Hearty, piquant, and versatile, Gruyère is a cheese lover's delight - And no one does it better that the swiss cheese masters at Mifroma.
A staple of the Swiss diet since the beginning of the 12th century, Gruyère's origin can be traced to the regions encompassing the cantons of Vaud, Neuchâtel and Fribourg, the latter home to La Gruyère. Still made today to a tried and true traditional recipe, medieval chronicles testify to the cheesemaking prowess of Gruyère's people.
Variously described as sweet yet slightly salty, when young Gruyère can be quite creamy and nutty, but as it ages develops more complex, earthy flavours that remain distinct without being overpowering. As such it's long been sought after for its wide utility, ideal for baked dishes likequiche as well as classics like French onion soup.
It's also the key ingredient in many fondues: when paired with a little Emmental, the so-called 'original' or traditional fondue of Neuchâteloise is created. The secret to its particular quality, and to the very best Gruyère, is how it is ripened and matured. In the case of Mifroma Gruyère, something very special occurs. Its Gruyère AOP - certified authentic according to stringent regional guidelines - is matured in a sandstone cave carved deep in a mountainside in the small Swiss village of Ursy, where it is saltedand aged, up to 11 months in the case of Mifroma's flagship Le Gruyère.
The result is a delicious, full-bodied cheese notable for its crystalline crunch. These flavours are nowhere better expressed than in a recipe that allows them to come to the fore in organic, delicious fashion - like this Jerusalem artichoke, Ibérico ham and Gruyère risotto. One bite bears witness to the Mifroma difference. This is Gruyère as it was always meant to be, as it has been in its truest form since the 12th century, ideal for indulgent snacking from a plateor for more involved dishes. With everything from sourcing to production and packaging rigorously overseen by Mifroma's Maîtres Fromagers, the award-winning Mifroma name is a mark of quality make sure to look for it when next the urge for gourmet cheese has you in its grip.
Where To Buy?
Mifroma Le Gruyère AOP is available from all good supermarkets, or discover the full range of Mifroma's authentic Swiss cheese on their website!
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Jerusalem Artichoke, Ibérico & Gruyère Risotto
INGREDIENTS
12 Jerusalem artichokes
5 cloves garlic (3 whole, 2 minced)
500g carnaroli rice
100ml extra virgin olive oil
Le Gruyère AOP Cave Aged 11 Months
80-100g butter, cubed
1 onion, finely diced
2 sprigs thyme
100ml white wine
1½ L chicken stock
Parsley, finely chopped
Oregano leaves
Red mustard micro herbs
13 slices Ibérico ham (5 finely chopped, 8 whole)
METHOD
1. For the artichokes: Wash in water and pre-heat oven to 180°C. Toss artichokes and whole garlic cloves in 20ml of olive oil, 20g butter, 1 sprig thyme and salt and pepper.
Place on baking tray or oven-proof pan and bake in oven for roughly 30-45 minutes (depending on size) or until tender and cooked through. Set aside until ready to use.
2. When ready to serve risotto, cut artichokes into smaller pieces and fry in olive oil and butter until golden brown.
3. For the risotto: Heat a large, preferably heavy-based pan over medium heat. In a different saucepan, heat chicken stock so it's hot and ready to add to risotto.
Add 80ml olive oil to heavy-based pan and gently sweat the diced onions and minced garlic until translucent (roughly 5 minutes). Season onions with salt and pepper, add the rice to the pan and sauté.
Ensure rice is coated in oil and cook for a minute or two. Add olive oil if needed. Add wine and a sprig of thyme. When the wine is almost entirely absorbed, begin to add stock a little at a time. Constantly stir risotto and add stock until completely incorporated and rice is swollen and tender.
Add finely chopped Iberico ham and stir in cubed butter and generous amount of finely grated Gruyère. Adjust seasoning with salt and pepper and add artichoke pieces and chopped parsley.
4. Spoon risotto onto warmed serving plates. Lay two slices of Iberico ham on each portion. Grate Gruyère generously over risotto,garnish with oregano leaves and mustard leaves. Serve immediately.
BEST WINE MATCH FOR Gruyère CHEESE
The nutty, creamy decadence of risotto will match beautifully with a fresh, medium-weighted Chardonnay.