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Gruyere Cheese

Gruyere is a mild, slightly sweet cheese that's ideal for melting, using in savory recipes, or eating by the slice. Shop online for Swiss cave-aged Gruyere, French Comte Gruyere, leek and Gruyere quiche, and cheese assortments including Gruyere cheese varieties.
New England Cheesemaking

The Thermophilic culture from The New England CheeseMaking Company can be added directly to milk and takes out all the muss and from the culturing processes in cheese making. Each packet of cultures will set up to 2 gallons of milk for making a variety of cheeses including Mozzarella, Parmesan, Provolone, Romano, Swiss, and Gruyere. This culture can be kept in the freezer to last up to 2 years. Thermophilic Cultures Features: Pack of 5 Thermophilic Cultures Use to make a variety of cheeses Make Mozzarella, Parmesan, Provolone, Romano, Swiss, Gruyere, and other Italian style cheeses Each packet will set up to 2 gallons of milk Keep Thermophilic Cultures packages in the freezer, will last up to 2 years Thermophilic Cultures Contain: LactoseLactose Streptococcus thermophilus Lactobacillus delbrueckii subsp. bulgaricus Lactobacillus helveticus. Looking for More Delectable New England CheeseMaking Products? Click Here! read more

Weldon Owen

Packed with information and inspiration, this cookbook takes an authoritative look at cheese, acting as both a comprehensive cookb...ook as well as a helpful primer on the subject. From key types of cheeses and main regions, to tips on pairing cheese with wine and beer and creating the perfect cheese plate for any occasion, to enticing cheese-centric recipes, organized by course, this is the ultimate resource for any cheese lover who is looking for great ways to showcase this favorite food through delicious dishes. With an engaging personal narrative and gorgeous lifestyle photographs, this is an indispensable guide for anyone who is looking for ideas for serving and cooking with cheese.Organized by course, this book includes more than 100 luscious recipes for sweet and savory dishes that showcase cheese. Classic favorites are here, from mac and cheese and fondue to enchiladas and burgers. You’ll also discover contemporary dishes like fried pecorino with stonefruit salsa, roast chicken stuffed with Gruyere, over-roasted endive with Saint-Marcellin, and tangy plum tart spiked with ginger and chevre. In addition, you’ll find helpful tips on pairing cheese with wine or beer, putting together a perfect cheese plate, and a comprehensive guide to cheeses from around the globe as well as artisanal varieties in North America. Celebrated author and cheese aficionado Georgeanne Brennan’s wonderful narrative runs throughout the book, bringing the recipes and cook’s lifestyle to life. read more

Brand: Celestial Arts

Cheddar, gruyere, parmesan, gouda, mozzarella, feta –cheese adds richness, texture, and taste to everything it touches. Turning sc...rambled eggs into an omelette, flatbread into pizza, and noodles into pasta, cheese-lovers will find everything they need to “say cheese” in the handy, pocket-size Totally Cheese Cookbook, with recipes such as Roasted Red Peppers with Feta, Warm Fig and Goat Cheese Salad, Penne with Gorgonzola Sauce, and Chocolate Chip Cheesecake. read more

Brand: Simon Schuster

Paula Lambert is a godsend to cheese lovers everywhere. She so yearned for delicious cheese that she built her own factory, the Mo...zzarella Company, in Dallas, Texas. "The Cheese Lover's Cookbook and Guide" is her indispensable resource on buying, storing, cooking, and serving cheese, and even making your own cheese at home. In more than 150 recipes, Lambert presents a down-to-earth approach to cooking with many varieties, whether it's Gruyere, Camembert, or just tried-and-true Cheddar. Learn to put the cheeses you love into every meal, from appetizers like a Savory Herbed Cheesecake to such desserts as an Orange-Ricotta Almond Tart. With so many wonderful cheeses available, it can be difficult to choose among them. To help navigate this abundance of riches, "The Cheese Lover's Cookbook and Guide" contains descriptions of a hundred cheeses by taste, texture, country of origin, and type of milk used to make them, as well as suggestions on selecting cheeses and putting together a cheese course when entertaining. Reflecting various influences -- Southern, Mexican, Southwestern, and Italian -- "The Cheese Lover's Cookbook and Guide" is at once international and familiar, and always full of flavor. Because Lambert is a cheesemaker, she is not afraid to experiment in the kitchen, and she shares her delicious results. From the bold and unusual Artichoke, Spinach, and Goat Cheese Spring Rolls to the delicious and traditional Fettuccine ai Quattro Formaggi, cheese is the main focus in each of these artfully creative recipes. She also includes recipes for courageous and unintimidated cooks to make their own Creme Fraiche, Fresh Cream Cheese, Cottage Cheese, Mascarpone, Ricotta, Queso Blanco, and Aged Tomme at home. For home chefs and anyone interested in learning more about the delicious world of cheese, "The Cheese Lover's Cookbook and Guide" is ideal. Every cheese lover will be thrilled with the mouth-watering results. read more

