It’s a Swiss recipe straight from the source. Gruyère is a hard yellow Swiss cheese named after the town of Gruyère. It is sweet but slightly salty, with a flavour that varies widely with age.
Did you know that in 2018, over 15,000 tons of Gruyère were sold in Switzerland, making it the most consumed cheese in the country, ahead of mozzarella and Emmentaler?
- 160 g flour
- 5 whole eggs
- 17 g baking powder
- 150 ml whole milk
- 75 ml olive oil
- 3 g salt
- 1 turn of the pepper mill
- 150 g grated Gruyères cheese
- 150 g walnuts
- 150 g black olives
- 140 g sun-dried tomatoes
- Preheat the oven to 190°C.
- Cut the black olives and sun-dried tomatoes into thin slices.
- Dissolve the salt and pepper in the milk.
- Mix the flour with the yeast, add the eggs, and gradually add the milk and olive oil.
- Add all the rest of the ingredients and mix.
- Pour this mixture into the moulds lined with baking paper.
- Bake at 190°C for 50 minutes (cover with aluminum foil after 20 minutes of baking)
- Remove from the moulds whilst still hot.
- Allow to cool to room temperature.
- Slice once completely cooled.
- Serve at room temperature.