Swiss cave-aged cheese

Difficulty:

Easy

Time:

20 minutes

Traditional Fondue

Serves 4

Ingredients:

Sauce:

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 nutmeg
freshly ground black pepper

To serve:

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

Method:

Rub the interior of the fondue pot with the garlic clove. Place the grated cheeses in the pot. Blend the cornflour 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.

Tips:

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 cornflour 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.

Difficulty:

Easy

Time:

10 minutes

Gruyère Toast Sandwitch

Ingredients:

Mustard spread:

100g Gruyère AOC
100g mustard fruits
60g low-fat quark
1 dessert spoon mustard

Herb spread:

75g Gruyère AOC
100g low-fat quark
30g fresh herbs, finely chopped, e.g. parsley, basil, rosemary, oregano
1 clove of garlic, finely chopped
Pepper, paprika

Tomato spread:

75g Gruyère AOC
100g low-fat quark
4 dried tomatoes in oil
½ dessert spoon tomato purée
¼ teaspoon chilli powder

Method:

Toast the slices of bread in the toaster or oven (at 200 degrees) until crisp. Allow to cool.
Cube the Gruyère AOC for all fillings. The mustard fruits and dried tomatoes should be coarsely diced. Using a food chopper or handheld blender, combine ingredients for each filling and season spicily.
Spread half of the slices of bread with the fillings, and cover with the remaining slices.

Difficulty:

Medium

Time:

30 minutes

Gruyère Terrine on Grape Salad

Serves 4

Ingredients:

4 sheets of gelatine
4 dried tomatoes in oil
1120g Gruyère AOC, grated
200g low-fat quark
200 ml cider
Salt, pepper

Dressing:

4 dessert spoons rapeseed oil
2 dessert spoons balsamic vinegar
Salt, pepper
30g pecan nuts
400g grapes
50g rocket salad

Method:

Soak gelatine in cold water. Drain tomatoes and dice finely, purée together with Gruyère AOC and quark.
Warm cider slightly, drain and add gelatine sheets, stir until dissolved. Add to grated Gruyère, season with salt and pepper and share between four dishes (200 ml). Leave to set in the fridge for several hours.

Mix oil and vinegar, add salt and pepper.
Chop pecans coarsely, brown in a frying pan. Cut grapes in half, arrange with rocket salad and pecans on a plate, drizzle with dressing. Place dishes briefly in a hot water to loosen, turn out and place on top of the salad.

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