Brand: Robert Rose

Creative, inventive recipes for America's top comfort food -- more than 2 billion grilled cheese sandwiches are eaten each year! ...The classic grilled cheese sandwich is now one of the biggest trends in cooking and enjoying an incredible resurgence in popularity. Top bloggers, NPR, and ABC are reporting that grilled cheese sandwiches are one of the top food trends to watch out for -- many have even said "grilled cheese is the new burger." These recipes are fabulous: they begin with the comfort food feel of the grilled cheese which we all love and then make them incredibly versatile -- they're uptown, downtown, simple, gourmet, seasonal. And the recipes aren't limited to just lunch or dinner. There are recipes for snacks, appetizers and even desserts. Perfect for the home cook who wants tasty, healthy, economical meals featuring fresh ingredients. There's a sandwich for every occasion and most are really family-friendly: Breakfast/Brunch recipes such as Stuffed Nutella French Toast, Grilled Smoked Salmon Appetizers such as Caprese Panini, Grilled Cheese Bruschetta Lightened-Up and Healthy fresh ingredients, lighter cheeses and healthy breads including gluten-free to create "lightened-up" grilled cheese sandwiches Meatless filled with favorite vegetables, herbs and cheese "Beef" up your favorite grilled cheese Bacon, ham, pork and prosciutto recreate the classic grilled cheese New and creative ways to use chicken and turkey Seafood: Grilled Salmon and Gruyere, and Shrimp Avocado Grilled Cheese Condiments from aiolis to Mango Chutney Desserts: Chocolate, fruits and cheese create decadent dessert sandwiches Best of all, grilled cheese sandwiches are so simple they're also perfect for college students, beginner cooks and even for kids who want to help in the kitchen. So whether you like to enjoy your sandwich with soup in the winter or with seasonal summer produce, these classic and new recipes fit the bill. read more

Can Bech

Can beech which translates to "house of beech" in Catalan, began in the Bech family restaurant in 1981. Their restaurant was well ...known for their fresh fruit desserts and after receiving a large demand from European countries, Gerard beech began making the preserves and sauces from the family recipes that have been handed down for generations. Can Bech has created this range of five sweet sauces, 100 percent natural, designed for the perfect pairing with each category of cheese. We have selected the finest fruits, spices and nuts, importing them from the five continents in order to achieve the perfect flavor to accompany any type of cheese. We have created a sweet sauce reminiscent of baked apples that confidently stands up to a cured cheese without overpowering the subtle aromas of a young cheese. To accompany these cheeses on the palate, we have caramelized the apple and combined these with tender pistachios from Turkey and the ethereal aroma of cinnamon from Si Lanka. A perfect mixture for all types of hard paste cheese. This sauce pairs with: parmesan region, Monterey jack, manchego, cheddar, gouda, gruyere, emmental, comte, canal, pecorino romano, tete de moine, mimolette, idiazabal and many more. read more

Chambers, Emily

From gruyere to gouda, you can add a little cheese to any meal! This tasty collection of recipes features all your favorite cheese...s from around the world. Try the Mozzarella Caprese Salad or the dreamy Rocky Road Cheesecake, and don't forget the Ultimate Grilled Cheese! Simple and delicious, these recipes will make all your meals easy cheesy! read more

