Gruyere cheese only for spaghetti? Wrong, because this Swiss cheese has so much more to offer. Le Gruyère AOP is not just a cheese, but a true “art de vivre”. A cheese for connoisseurs. The taste of Le Gruyère AOP reveals the great variety and richness of the flowers and herbs of the alpine country. On the occasion of the launch of a book about the pairing of local aromatic herbs and Le Gruyère AOP cheeses, we were present at the event ‘The Botanical Journey’ in Antwerp. Here we were introduced to the three types of AOP cheeses through a pairing by herbalist Wim Maes and cheese master Julien Hazard.
CONNECTION WITH NATURE
Thanks to traditional production, the biodiversity of the flora in the grasslands is passed on to the milk, thereby influencing the final taste and smell of the cheese. This process is based on substances called terpenes that are found in the aromatic plants. Some plants contain more of these than others. How does this happen? Well, the vegetation in the Alps is divided into four zones determined by altitude. The higher the cows graze, the more terpenes the flora contains and the more intense the taste of their fodder. Combined with extensive know-how within the Gruyère AOP sector, this results in a unique and recognisable taste of the cheese.
AOP TO THE THIRD
A taster. Three flavours each with their unique characteristics paired with three different herbs pampered our taste buds.Le Gruyère AOP Classic was first on the menu. A young AOP produced in the valley and matured for six months. The flavour profile describes a rich, intense and long-lasting aftertaste of milk with some hints of fresh, still slightly green hazelnuts. Paired with the mustardy flavour of the flower of Herik, this makes for a nicely coherent whole.
Le Gruyère AOP Réserve, on the other hand, owes its intense aroma to an ageing period of ten months. After the first taste of thick milk, melted butter, ripe cream and hot potato, the vegetal notes of dried flowers, thistle flowers and hay unfold. Then there are the flavours of crushed almonds, the earthy notes of mushrooms and light caramel notes. When this cheese matures for even longer, it develops a dense but somewhat brown texture. Small pitted crystals form in the dough, which crack between the teeth before melting in the mouth. If you taste this, it is the sign that the cheese has reached an optimal maturity. The aromas are released slowly during chewing, expressing notes of dried fruit, cashew nuts, pepper, honey and caramel. These are complemented by the nutty and slightly bitter taste of the Sword-Herik flower.
Also Le Gruyère d’Alpage AOP was on hand. A minimum five-month refining process gives it a supple texture, revealing the fine grain of the dough. The mouth feel is reminiscent of that of melted butter, with a strong feeling of milk fat. Many nuances follow, such as aromas of wild flowers, notes of salt, caramel, ripe fruit, plum tart and oven-roasted apples. For a sweet sensation, pair this cheese with the Pinksterbloem.
Lunch by Viki Geunes – 3* Michelin ‘T Zilte – Antwerp
For our lunch, Chef Viki Geunes of three-star restaurant T’ Zilte (Antwerp) created a pairing recipe of cooked chicken wing with Le Gruyère Réserve AOP. A bomb of flavours that strongly complement each other. Sweet, sour, bitter, salty and umami. An absolute top-class pairing!
A spicy cheese tower
Dessert: a cheese board 2.0! Three impressive towers with different types of cheese and edible flowers. A beautiful and impressive ending to the event.
A fun fact to end the article with: Le Gruyère AOP is naturally free of lactose and gluten. So for those intolerant of these, you can now enjoy a delicious cheeseboard without worry. Bon appetit!
