WRITTEN AND STYLED BY MOLLY SHUSTER | RECIPES PHOTOGRAPHED BY LAUREN VOLO

One of Switzerland’s most adored cheeses, Gruyère is known for its complex flavors: It’s floral, fruity, and super savory, with notes of toasted nuts, hay, and mushrooms. This distinctive profile and a marvelous meltability make Gruyère a culinary favorite that adds depth and dimension to dishes without overpowering other ingredients. 

In the following recipes we pair the Alpine darling with earthy wild mushrooms in a rustic tart, match it with bitter chicory in a warm winter salad, wrap it in a buckwheat crepe, and—for a classic preparation—melt the cheese over crocks of French onion soup. We’ve just scratched the surface of Gruyère’s possibilities in the kitchen—but it’s a pretty tasty start.

1. Spinach Soufflé

This soufflé is a classic: béchamel sauce enriched with nutty Gruyère, then lightened with fluffy egg whites.

2. Wild Mushroom Tart

With an earthy mix of shiitake, oyster, and other wild mushrooms scattered over creamy custard and melted Gruyère, this impressive tart is a cinch to make.

3. Buckwheat Crepes with Fried Eggs and Ham

Seared ham, a fried egg, and Gruyère come together in a hearty filling for these delicate yet robustly flavored crepes fit for a crowd.

4. Warm Roasted Carrot and Chicory Salad

Roasted carrots and savory Gruyère croutons make this a perfect main-course salad for cold winter nights.

5. French Onion Soup

Crowned with rich, melted Gruyère, this iconic soup’s flavor comes from caramelized onions and Cognac.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.