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Oh yeah – gruyère!

May 6, 2014 by TSJC Leave a Comment

TUESDAY 6 MAY 12H00 - INGREDIENT POST

Gruyère is a hard yellow cheese famed for its sweet but mildly salty nutty flavours.  The younger the cheese the creamier and nuttier the flavour, as the cheese gets older it is a far more complex and pungent cheese.  Fully aged, around 12 months, the cheese tends to become drier and fine cracks appear in the skin which leads the cheese to becoming grainier.  The cheese is originally from the town of Gruyère in Switzerland, but the French also produce similar cheeses like Comté.

Small amounts of this cheese impart a lot of flavour, add a little to a toasted cheese sandwich for an amazing flavour boost.

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Filed Under: Ingredients

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The Secret Jozi Chef & The Cookery

Paul Maciel, started well known Jozi restaurant Pronto in 2004, after 12 years Paul sold Pronto and decided to follow his passion for writing and teaching about food with the launch of his blog The Secret Jozi Chef and his cooking school The Cookery. The Cookery and multipurpose kitchen space in Craighall Park.
The venue hosts fun social classes for students during the week as well as interactive chef's table events. The venue is staffed by a team that loves what they do always ensuring a welcoming space. The Cookery is equipped with state of the art Whirlpool and KitchenAid appliances and plenty of room for larger groups to cook.

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Paul Maciel is the Chef Owner, of award winning Italian restaurant Pronto in Johannesburg.

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