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Recipes with gruyère-style cheese

3 recipes that use gruyère-style cheese, with photos, step-by-step instructions and cook times. The quickest, Croûte au fromage, takes 25 minutes. It is most often cooked with egg, milk and butter.

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Soupe de chalet

Soupe de chalet comes from the mountain huts of the Fribourg Alps, around Gruyères and the Jaun valley, where herdsmen spending the summer with their cows made a hearty soup from what they had: potatoes, leeks, spinach and whatever the garden gave, small pasta, milk and cream from the herd, finished with a handful of melting Gruyère. Today it is the comfort food of Fribourg's autumn and the Désalpe, when the herds come down. Gruyère is made with animal rennet, so use a vegetarian Swiss-style cheese. A common mistake is boiling it hard once the milk goes in, which can split it. Chef's tip: add the cheese to each bowl rather than to the pot, so it melts into strings as you eat.

45 minSwissSoups
by KrazyBadal 0 views

Croûte au fromage

Croûte au fromage is the après-ski supper of Valais and Vaud, served in mountain restaurants from Verbier to Zermatt in sizzling dishes: thick slices of stale bread sprinkled with white wine, rubbed with garlic, heaped with grated Gruyère and baked until bubbling, often with a fried egg on top. This recipe uses white wine, as it traditionally does; for an alcohol-free version, use the swap in the ingredient note. Gruyère is made with animal rennet, so choose a vegetarian Swiss-style cheese. A common mistake is soaking the bread with too much wine, which makes it soggy. Chef's tip: toast the bread first, then sprinkle, so it stays crisp underneath and soft on top.

25 minSwissVegetarian
by KrazyBadal 0 views

Chäschüechli

Chäschüechli are the small, warm cheese tartlets of central Switzerland, sold in bakeries in Lucerne and Zug and eaten as a quick lunch with a salad or as a snack at a Fasnacht carnival stand: a crisp shortcrust case filled with a savoury custard of grated mountain cheese, cream, egg and a pinch of nutmeg, baked until puffed and golden. A common mistake is filling the cases to the brim; the custard puffs and spills over. Chef's tip: bake them on the lowest shelf so the bases crisp before the filling sets. Gruyère and Appenzeller are made with animal rennet, so choose a vegetarian Swiss-style cheese.

55 minSwissSnacks & Starters
by KrazyBadal 0 views

Goes well with gruyère-style cheese