Most of the great Continental cheeses are legally protected and can only be made in a certain way in a certain region (see Camembert and Parmesan).
Gruyère is not like this, it is a broader (generic) description of a large, hard cheese made by cooking the milk – which means heating beyond the temperature needed to simply get the curds to form. Gruyère has a yeasty, nutty flavour and close texture. Famous AOC cheeses within the Gruyère group are Beaufort and Conte (France) and Emmenthal (France and Switzerland).
This one's a complete doddle and takes no time at all: a new take on this season's asparagus, accompanied by a creamy cheese sauce and freshly poached eggs. Makes you want to become a vegetarian on sight!
Doesn't this sound like the height of luxury? Well, it is and, thanks to a secret ingredient, plus ready-prepared lobster tails in brine, it's a risotto that anyone can make in minutes.
Prawns, lobster bisque, Gruyere cheese and sherry combine perfectly in this easy cheat's version of a risotto - baked in the oven, so no tedious stirring! Yet what could be more luxurious than this at a special meal for two?
Filled with wintry root veg and a cheesy sauce, with a parmesan pastry, this pie is a real treat! Replace the lard with vegetable fat if making this for vegetarians.
This, if I say it myself, makes a very classy starter. Dry vermouth has a wonderful affinity with fish, but if you don’t have any, white wine will just about do.