We’re not quite sure how it came about, but many home cooks (and even chefs) see the combination of fish and cheese as odd. There are certainly some flavour pairings that would raise eyebrows (we’re not sure how Stilton would sit alongside prawns, for example, unless you really knew what you were doing), but the flavours and textures found in fish, shellfish and cheese are so varied, there are plenty of opportunities to combine the two – with delicious results.
One of the best cheeses to cook with is Gruyère AOP, as it melts incredibly well and easily emulsifies into sauces. Luckily, it’s also one of the best cheeses to pair with fish and seafood. From delicate fresh fillets of white fish to bold, rustic fish soups and the finest crabs and lobster, Gruyère’s nutty, sweet-meets-savoury complex flavour can lend itself to both light and hearty cooking that features the flavours of the sea. Take a look at the six recipes below to see what we mean.