G is for Gruyere
Published on the 22nd Jan, 2019 by Azmina
I find that most of my patients who’ve tried to avoid dairy foods really miss cheese. So this blogpost is all about one of my favourite cheeses. It melts well, has a full flavour and although cheese is high in saturated fat and sodium, having it in appropriate amounts can give you valuable calcium, iodine and protein.
You may have been lucky enough to taste a Swiss Gruyere fondue – this cheese perfect for melting and it has a subtle taste. When you compare it to cheddar, you find that weight for weight, it has more protein and about half the amount of sodium (salt). If you’re watching your weight, grate it so it goes further, or mix it with a lower fat cheese like mozzarella.
Check out these 3 ways to enjoy Gruyere:
- Instant cheese on toast. Using a potato peeler, make shavings of Gruyere and flavour with black pepper or dried chilli flakes. Microwave for a few seconds till melted and spread over whole grain toast or crackers.
- Gruyere tomato crisps. Sauté sliced tomatoes and spring onions in a little olive oil. Move them to the sides of the frying pan and add grated Gruyere. Allow it to melt and become crisp, and serve this on top of the tomato slices.
- Cheat’s spaghetti cheese. Flavour courgette ribbons with garlic and olive oil, and stir-fry till lightly cooked. Top with grated Gruyere and toasted pine nuts.