Le Gruyère AOP has been delighting gourmands since the twelfth century, and it’s still made to the same traditional recipe today. But while it’s a common sight on any good cheeseboard, the firm, nutty, sweet cheese is also an important ingredient in traditional Swiss and French cuisine – and many of today’s top chefs use it to add an intense, savoury, umami-rich flavour into more contemporary dishes.
The texture of Gruyère also means it melts very well, where other cheeses can split and become greasy when heated. This means it can be used not only for grating over dishes, but as the base for sauces, incorporated into bakes, or even just as the star ingredient for a deliciously rich and luxurious meal. Take a look at some of our favourite Gruyère recipes below, all of which showcase just how versatile this time-honoured Swiss cheese can be.