We’ll start with a disclaimer here; there’s no bad way to eat Gruyère. Any way that it goes into your mouth is a good way. Its sweet, earthy flavour is perfect to nibble on as is, and it only becomes sharper and even more unique when melted. Plus, It's a dollar off per 100 grams all month long!
Although we recommend you take advantage and eat all the Gruyère, we understand that you might not have the time to experiment in the kitchen. Luckily we do, so we’ve taste tested three popular Gruyère-y dishes and rated them for you.
First up: fondue
Taste: The consensus here is, awesome.
Texture: Smooth to start, but it starts to get grainy as it cools. Keep this dish warm as you eat it!
Next: French onion soup
Texture: Melty strands of cheese hanging onto crispy bread are what dreams are made of. Just make sure you add enough cheese for that gooey effect.
Recipe: We fully admit to using canned French onion soup, topped with Ace Bakery mini baguette crisps and Gruyère.
Finally: mac n' cheese
Texture: Smooth melted cheese in the sauce topped with gooey, stringy cheese on top. If you want more texture, add bread crumbs or panko for a crispy topping.