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).
A treat for vegetarians, you can use whatever cheese you like for this - and you must try the Sweet Pepper Marmalade which is a revelation with cheese or even cold meats.
A lovely vegetarian recipe that would be ideal at Christmas. Cooking the mushrooms slowly in Madeira gives great depth and flavour, complemented beautifully by the cheese choux pastry.
This satisfying snack for one conjures up memories of pavement cafes in Paris for Delia...but you can enjoy it just as much on an autumnal British day.
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.
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.
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