Taste Pairs

Le Gruyère AOP ambassadors Pipsa Hurmerinta and Systrarna Eisenman celebrate seasonal produce by pairing them with Le Gruyère AOP. Join in and check the recipes and try them out at home. Maybe you find great inspiration for your own cooking with Le Gruyère AOP!

Using vegetables and fruits in season ensures the best flavor, nutrition and freshness. Seasonal produce is also often more affordable and better for the environment, making it a smart choice for both taste and sustainability. Here, we’ve paired a variety of seasonal Nordic ingredients with the artisanal Le Gruyère AOP cheese from Switzerland to create delicious dishes.

Chanterelles are usually in season from late summer to early fall, peaking between July and October, depending on the region. Though they taste best when fresh, they can be found year-round in stores through drying or freezing.

Check out Gratinated Toast with Chanterelles, Le Gruyère AOP and Crispy Sage.

Carrots are typically in season during the cooler months of spring and fall, thriving in mild temperatures. They are harvested from late summer through early winter, peaking in the fall. However, they are grown year-round in some areas and are available in stores throughout all seasons.

Check out Oven Roasted Carrots with Le Gruyère AOP, Browned Butter and Hazelnuts.

Potatoes are usually in season from late spring to early fall, with peak harvest occurring between July and August. While available year-round due to storage techniques, potatoes are most flavorful when they’re most fresh when harvested in their natural season.

Check out Hasselbacks Potatoes with Garlic Butter, Le Gruyère AOP and Deep-fried Sauerkraut.

Jerusalem Artichokes are a fall and winter root vegetable with a sweet, nutty flavor. Rich in fiber, they suit well to be used in hearty fall and winter meals.

Check out Sourdough Toast with Cannellini Beans, Le Gruyère AOP and Crispy Jerusalem Artichokes.

Lingonberries are in season in Scandinavia from late summer to early fall, typically peaking between August and October. Foraged in the forests when ripe, they can also be found all year round frozen.

Check out Deep-fried Le Gruyère AOP with Lingonberries.

Apple season typically begins in late summer and runs through fall, with peak harvest from September to November. Specific varieties may ripen at different times, with some types available in late August and some lasting into winter. Apples store well, making them available throughout the colder months even after harvest season ends.

Check out with Le Gruyère AOP Apple Pie.

In season from late spring through fall, yellow onions reach their peak harvest in late summer. However, they are grown year-round in some areas and are available in stores throughout all seasons.

Check out Pissaladiére with Le Gruyère AOP.

Packed with nutrients, kale is in season from late fall through early spring, thriving in cooler temperatures. It can survive frost and its flavor actually becomes sweeter, making it ideal for growing in the northern countries. Kale is also suitable for freezing and is therefore available all year round.

Check out Open Lasagna with Creamy Le Gruyère AOP, Kale, Chanterelles and Swedish Pesto.

Eggs are in season year-round, as hens can lay eggs throughout the whole year. However, the peak production occurs in spring and early summer when daylight hours increase.

Check out Eggs, Le Gruyère AOP and Hollandaise Sauce on Brioche.

Beets are in season from late spring through early fall, with the peak harvest often in late summer to early autumn. Their sweet, earthy flavor is most vibrant during this time, but beets can be stored for several months, allowing them to be available even after the harvest season ends.

Check out Roasted Beets on a bed of Creamy Le Gruyère AOP.