Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. It adds savoriness without overshadowing the other ingredients in your recipe. Cheese Buyer, Rachel, shares some of her favorite Gruyere recipes. Keep reading to find out more!

cheese blog pic 3.5

This week’s featured cheese is Cave-Aged Gruyere from Switzerland. Aged 11 months, this is a sharper Gruyere that still is perfect for eating or cooking. This is a raw, grass-fed cow’s milk cheese from the Swiss mountains. The use of any additives is strictly prohibited, so you don’t have to worry about any chemicals in your cheese!

This particular Gruyere is aged in sandstone caverns and brushed with salt water to create a perfect flavor profile. Gruyere is perfect for grilled cheese, Mac & Cheese, Quiche, or even just broiled on a baguette!

Are you interested in trying a sample? Just come to the Cheese Counter in A la Carte! I am happy to cut a sample of the Gruyere or any other cheese for you!

Below are my favorite Cave-Aged Gruyere Recipes. I hope you enjoy them!


Traditional Fondue
Serves 4


½ clove garlic
500 g (1lb) Le Gruyère AOC Switzerland, grated
250 g (8 oz) Emmentaler AOC Switzerland, grated
150 g (6 oz) Appenzeller®, grated
350 ml (½ bottle) Neuchâtel wine or other dry white wine
5ml (1 tsp) fresh lemon juice
15ml (1 tbsp) cornflour
15-30ml (1-2 tbsp kirsch)
pinch of nutmeg
freshly ground black pepper

To serve:
Day old toasted cubes of bread cut into bite-sized chunks

Rub the interior of the fondue pot with the garlic clove. Place the grated cheeses in the pot. Blend the corn flour with the lemon juice and add to the pot with the wine. Heat the mixture gently on the hob, stirring frequently until smooth. Add the kirsch, nutmeg and pepper. Stir and place the fondue pot on its burner.

• To thin a fondue that is too thick, add a little extra warmed wine or kirsch and stir.
• To thicken a fondue that is too runny, add extra grated cheese and stir. Alternatively add a little extra corn flour blended with wine.
• To avoid the fondue separating during serving, keep stirring as you are eating it.
• If the fondue does separate, return it to the stove and whisk the mixture over a high heat until bonded again.
• Only use a metal fondue pot on the hob. Fondues for earthenware pots must be prepared in a saucepan and then transferred to the pot.


Rachel’s Gruyere Grilled Cheese:


Appleblossom Brewery’s Everything Sourdough
Cave-Aged Gruyere
Organic Baby Spinach
Organic Tomato Slices
Organic Valley Pasture Butter

1. Melt 2 tablespoons of butter on the stove top.
2. Heat a skillet on the stove top to medium heat.
3. Slice bread into ½ inch slices
4. Thinly slice Gruyere and Tomatoes
5. Assemble Sandwiches: Bread, Gruyere, Spinach, tomato, Gruyere, bread

Rachel, Cheese Buyer