That Cheese Recipe: Le Gruyère AOP, Mushroom and Onion Crostini
Recently, I had the incredible opportunity to taste four wedges of Le Gruyère AOP, Switzerland’s coveted raw cow’s milk cheese with a rich history that spans over 900 years. In America, you might come across Gruyère “style” cheeses, but none of these come close to the flavors and complexities of the real deal, Le Gruyère AOP.
How is Le Gruyere AOP made? Well, it all starts with the cow and her milk, which contains the essence of the local Swiss terroir through grazing on pasture and local hay. Strict production rules are adhered to by each link of the production chain - the dairy farmers, cheesemakers and affineurs (those who care for and age the wheels) to uphold quality and consistency. And it matters! Le Gruyère AOP is moist, dense and delicious, with a cream-colored paste, an enticing umber rind, and crunchy crystals that form in older wheels. The flavors include sweet cooked milk, toasted hazelnuts, beef broth and even tropical notes, depending on the age.
My four wedges of Le Gruyère AOP included a young 6-month piece, a firmer 12-month “Réserve,” a bolder 14-month chunk , and an extra-special Le Gruyère d'Alpage AOP (which happened to also be 14 months). Pay attention here! Seek out Le Gruyère d'Alpage AOP! These wheels are revered, made in small huts as the cheesemaker moves with his cows to the higher elevations, following the receding snow line through the warm summer months. Although every wheel is different - which is what makes artisan cheese so exciting - the 6-month is milder and softer with notes of cooked milk, grass and a slight apple flavor. The 12-month “Réserve” boasts fruity notes that morph into savory undertones, caramelized onions, broth and roasted meat. At 14-months, the fruity notes started to come through again. I tasted wildflowers, apples and hints of pineapple. Lastly with Le Gruyère d'Alpage AOP, there was spicy summer grass, apple cider, more notes of pineapple, toasted hazelnuts and a funky aftertaste. With more aging, the Le Gruyère AOP flavors become more intense and diverse.
CROSTINI TIME
I wanted to focus on one age of Le Gruyère AOP for a winter recipe. Le Gruyère AOP is not only a table cheese; it is also known for its ability to melt into liquid gold, making it perfect for fondue and any melted cheese recipe. Because of its savory undertones, the Le Gruyère AOP 12-month (“Réserve”) was my cheese of choice for a caramelized onion and sauteed mushroom crostini.
Upon tasting the 12-month Le Gruyère AOP, I noticed the slight flavor of caramelized onion. I wanted to highlight this flavor by pairing the cheese with onions themselves. I’m also a big fan of sauteed mushrooms, which provide an alluring texture and brown butter flavor for the crostinis. Because of these savory notes, I also roasted a head of garlic which I spread onto the bread slices before toasting. Then I melted generous heaps of the Le Gruyère AOP over everything and topped it with fig jam for a sweet contrast. They turned out even better than I expected. Le Gruyère AOP was able to shine with its savory notes yet it was not overpowered by the sauteed vegetables. I loved how the roasted garlic added a gentle bite while the sweet fig jam balanced out the overall flavor profile. I’d be lying if I said I didn’t eat five of these right out of the oven; they were incredible.
RECIPE
Le Gruyère AOP, Mushroom and Onion Crostini
Makes 12 Crostini
Total Time 40 Minutes
INGREDIENTS
2 tablespoons extra-virgin olive oil
4oz baby portobello mushrooms, sliced
4oz oyster mushrooms, sliced
1 tablespoon unsalted butter
1 vidalia onion, sliced
1 tablespoon sherry
1 French baguette
8oz Le Gruyère AOP 12-month (“Réserve”), grated
3 teaspoons chopped thyme
salt and pepper
DIRECTIONS
1. Pre-heat oven to 400F
2. Peel the outer layer of the garlic bulb and slice off ½ inch from the top, exposing the inner garlic cloves
3. Drizzle the prepared garlic bulb with olive oil and wrap in tin foil. Place in the oven on a baking tray and bake for about 25 minutes with the exposed cloves facing up
4. When browned and soft, remove bulb from oven and let cool for 5 minutes
5. Meanwhile in a large saute pan, heat olive oil over medium-high heat. Add the mushrooms and cook until they become brown and tender, stirring occasionally. Finish off with the sherry and saute until absorbed. Sprinkle with salt and pepper and set aside
6. In the same pan, add the butter and onions and cook at a low heat, about 25 minutes. Once the onions look soft and browned, add in the mushrooms and saute together, adding in more sprinkles of salt and pepper.
7. While the onions and mushrooms are cooking, slice a french baguette into ½ inch thick rounds. Spread the soft garlic cloves evenly on the rounds.
8. Place the baguette rounds in the oven for 5 minutes to toast
9. Evenly top each baguette round with the onion and mushroom mixture, and generously sprinkle 12-month Le Gruyère AOP on top. Broil for 2 minutes, until the cheese is melted.
10. Top each crostini with a dollop of fig jam and fresh thyme to garnish.
Try out Le Gruyère AOP and let me know what you think in the comments below!