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Switzerland · Cow’s milk · ENTRY 01

Gruyère AOP

Nutty, fruity and salty; stronger with age. Firm, dense, sometimes crystalline.

Origin
French-speaking Switzerland · Cow’s milk · Cooked pressed cheese
Texture
Firm, dense, sometimes crystalline
AT A GLANCE

The cheese at a glance

Nutty, fruity and salty; stronger with age.

Milk
Cow’s milk
Family
Cooked pressed cheese
Intensity
Medium
01
BEFORE SERVING OR COOKING

Prepare it well, without the jargon

Take out 30–45 minutes before tasting and cut only what you need to preserve the cheese.

IN PRACTICE, STEP BY STEP
  1. Inspect the cheese and rind before cutting: remove only packaging, wax or a rind identified as inedible. Natural rinds can often remain.
  2. Take only the amount you need out of the fridge. Cheese for tasting benefits from warming slightly; for a sauce, grate or finely slice so it melts without overheating.
  3. Use a clean, suitable knife: a thin blade for soft cheese, a sturdy knife or grater for hard cheese. Promptly refrigerate the remainder.
TERMS TO KNOW
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
Thinly slice
cut into thin slices or strips as evenly as possible.
Set aside
temporarily put aside for later use in the recipe.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
02
WHEN HEATED

How it behaves in cooking

Melts evenly, browns without releasing much water and binds sauces well.

AvoidAvoid high heat: grate or finely slice, then melt gradually to keep a smooth texture.

SÈVE MINI-RECIPE · STEP BY STEP

Gruyère and leek cheese toast

Total time · 25 min2 people

BEFORE YOU START

Weigh, grate or cut cheese before turning on the heat. Even cutting promotes uniform melting and prevents unnecessary prolonged cooking.

RECIPE GUIDANCE8 minutes8 to 10 minutes210 °C
INGREDIENTS
  • 120 g Gruyère
  • 2 bread slices
  • 1 small leek
  • mustard
  • white wine
  1. 1

    Thinly slice leek and soften for 8 minutes with a knob of butter.

  2. 2

    Spread mustard on bread, add leek, drops of white wine and grated Gruyère.

  3. 3

    Bake until browned for 8 to 10 minutes at 210 °C, until edges are golden.

HOW TO TELL WHEN IT IS READY

Watch the final minutes: cheese should be melted or lightly golden, never split into a pool of fat.

TERMS EXPLAINED
Pressed cheese
cheese whose curds are pressed to remove more whey and create a firmer texture.
Thinly slice
cut into thin slices or strips as evenly as possible.
Set aside
temporarily put aside for later use in the recipe.
Ageing
maturation period during which cheese develops its texture, rind and aromas.
Allow to warm
allow food to gradually become less cold before serving or cooking.
03 · GOOD PAIRINGS

What to pair it with

potatoleekonionhamwalnutswhite wine
04 · SIMPLE IDEAS

Where to use it

fonduegratintoasted sandwichgougères