4 beautiful Gruyère AOP recipes from Galton Blackiston

by Great British Chefs 01 October 2020

Gruyère is one of the most versatile – and tastiest – cheeses out there, and who better than chef Galton Blackiston to show how it can be used in a variety of dishes? From tarts and snacks to a knock-your-socks-off Kiev, take a look at how one of the best chefs in the UK makes Gruyère the star of the show.

Great British Chefs

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Great British Chefs

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Gruyère AOP – the proper stuff, made in and around the Swiss canton of Fribourg – is a favourite among chefs for its deeply savoury, nutty flavour. It also happens to melt very well, making it perfect for cooking with as well as serving as part of a cheeseboard. But while it’s often used as a base for fondues, rich, thick sauces and gratins, there’s a lot more you can do with a wedge of Gruyère AOP.

Chef Galton Blackiston knows this all too well. His four recipes below show how Gruyère AOP can be used alongside shellfish, root vegetables and even spices – as well as being the star of the show in its own right. Whether you’re after a simple snack, an indulgent lunch or a fancy starter that’s bound to impress, try your hand at one of Galton’s dishes and discover why Gruyère makes a regular appearance on the menus at his Michelin-starred restaurant Morston Hall.

Gruyère AOP gougères

Great British Chefs

Le Gruyère AOP gougeres

by Galton Blackiston

Don’t be intimidated by their fancy French name – these bite-sized cheese puffs are nothing more than a choux pastry that’s baked until light, pillowy and incredibly moreish. Gruyère is the natural cheese to choose when flavouring these gougères, as it melts seamlessly into the pastry and provides plenty of flavour. It’s well worth making a big batch of these, as one (or five) is never enough!

Chicken Kiev with Gruyère AOP

Great British Chefs

Chicken Kiev with Le Gruyère AOP

by Galton Blackiston

When everything goes right and you manage to make and bake a chicken Kiev so the liquid centre stays intact, there are few things more satisfying than cutting it open and seeing the garlicky puddle of butter ooze out. This twist on the classic adds Gruyère cheese and curry powder to the mix, forming an intensely flavoured roux that’s a definite improvement on the original.

Celeriac and Gruyère AOP agnolotti

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Celeriac and Le Gruyère AOP agnolotti

by Galton Blackiston

For a slightly more cheffy dish that’s guaranteed to impress, these dainty agnolotti are just the ticket. Bathing in a simple Gruyère sauce and stuffed with salt-baked celeriac, brown butter, more Gruyère and a dash of lemon, the luxury continues with a garnish of wild mushrooms, Iberico ham and a few dots of verdant parsley oil.

Crab and Gruyère AOP tart

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Crab and Le Gruyère AOP tart

by Galton Blackiston

Crab and cheese are perhaps not the most common ingredients to put together, but this tart proves that they can work in delicious harmony together. The creamy, just-set filling is packed with white crab meat, Gruyère cheese and a hefty dose of fresh herbs, all contained within a crisp, simple pastry. Each bite rewards you with an instant hit of sweet crab, followed by the nutty, deeply savoury cheese afterwards. It’s an instant classic, and will add a serious dose of luxury to any lunchtime spread.