How to Serve:
- makes mouth-watering fondues
- famous melt in French croque-monsieur
- the cheese roll in your cordon-bleu
- mixes well with salads and pasta when grated
- tops gourmet soups as well
Wine pairing: Pinot Gris, Pinot noir from Burgundy, Chardonnay, Sauvignon Blanc
Cheese platter: pear, melon fruit, pecans, crackers, apples
Cheese board: Comté - Gruyère - Emmental - Grana Padano
Cherry Tomato, Marshmallow and Gruyère Salad
*recipe from gruyere.com
500g cherry tomatoes
1 bunch of fresh basil
60g Gruyère cheese, finely grated
2 egg whites
Bring the milk, 30g of the Gruyère AOP, and the agar-agar to the boil for 1 minute.
Pass through a sieve and leave to cool. Before the agar-agar solidifies, add the egg whites which have been beaten until stiff.
Spread the marshmallow on a lined baking sheet and let it solidify for 4 hours in the fridge. Then cut into squares and roll in the remaining grated Gruyère AOP.
Arrange the cherry tomatoes around the marshmallows and garnish them with the finely chopped basil.
Serve and enjoy!
Unpasteurized cow’s milk, salt, ferments
*Allergen information: contains milk
Gruyere cheese is a good source of vitamin K2, rich in protein and abundant in calcium. It also provides Omega-3 fatty acids and has plenty of good bacteria, the probiotics.
A good dairy portion that provides excellent amounts of phosphorus and vitamin B12 as well as a good amount of vitamin A.
Storage: Wrap original packaging tightly in wax or parchment paper, cover with plastic wrap then refrigerate.
Shelf Life: properly stored, 3-4 weeks refrigerated