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Gruyère cheeseboard with Port

By Nancy Anne Harbord

Gruyère Cheeseboard with Honey and Port – Aged Gruyère cheese with buckwheat oatcakes, blackberries, honey and Port. A great party sharing platter, excellent for a Christmas cheeseboard. By @deliciouscratch | deliciousfromscratch.com
This Gruyère cheeseboard recipe pairs this aged Swiss cheese with homemade buckwheat oatcakses, blackberries, hazelnuts, honey and a little glass of Port.

What’s not to love about a cheeseboard? Especially when a beautiful piece of carefully crafted cheese is matched with flavours and textures that complement its unique properties. As a vegetarian that loves eating out, I often opt for the cheeseboard instead of ploughing my way through another risotto or red onion tartlet – often a much safer bet, and far more interesting.

Gruyère Reserve AOP is a long-aged mountain cheese with complex flavours and aromas from the unique flora and fauna found in its unpasteurised milk. These volatile aroma compounds can be matched with a really interesting range of ingredients – some of which I have included on this cheeseboard – making for an elegant, unusual cheese plate with many layers of sophisticated flavour.

Gruyère Cheeseboard with Honey and Port – Aged Gruyère cheese with buckwheat oatcakes, blackberries, honey and Port. A great party sharing platter, excellent for a Christmas cheeseboard. By @deliciouscratch | deliciousfromscratch.com
Buckwheat honey goes particularly well with this cheese; this is strongly flavoured honey, to many an acquired taste, but its farmyard flavours and distinct aromas echo similar properties in the Gruyère.

Gruyère Cheeseboard with Honey and Port – Aged Gruyère cheese with buckwheat oatcakes, blackberries, honey and Port. A great party sharing platter, excellent for a Christmas cheeseboard. By @deliciouscratch | deliciousfromscratch.com
Hazelnuts complement the nutty flavours of Gruyère, especially when roasted. Oats too go well with this cheese, so I have paired the Gruyère with classic oatcakes, made with a little buckwheat flour to further unite the flavours – a delectable, crumbly vehicle to move cheese to mouth. Berries offer a sweet/tart burst of flavour, always welcome on a cheeseboard, and help highlight gentle fruity notes in long-aged cheeses. A beautifully matured Port, its sweetness working exceptionally well with strong cheeses, finishes the plate.

Gruyère Cheeseboard with Honey and Port – Aged Gruyère cheese with buckwheat oatcakes, blackberries, honey and Port. A great party sharing platter, excellent for a Christmas cheeseboard. By @deliciouscratch | deliciousfromscratch.com
Great for a creative end to a luxurious dinner, or for the final Christmas course, nibbled and sipped as the evening wears on…

The full recipe is available at Great British Chefs, who I also write for regularly.

Ingredients: Butter and oil, Cheese, Flour, Nuts and seeds, Savoury

Nancy Anne Harbord

Welcome! I'm Nancy. I specialise in fresh, colourful dishes that show just how wonderful vegetarian food can be. I work as a food photographer, food stylist, prop stylist, recipe developer and chef – See my portfolio

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