Gruyere – lightly grainy, smooth and earthy. The Klein River Gruberg (formerly Gruyere) has a wonderful complexity of flavours – at first fruity, then revealing earthy, nutty characteristics that linger on the palate.
Gruyere – lightly grainy, the Klein River Gruberg (formerly Gruyere) has a wonderful complexity of flavours – at first fruity, then revealing earthy, nutty characteristics that linger on the palate.
It is has a rich full flavour with a strong tang and matures for six months. This month’s recipe is a show-stopping Gruberg Fondue with caramelised shallots.
- 1 tablespoon butter
- 1 1/4 cups thinly sliced shallots
- 1 teaspoon sugar
- 1 1/2 cups (or more) dry white wine
- 3 1/2 cups grated Klein River Gruberg (formerly Gruyere) 6 Month
- 2 tablespoons all purpose flour
- Generous pinch of ground nutmeg
- 1 sourdough baguette, cut into 3cm cubes
- Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelised, about 15 minutes. Transfer shallots to small bowl. Add 1 1/2 cups wine to skillet; boil 1 minute.
- Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper.
- Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes.