Gruyère cheese takes its name from the district of the same name in the Swiss canton of Freiburg. It is a hard, aromatic cheese, handcrafted following ancient traditions dating back to 1115, made with whole cow's milk, pressed and cooked. And if it also has a designation of origin (AOP), it ensures that the cows are fed on natural pastures and that no additives are used, thus guaranteeing their exceptional quality.
There are two different types: the classic, matured between 6 and 9 months, with a milder flavor, and after 10 months of maturation it is called reserva, with a slightly stronger and more aromatic flavor. Some wheels of cheese will be matured for up to 18 and in some cases up to 24 months, it is a perfect food for those who want strong flavors. In all cases it is suitable for gluten and lactose intolerant people.
Gruyere is a highly prized culinary treasure that has captured the hearts and palates of food lovers in Barcelona. The fusion of Swiss tradition with the city's gastronomic scene has given rise to a symphony of flavors that will delight diners with a route of tapas made with this ingredient. A very special and tasty route that, starting last November 13 and for an entire month, will be available in ten top restaurants.
Barcelona chefs have taken advantage of the richness of this cheese, incorporating it into new creations that challenge culinary conventions. Each restaurant will provide a unique perspective on how Gruyère AOP can be transformed into a variety of very different dishes.
Mediamanga, by Fran Agudo, with Le Gruyère tartlet, ripened picanha, potato and dill, Xemei, by Max Colombo, with Le Gruyère brioche and tardivo radicchio; Casa de Tapas Cañota, by Aitor Gómez, with cheese mochi and truffled Le Gruyère; Nectari, by Jordi Esteve, with Le Gruyère risotto and chestnut arugula; Maleducat, by Víctor Ródenas, with “xisqueta” lamb shoulder, Le Gruyère cream, chanterelles, candied tomatoes, killed and basil.
Mirch, by Ivan Surinder, with lamb sandwich, Le Gruyère and spices, Tapas 24, by Carles Abellán, with pastrami brioche, Le Gruyère, pickle and mustard; Teòric Taverna Gastronòmica, by Oriol Casals, with cardinal macaroni and Le Gruyère; and Ca La Nuri, by Álex Jiménez, with creamy chicken rice, mushrooms, pumpkin and Le Gruyère.
