted Gruyère and salty slices of ham has become a classic, served in cafés all over Paris. A slick of bechamel adorns the top, containing a touch of Dijon mustard for extra piquancy and French-ness. And while it might sound strange, coming from a nation famous for its boulangeries, a croque monsieur always tastes best when made with plain white bread – no sourdough in sight!

Hearty and comforting, this beef cobbler ticks all the boxes if you’re looking for a winter warmer to see you through the colder evenings. We’d happily eat the rich beef stew on its own, but the whole dish is elevated by the patio of Gruyère-flecked scones on top. Feel free to mix up your fillings – the scones are just as delicious on top of venison or chicken.

When you cook onions low and slow, they turn into a sticky tangle of sweet deliciousness. That's why the simple-sounding French onion soup has become such a hallowed dish over the years. Topped with crunchy toasts covered in melted Gruyère cheese, this is a warming bowl of flavour that's perfect when the nights become cooler.