Five Recipes With Gruyere Cheese To Try

Mar 11, 2018 | Homemade | 0 comments

I remember one day I had a flight from Geneva to Zurich. Looking through the glass at the alpine valleys I was thinking, how many sorts of cheeses are produced here. And suddenly the answer appeared at the screen of the panel on board: Switzerland is a homeland of more than 450 varieties of cheese.

Cheese! Especially alpine one is famous for its rich flavor and interesting structure. It might be creamy or crumbly. Swiss cheeses are well-known all around the world. The most famous one is Gruyere. It is a cow milk cheese that originally comes from the village of Gruyere located in the canton of Fribourg (west Switzerland). Today there are some more producers in Vaud, Jura, Neuchatel and also in France. However the real Gruyere is produced in Gruyere. Arriving to this village you understand that this place is absolutely a paradise for cows. Smooth alpine hills with juicy flavorful grass are the reason of Gruyere’s taste.

Photo: Maria Talanova / suissepic

Gryuere has a special nutty flavor. Young Gruyere has slight sweetness and as it ages it acquires deeper, more pungent flavors. Gruyere is known for having the best qualities for baking and cooking. It is an excellent addition to quiches, soups, salads, and pastas.


Fondue is a traditional Swiss dish born in the Alps. In Switzerland ‘la fondue’ means a cheese fondue and nothing else. It is always served as the main dish, not as an appetizer or as part of a multicourse meal. Traditional Swiss fondue is called “moitie-moitie” or 50/50. It is cooked from Gryuere and Emmentaler and considered to be a winter dish. It’s perfect for a cold winter meal in front of a roaring fire after a day of skiing, or for a party!

Fondue Ingredients (for 4-6 persons)

  • 300 g Gruyere cheese, 300 g Emmentaler cheese
  • 500 g white bread (such as baguette)
  • 1 garlic clove
  • 300 ml Riesling wine, dry
  • 3 tbsp corn starch
  • 6cl Kirschwasser (cherry schnapps)
  • fresh grated black pepper and nutmeg to taste

Photo: Maria Talanova / suissepic

How to cook fondue

Grate cheese (if not already grated) into a bowl or take a special Moitie-Moitie bag at Migos department store or wherever else. Cut bread in cubes of one inch. Peel garlic, cut in half. Take a fondue pot and rub the garlic along all its sides and the bottom. Pour wine into the pot and warm it. Add cheese bit by bit (not all at once!), stir continuously with a wooden spoon until it is melted.

Mix starch with schnaps, add to cheese, and wait until your fusion almost boils (but not boils!). Stir. It should be similar to a dough. Spice your fondue with pepper and place onto a heater which keeps the fondue warm. Dip bread cubes into hot cheese using special fondue forks. Serve with the same wine that you used for making the fondue. Or open another bottle.

P.S. Don’t be surprised when the pot is scraped clean!

Grilled cheese sandwich with tomato soup. The Gruyere melts so nicely, and when the buttered bread browns up just right in the pan… Mwah! It’s perfection! And Coop has a really nice tomato soup with mascarpone. It’s a perfect combination for chilly, grey days!
Kathryn Concannon (Geneva)

Potato Gratin

Gratin potatoes is a special dish for a weekend dinner or holiday meal. These baked cheesy potatoes have mild, comforting flavor and could be nicely combined with any meat.

Ingredients (for 8 persons)

  • 2 spoons of softened butter
  • 2,5 kg potatoes, peeled and thinly sliced
  • 2 large onions, chopped
  • 1 cup shredded Gruyere cheese
  • 3/4 cup white wine
  • 1/3 cup water
  • 3/4 cup heavy cream
  • salt and pepper to taste

Photo: Instagram

How to cook Potato Gratin

Preheat the oven up to 175 C. Add softened butter into a big baking dish and smear it. Mix potato slices and chopped onions with salt and pepper, and spread 1/3 of this fusion into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes. Add another layer of potatoes. Put the rest of cheese and cover with the rest of potatoes. Mix water and wine. Pour into dish. Cover the baking dish with aluminum foil. Bake until the potatoes are tender (~1h15). Once tender, remove the foil, and pour the cream over the potatoes. Bake uncovered for 15 minutes more until it becomes brown. Enjoy!

