A-Z of foods: G is for Gruyere

You may have been lucky enough to taste a Swiss Gruyere fondue - this cheese perfect for melting and it has a subtle taste. When you compare it to cheddar, you find that weight for weight, it has more protein and about half the amount of sodium (salt). If you're watching your weight, grate it so it goes further, or mix it with lower fat cheese like mozzarella.

Check out these three ways to enjoy Gruyere:

1. Instant cheese on toast. Using a potato peeler, make shavings of Gruyere and flavour with black pepper or dried chilli flakes. Microwave for a few seconds till melted and spread over whole grain toast or crackers.

2. Gruyere crisps. Sauté sliced tomatoes and spring onions in a little olive oil. Move them to the sides of the frying pan and add grated Gruyere. Allow it to melt and become crisp, and serve this on top of the tomato slices.

3. Cheat's spaghetti cheese. Flavour courgette ribbons with garlic and olive oil, and stir-fry till lightly cooked. Top with grated Gruyere and toasted pine nuts.

Azmina Govindji is Patient's award-winning resident dietitian. She comes with a background in diabetes, having worked as Chief Dietitian to Diabetes UK from 1987 to 1995. She was a member of the British Dietetic Association (BDA) Executive Council and Chair of the BDA Public Relations Committee from 2001-2004, and is still a renowned BDA spokesperson. But you may be more familiar with her work on TV and radio - she's appeared regularly on This Morning, The Wright Stuff and The One Show. Azmina is also a best-selling author and co-founder of the award-winning RDUK twitter chats.

Azmina is a mum of two and understands the pressures of family life. She runs her own nutrition consultancy at Azmina Nutrition, and offers advice to the food industry, the media, patients, nurseries, and health organisations. In her spare time she loves to entertain friends and travel. Tweet with her on @AzminaNutrition.


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