Brand: Reaktion Books

Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But reall...y, it’s kind of boring. Now melt some cheese on it—a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheese—it’s the staple food, the accessory that makes everything better, from the hamburger to the ordinary sandwich to a bowl of macaroni. Despite its many uses and variations, there has never before been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when, and even why. In bite-sized chapters well-known food historian Andrew Dalby tells the true andsavory story of cheese, from its prehistoric invention to the moment of its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and even the story of how loyal cheese lover Samuel Pepys saved his parmesan from the great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods, and he suggests that our passion for cheese may even lay behind the early establishment of global trade. Packed with entertaining cheese facts, anecdotes, and images, Cheese alsofeatures a selection of historic recipes. For those who crave a pungent stilton, a creamy brie, or a salty pecorino, Cheese is the perfect snack of a book.  read more

The 13th Sign

'If I were to currently recommend a cheese book to you, I would choose this one... the photography is beautiful and there is passi...on in the recipes. It makes a fantastic gift.' Samantha Milner'Laugh out loud... such a picture of the fields of lavender, sunflowers and olive trees that you could almost be there with her.'  Stephanie Sheldrake, Living France Magazine From the author of the bestselling memoir 'How Blue is My Valley' comes another irresistible invitation to join her in Provence, this time to discover everything you want to know about cheese and its place in French life. How to choose it, serve it and cook with it. Recipes range from traditional tapenade to original British/Provençal fusion such as Big Franglais Breakfast and Pizza Gallois, all illustrated with step-by-step instructions. Beautiful colour photos throughout take the reader into Provençal landscapes, street markets and conversations, food history and verse. The celebration of cheese in French and English includes the godlike goatherds and a charming poem in homage to the ravioli of the Dauphiné region, translated from the local Occitan. You could say it's good, ravioli well madetopped with some gruyère extra thick-laid. A flavour of France, even for those who don't cook; food for the brain as well as the table. Why was goat cheese sent on an Apollo space mission? What should you wear if elected to the Guild of Olive Brothers? What is the connection between France's biggest cross-country car rally and the Picodon cheese? Entertain yourself and your dinner companions with fun facts aswell as recipes that are tried and tested. Award-winning writer and photographer Jean Gill has lived in Provence since 2003. Her articles and photos of French food and lifestyle have appeared in France Magazine and Living France Magazine. read more

CreateSpace Independent Publishing Platform

The Complete Book of Cheese by Bob Brown Illustrations by Eric Blegvad Includes the A- Z of Cheese Cheese is a food derived from m...ilk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese market day in a town in the north of Holland. All the cheese-fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two-hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike. (Nuts and Swiss cheese complement each other as subtly as Gorgonzola and a ripe banana.) There are, I learned, "blind" Swiss cheeses as well, but the million-eyed ones are better. read more

not specified

Uplands Cheese Company Pleasant Ridge Reserve Extra Aged Ch eese is the 2010 American Cheese Society Winner: Best in Show and a 20...11 American Cheese Society Winner. A maturation process that lasts 12 - 18 months helps to intensify the flavors of this cheese, especially the sweetness. Pleasant Ridge Reserve is produced only during peak season between spring and fall with the milk from pasture-fed cows. Made in Wisconsin it is an Alpine-style cheese, similar to a Gruyere. It has a hard paste and a read more

Jayson Home

Display your favorite goudas, gloucesters and gruyeres on our Slate Cheese Plate. Identify the assortment with chalk if you'd like.... Use our slate plates also as simple chalkboards, listing the menu du jour as part of a casual tablescape. Natural Slate read more

Dot & Bo

What good is gruyere, swiss, or brie if not displayed against a dramatic backdrop? No good at all.


A proper cheese plate is the prettiest part of a meal. Show off chevre and cheddar, Brie and Gruyere, charcuterie and fruit on a c...ircular bamboo cheese board beneath an elegant glass dome until you're ready to serve them. Perfect for indoor and outdoor entertaining alike. read more


Set includes: 9' / 23cm Ceramic pot made with authentic Swiss clay (Capacity: 2.65L) Traditional wrought iron distressed rechaud S...ix heat-resistant 11' / 27cm stainless steel 3-tine fondue forks (with dark wood handles) 8-hole fondue burner InstructionsCeramic pot is safe for use on cooktop, in oven, in microwave, and with traditional fondue fueled burnersGift boxed read more

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