What’s it like? Kaltbach Le Gruyere is strong and harmonious, yet not at all salty or sharp
Where’s it from? Made only in Kaltbach, Switzerland and packed in a 200g wedge. UNPASTEURISED
Recipes using Kaltbach Le Gruyere:
Have your own Alpine-fest with this tasty twist on traditional rösti. The parsnip adds a little sweetness to the savoury potato and nutty flavour of Gruyere.
Frittatas are a great way of using up ends of cooked meats, herbs and cheese in your fridge. We’ve used Le Gruyere in this recipe for it’s depth of flavour and perfection when melted, but if you need to swap in another cheese it’ll be just as tasty!
Käsespätzle is a traditional German cheese dish, and is everything great comfort food should be. It is, in essence, German mac and cheese, with layers of Spätzle, caramelised onion and cheese all baked in the oven for a crisp finish.
This French dish is traditionally made with Cantal cheese but any hard cheese that is full of flavour will work – we use Le Gruyere AOC. Truffade is a great quick meal for supper, enjoyed with cured meats and salad leaves.
Rôti de veau Orloff is a classic French dish that works great as an alternative roast option. Filled with deliciously tangy Le Gruyere and salty bacon and served on a platter of vegetables, this looks and tastes the part.
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