Gruyère Terrine on Grape Salad (Serves 4)

Ingredients:

4 sheets of gelatine
4 dried tomatoes in oil
1120g Gruyère AOP, grated
200g low-fat quark
200 ml cider
Salt, pepper

Dressing

4 dessert spoons rapeseed oil
2 dessert spoons balsamic vinegar
Salt, pepper
30g pecan nuts
400g grapes
50g rocket salad

Method:

Soak gelatine in cold water. Drain tomatoes and dice finely, purée together with Gruyère AOP and quark.
Warm cider slightly, drain and add gelatine sheets, stir until dissolved. Add to grated Gruyère, season with salt and pepper and share between four dishes (200 ml). Leave to set in the fridge for several hours.

Mix oil and vinegar, add salt and pepper.
Chop pecans coarsely, brown in a frying pan. Cut grapes in half, arrange with rocket salad and pecans on a plate, drizzle with dressing. Place dishes briefly in a hot water to loosen, turn out and place on top of the salad.

Pork Steak in Onion Gruyère Sauce (Serves 4)

Ingredients:

2 large onions
1 dessert spoon butter
100 ml white wine
1 bunch parsley
120g Gruyère AOP, grated
Salt, pepper
4 pork steaks, approx. 120g each
1 dessert spoon oil

Method:

Finely chop the onions, fry in warm butter for 5 minutes, add the white wine and simmer for 10 minutes, until almost all the juices have evaporated.
Coarsely chop the parsley, blend with the onions and 2/3 of the Gruyère using a food chopper or handheld blender. Season with salt and pepper.
Season the pork steaks and fry briefly in hot oil, then place in an ovenproof dish.
Spread the onion-Gruyère mixture over the steaks and top with the rest of the Gruyère.
Place under a hot grill for 5 minutes until brown.

Gruyère Crêpes with Onion Filling (Serves 4)

Ingredients:

150 ml milk
200 ml water
150g flour
3 eggs
150g Gruyère AOP, grate
Salt
Olive oil

Filling

2 bunch spring onions
500g mushrooms
1 chilli pepper
200g cherry tomatoes
2 dessert spoons olive oil
Salt

Sittertobel Feast (Serves 4)

Ingredients:

Pancake batter

3 eggs
Salt, pepper
100g flour
300ml milk
Butter for frying

Filling

150 g Appenzeller® SURCHOIX, in slices
2-3 tomatoes, in slices

Sauce

200ml cream
Pepper, nutmeg
75 g Appenzeller® SURCHOIX, grated
5 tablespoons fresh herbs, e.g. parsley

Method:

Mix together flour, eggs and milk, season and then leave to rest for thirty minutes. Bake 8 thin pancakes (crêpes) in hot butter. Place the cheese and tomato slices on one half of the omelettes, fold these over and layer them in an oven-proof dish. Mix together the ingredients for the sauce and pour this over the crêpes. Bake for approx. 8 minutes at 250 °C.

Tilsiter Fig Platter (Serves 4-6)

Method:

Ideal for a quick snack, light meal or dessert. Allow 50-75g (2-3oz) cheese and 2 ripe figs per person. Cut small squares of cheese about the same size as the figs and halve the figs. Arrange in a “chequerboard” fashion on a plate. If wished, dizzle with a little liqueur of your choice, such as orange Curacao or Sambucca.

Appenzeller Cheese Flan

Ingredients:

For a 28 cm dia. baking tin

250g Appenzeller® SURCHOIX, grated
3 tablespoons of onions, finley chopped
4 tablespoons of flour
250 ml milk
1/2 teaspoon each of ground aniseed and coriander (optional)
300g short-crust pastry
2 eggs
150ml cream
Salt and pepper
8 sage leaves
Butter for the baking tin

Method:

Place the rolled out dough on a baking tin brushed with butter. Prick the dough with a fork several times. Gently fry the finely chopped onions in the butter for 2 – 3 minutes and leave to cool. Then spread out the onions with the grated cheese on the pastry base. Gently beat together eggs, flour, cream, milk and spices. Pour the mixture over the cheese and bake at 200 °C for 25 to 30 minutes. Serve hot.

Tip:

A green or mixed salad makes a perfect side dish.

Pineapple-Gruyère Salad (Serves 4)

Ingredients:

Sauce

6 dried apricots
8 dessert spoons orange juice
4 dessert spoons vinegar
4 dessert spoons rapeseed oil
Tabasco or chilli powde
Salt, pepper
50g Cashew nuts
200g Gruyère AOP
4 celery sticks
4 slices fresh pineapple
1 Eisberg lettuce
1 bunch peppermint

Method:

Part 1

Cut apricots into thin strips, soak in orange juice for 15 minutes. Mix vinegar and oil, season with a few drops of Tabasco, salt and pepper. Stir in orange juice and apricots.

Fry cashew nuts without fat. Cut Gruyère AOP into sticks, cut celery, pineapple and Eisberg lettuce into bite-sized pieces, strip mint leaves from the stalk.

Mix all ingredients carefully with the sauce.400g grapes

50g rocket salad

Part 2

Soak gelatine in cold water. Drain tomatoes and dice finely, purée together with Gruyère AOP and quark.
Warm cider slightly, drain and add gelatine sheets, stir until dissolved. Add to grated Gruyère, season with salt and pepper and share between four dishes (200 ml). Leave to set in the fridge for several hours.

Mix oil and vinegar, add salt and pepper.
Chop pecans coarsely, brown in a frying pan. Cut grapes in half, arrange with rocket salad and pecans on a plate, drizzle with dressing. Place dishes briefly in a hot water to loosen, turn out and place on top of the salad.

Traditional Raclette (Serves 4)

Ingredients:

See under Tips below for larger quantities

1 kg (2lb) small, evenly sized potatoes
800 g (1 ½ lbs) Swiss Raclette cheese, sliced

To serve

Gherkins
Silverskin onions
Mixed pickles
Freshly ground black pepper
Paprika

Method:

1 Boil the potatoes in their skins. Drain and place in a napkin-lined bowl to keep warm. Place the sliced Raclette cheese on grill pans/trays to melt under the grill, allowing each person to scoop up the cheese with the cooked potatoes. Serve the garnishes in separate bowls for diners to help themselves.

Tips:

When calculating how much to prepare allow around 200 g (7 oz) Swiss Raclette cheese and 250 g (8 oz) potatoes per person. Note: A half-wheel (2.8 kg/6 lb approx.) Swiss Raclette cheese is the ideal party food and will serve around 14-15 people whereas a quarter-wheel (1.4 kg/3lb approx.) will serve around 7-8. Raclette machines can be purchased or hired. See Cheese Paraphernalia and Accessories for details.

Do not cut the rind from the Raclette cheese, simply scrape some off. This produces a crisp crust when the cheese melts.

Don’t overcook the Raclette cheese or it will become grainy and the fat will separate.

Leftover Raclette cheese will keep for up to 8 days if covered in cling film and refrigerated.