Alpine macaroni (Swiss)

Cheesy macaroni originate from the German-speaking part of Switzerland. They are often called the herdsman’s macaroni as it was created by the workers at the Alpine pastures from the simple ingredients. This dish is high-nutrient and good for a cold weather.

Ingredients (for 4 persons)

  • 500g potatoes (the kind that stays firm when cooked)
  • 200g pasta
  • 200g Gruyere cheese, grated
  • 2 spoon butter
  • 2 onions, thinly sliced
  • 1 garlic clove, chopped
  • 3 spoon cream
  • 3 spoon milk
  • Applesauce or salad as a side dish

Photo: Instagram

How to cook alpine macaroni

Preheat the oven up to 120 C. Peel potatoes and cut them into small cubes. Put cold water and the potatoes into a pan and heat it up together. When water boils, add pasta and cook until it becomes soft. Put the layers of pasta, potatoes and the grated cheese into an ovenproof dish, add some cheese on top, and put it into the oven at 120 C until the cheese melts.

Melt the butter in a frying pan and roast the onions and garlic until golden brown. Put everything on the top of the pasta dish. In a saucepan, heat up the cream and milk with a pinch of salt. Pour it over the pasta. Keep everything inside the oven until the cheese melts. It takes about 10 minutes. Serve as soon as ready, either with applesauce or with a salad.

Cheese pie

This dish is perfect for a brunch on Sunday or a picnic. It is really cheap to cook.

Ingredients (for 4 persons)

  • 1 large pastry case (available at the supermarkets)
  • 2 teaspoons of butter
  • 3 leeks, chopped
  • 1 pinch salt and black pepper to taste
  • 250ml single cream
  • 170g Gruyere cheese, grated

Photo: Instagram

How to cook Swiss cheese pie

Preheat the oven to 190 C. Melt butter in a large saucepan. Stir in leeks; cook, stirring occasionally (~10 minutes, or until it becomes soft). Add salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pastry case. Bake in preheated oven (~30 minutes). The pie should become golden at its top. Leave for 10 minutes before cutting for pieces.

Chicken Cordon Bleu

The origins of cordon bleu as a schnitzel filled with cheese are in Switzerland, probably about the 1940s, first mentioned in 1949.

Ingredients (for 4 persons)

  • 4 boneless, skinless chicken breasts (all cut in half)
  • 16 slices deli shaved honey ham
  • 8 slices Gruyere cheese
  • 2 cups flour, divided
  • 2 cups Panko bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 4 eggs, whisked
  • peanut or vegetable oil, for frying
  • lemon wedges, for serving

How to cook Cordon Bleu 

Cut each chicken breast into 1/2 inch thickness. Place 2 slices of shaved ham and 1 slice of cheese in middle of chicken breast and roll it tightly. Secure with toothpicks. Set aside. In a medium shallow bowl (I use a deep dish pie plate), mix 1 cup of flour with Panko bread crumbs. Stir in salt, pepper, garlic powder, paprika and cayenne pepper. Set aside.

In another medium shallow bowl, whisk the eggs. Set aside.

Add oil into a large skillet (~1/4 of its depth). Heat the oil up to 325 C.

Take a rolled chicken breast. Dredge it with flour, then dip in the eggs, then coat with the flour/bread crumb mixture. Carefully, place chicken breast roll in the hot oil. Repeat process with all 4 chicken breast rolls. Fry the chicken breasts about 6-7 minutes on each side. Take it out and put onto paper towel-lined plate to drain. Sprinkle with additional salt if desired. Serve with lemon wedges.