Crafted to the highest standard in only 160 small dairies, and a select few made by hand, Le Gruyere produce the finest of cheeses.

Le Gruyere cheese boasts a unique taste and a truly exceptional quality. The artisan craft has been passed down from generations for over 900 years. Naturally lactose and gluten free, the cheese offers variety for any intolerance sufferers without having to compromise on taste.


 
The Gruyere D'alpage has a distinctive depth of flavours from sweet caramel to a strong nuttiness. This is enhanced by its smooth texture making it the perfect cheese boards piece. Cheese needn't always be confined to the board and platter variety- though some we suggest are too luxurious to simply not be fully appreciated. We've put together a few recipes straight from the source, of different ways to incorporate a bit of luxury to an everyday meal.
 

Chalet Style Macaroni

• 300g macaroni
•  2 onions
• 400ml whipping cream
• 200ml milk
• 200g Gruyère AOP, grated
• Salt and pepper to taste

Preparation

1. Bring water to boil and cook macaroni shells for 10 minutes, until soft.
2. Whilst macaroni is cooking dice onion and fry in, oil or butter, in a separate pan.
3. Warm whipping cream, milk and Gruyere AOP in a pot until combined
4. Mix all together in single pot
5. Season with salt and pepper to serve.

Cheese needn't always be confined to the board and platter variety, some...are too luxurious to simply not be fully appreciated

Stuffed Tomato's With Couscous And Gruyere AOP 

1. Put couscous in bowl and pour in 125ml boiling stock. Cover and allow to soak for 10-15 minutes. Fluff up with fork after cooking.
2. Remove a "lid"from the tomatoes and scoop out some of the flesh and set       aside shell.  
3. Chop onion, and fry in pot. Add minced meat to onions and cook.
4. Finely chop parsley, combine with meat and add in sultanas, Gruyère AOP and couscous. Stir well and add salt and pepper to taste.
5. Stuff set aside tomato shells with filling and put 'lid' back on.
6. Put tomatoes in an ovenproof dish, add in 2cm of stock to dish.
7. Bake in oven at 200°C for about 25 minutes.

 

• 100g Gruyère AOP 6 months
• 4 chicken breasts
• 2 dessert spoons pesto
• 4 Sun dried tomatos
• Salt and Pepper to taste

• 1 bunch parsley
• 3 tablespoons capers
• 3 tablespoons pesto
• 2 tablespoons pine nuts
• 3 tablespoons rapeseed oil
• 3 tablespoons stock
• Salt and Pepper to taste

1. Cut open chicken breast so it is not fully cut in half. Spread inside breast with pesto. Cut Gruyère AOP into thin slices and lay on top of pesto. Close Chicken breast, place one sun dried tomato upon closed breast and wrap all 4 individually in foil.
2. Place in the oven at 180°C and cook for 20-25 minutes until tender.
3. For Sauce, chop parsley and capers, mix with pesto, pine nuts, stock and oil until combined. Season with salt an pepper to taste.
4. Remove chicken from foil and serve with sauce