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.