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Dessert

Gruyere Cheese

A melted cheese fondue made with Gruyère cheese, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and gruyere cheese work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 323 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Gruyere Cheese

Ingredients

Directions

Prepare

  1. Break the butter into small pieces.

  2. Stir the butter and Gruyère cheese together in a lined saucepan with a wooden spoon.

Cook and serve

  1. Place the saucepan over the fire and stir until the mixture is thick and soft.

  2. Add salt and a good sprinkling of pepper to taste.

  3. Serve the fondue on a very hot silver or metal plate.

  4. Do not leave the fondue on the fire after it sets, as boiling will spoil it.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + gruyere cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together323 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Gruyere cheese + peppertop 23% of all pairs
    Smell alikemoderate
    Cooked together322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds fat that keeps the melted cheese smooth and glossy.
Gruyere cheese
Melts into a smooth, stretchy base that gives the fondue its body.

The step that matters

Stop heating once the fondue sets. Boiling makes the cheese proteins tighten and squeeze out fat, so the fondue turns grainy and oily instead of smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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