What to do with leftover gruyère
Gruyère is a hard cheese, named after the town Gruyères in Switzerland. It has a strong taste and adds depth of flavour to savoury dishes like tarts and pies. Find out how you can use up leftover gruyère in your cooking here.
Recipes using gruyère
- Gruyère and courgette tart
- Fennel, tomato and gruyère bake
- Roast pork loin with smoked ham and gruyère stuffing
- Crab and gruyère souffles
How to use up leftover gruyère
- Cheesy pastry
Grate 50g gruyère, then gently knead into a simple shortcrust pastry recipe before chilling (search deliciousmagazine.co.uk). Use to top pies or as a base for quiche.
- Savoury croissants
Heat the oven to 200°C/180°C fan/gas 6. Halve day-old croissants lengthways, stuff with thin slices of gruyère and a few pieces of ham, then bake for 8-10 minutes until warm and the cheese has melted.
- Croutons for soup
Heat the oven to 220°C/200°C fan/gas 7. Tear large pieces of sourdough and put on a baking sheet. Spread a little red onion chutney on each piece of bread, then top with grated gruyère. Bake for 4-5 minutes until golden. Serve on top of soup.