Recipe of the Month: Gruberg (formerly Gruyere) (June 2017)

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.

 

Gruberg Fondue (formerly Gruyere)

 

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.

Ingredients:

  1. 1 tablespoon butter
  2. 1 1/4 cups thinly sliced shallots
  3. 1 teaspoon sugar
  4. 1 1/2 cups (or more) dry white wine
  5. 3 1/2 cups grated Klein River Gruberg (formerly Gruyere) 6 Month
  6. 2 tablespoons all purpose flour
  7. Generous pinch of ground nutmeg
  8. 1 sourdough baguette, cut into 3cm cubes

Preparation:

  1. 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.
  2. 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.
  3. Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes.

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