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Gruyère
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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).
Serves 4 as a starter or 2 as a main courseLobster Risotto
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.
Serves 4-6Winter Vegetable Pie with a Parmesan Crust
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.
Serves 2Tiger Prawn Risotto with Lobster Sauce
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?
Serves 4 as a starterScallops in the Shell with Cream and Vermouth
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.
Serves 2Gratin of Asparagus with Cheese and Poached Eggs
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!
