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Cheese of the Week: Mifroma Cavern Le Gruyère AOP

This outstanding cheese is matured in naturals cave for a minimum of 11 months.

Mifroma Cavern Le Gruyère AOP
Image courtesy of Mifroma USA.

This is a sponsored post written by me on behalf of Mifroma USA. All reviews and opinions expressed in this post are 100% mine.


Mifroma Cavern Le Gruyère AOP wheel

Le Gruyère AOP is one of the most-loved cheeses worldwide. Rich, and creamy with extremely refined notes...how could it get any better? Mifroma made this classic cheese even more extraordinary by cave-aging it for 11 months in sandstone caves located in the Swiss village of Ursy. The caves in which Mifroma Cavern Le Gruyère AOP is aged maintain a constant humidity and temperature year-round. During the 11-month aging period, the wheels are regularly turned and brushed in salt water.



Like classic Le Gruyère AOP, Mifroma Cavern Le Gruyère AOP is produced according to

Mifroma Cavern Le Gruyère AOP wedge
Image courtesy of Mifroma USA.

AOP guidelines that date back to 1115. Cavern Le Gruyère AOP is crafted using only the finest raw milk from grass-fed cows. The result is a full-bodied cheese distinguished from its milder variants by a distinctive crystalline crunch.


Mifroma Cavern Le Gruyère AOP is available in a variety of sizes: 70lb wheels, Quarter wheels, Eighth wheels, King Cuts, 7oz portions, and new to market 4.9oz portions.


Mifroma Cavern Le Gruyère AOP, with its nuanced, nutty taste, is a good pairing for Champagne, Pinot Noir or Riesling. Cavern Le Gruyère AOP is delicious on its own, paired with fresh fruit, or in your favorite recipes. This spring, try out this delectable Cavern Le Gruyère AOP potato gnocchi with raspberry sauce recipe:



Potato Gnocchi and Gruyère with Nettle in an Onion and Raspberry Sauce

INGREDIENTS:

- 150g Mifroma Cavern Le Gruyère AOP

- 500g yellow potatoes

- 200g flour

- 1 egg

- 100g nettles

- 3 white onions

- 70g raspberry

- 40g butter

- Nutmeg to taste

- Salt and pepper to taste


PREPARATION:

1. Gnocchi: boil the potatoes in 2 litres of water for 25 minutes, then allow them to cool to room temperature. Boil the water and soak the nettles for 20 seconds, before draining and keeping the water to cook the gnocchi. In a bowl, peel and mash the cold potatoes, add the chopped nettles, 3/4 of the Gruyère (grated), flour, egg, nutmeg and salt. Knead until the dough is smooth and even. Take a part of the dough and roll it out on a floured surface, using your fingertips to create strands with a thickness of 2cm, then cut the strands into chunks.


2. Onion cream: peel the onions and cut them into thin slices. Melt the butter in a pan and add the onions, cooking over low heat for 2 hours until the onions have completely melted. Add the remaining grated cheese. Season with salt and blend.

Add salt to the water used to cook the nettles and add the gnocchi before bringing to the boil. Use a perforated spoon to drain the gnocchi. Sauté the gnocchi in the onion cream.


3. Raspberries: finely chop the raspberries on a chopping board with a sharp knife, taking care not to lose the juice.


4. Plating: Place the gnocchi in the center of a pasta dish, add the raspberries, and serve with crushed pepper.






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