See Our Current Offers
Offer 1 25% off SKI PASSES...
Offer 2 Short breaks available...
Award Winners

March’s Cheese of the month: Gruyere

March 19th, 2019 Food

Gruyère cheese, which takes its name from the Swiss alpine town from which it originates, has been around since the 13 century, and become loved worldwide as a fantastic melting cheese and a cheeseboard connoisseur’s favourite. It is an important contributor to that bubbling deliciousness that you can’t stop dipping your bread into in your fondue, it’s the yummy topping to your French onion soup, and is also the cheese used in that irresistibly gooey middle bit of your classic croque monsieur. A fine cheese for baking, it also adds flavour to quiches without overpowering the other ingredients.

 

The distinctive taste of the cheese is largely attributed to the quality of the grazing areas of the cows, which roam freely in meadows cushioned between freshwater streams and the rolling hill sides of the Fribourg Pre-Alps region. The unpasteurized milk is then incorporated in the strict traditional production methods developed over centuries by the cheese-makers of the region and matured in cellars. Each wheel of cheese is marked as ‘Gruyère AOP’.

 

Sweet and slightly salty, when you taste Gruyère, you’ll find it starts off fruity and then journeys to more earthy, nutty flavours, these final flavours are also more prominent as the cheese matures over time. The texture also changes with maturation; it starts off dense and becomes flaky and somewhat granular as it ages. When fully aged (between 5 months to 3 years, depending on the variety of Gruyère) you have a dense, grainy cheese with small cracks and a more assertive, complex flavour.

 

How to eat it:

Melt in a sandwich with good quality ham, or grate and sprinkle on pasta. Add to a cheeseboard and match with a glass of sparkling cider, bock beer or Chardonnay.

How to eat Reblochon cheese

October 10th, 2023 Food

Mountain cheese, also known as alpage or alpine cheese, is well-known for its unique, complex flavours, and at AliKats we can’t get enough of it! To help you tell your Tomme from your Comté, we’re celebrating a different cheese each month by giving you a bite-sized snapshot to nibble on.…

Continue reading...

Easy plum and red onion chutney

October 10th, 2023 Food, News

As we’re very lucky to have lots of fruit trees on our doorstep, in late September every year I am faced with the delicious problem of what to do with an abundance of fruit. Chutney is always the winning answer! This recipe works for pretty much any type of red…

Continue reading...

Skiing with a food allergy in Morzine

October 10th, 2023 Food, Morzine

For those with food allergies, a skiing holiday might seem like a bit of a minefield when you consider that it usually takes place in an area with a mountain cuisine heavily featuring dairy, meat and wheat, plus a limited choice of eateries, during a time when extreme temperatures and…

Continue reading...

Cooking for friends series 04 | Perfect palate cleansers x 3 recipes

October 10th, 2023 Food

Ever carelessly sipped your orange juice after brushing your teeth? It might seem a fussy addition to your dinner party menu, but palate cleansers serve the important purpose of removing any lingering flavours from the mouth. A couple of bites of a light, refreshing flavour, such as citrus, mint or…

Continue reading...
Luxury Catered & Self Catered
Chalet Holidays in Morzine