As the temperatures drop and autumn settles in, there’s nothing better than hearty, flavour-packed dishes — and few ingredients bring the same comfort as cheese. Cave-aged and richly textured, cheese has a seasonality all its own, shaped by time, place, and tradition.
This autumn, we’re celebrating Kaltbach’s award-winning cheeses with three recipes that are perfect for cosy nights in or impressing friends over dinner. Think a one-pan Kaltbach Gruyère Mushroom Lasagne and a Rustic Autumn Salad with Kaltbach Creamy, both designed to showcase the deep, nutty flavours of Swiss Alpine cheese.
In the high pastures of Switzerland, cows graze on wild herbs and flowers during the summer, creating milk that produces complex, fruity, and melt-perfect cheeses like Kaltbach Le Gruyère and Kaltbach Emmental. Paired with seasonal autumn ingredients, these dishes strike the perfect balance between comfort and elegance — effortless enough for a midweek meal, yet striking enough for a dinner party.
So, as the nights draw in, why not let the flavours of Kaltbach cheese inspire your autumn menu?
One Pan Kaltbach Gruyère Mushroom Lasagne
The ultimate comfort food, this one-pan lasagne features earthy mushrooms layered with tender pasta and generous helpings of Kaltbach Le Gruyère AOP. Aged for 12 months in the Kaltbach caves, this iconic cheese offers a rich, nutty character, a fruity tang, and delicate salt crystals that deliver a signature crunch. It’s no surprise it was awarded Gold at the 2024 World Cheese Awards. Available from Waitrose, Ocado, cheesemongers and fine food retailers.
Ingredients:
500g Mixed Mushrooms, Sliced
Salt and Pepper
2 Garlic Cloves, Crushed
1 Onion, Diced
Fresh Sage Leaves
1 tsp Dried Tarragon
50ml White Wine
50g Butter
50g Flour
450g Milk
125g Kaltbach Le Gruyère AOP
Fresh Pasta Sheets
Method:
1. Preheat the oven to 200c / 180c fan/gas mark 6.
2. Pan fry the onions in a pan with a couple of tablespoons of water for 8 minutes until water has evaporated, season well then put to one side.
3. In the same pan, melt butter and add in the garlic and onion until soft
4. Stir in flour, allow the flour to cook for 2 minutes before adding the wine and simmering again for 2 minutes.
5. Slowly add the milk until the sauce is thick and creamy.
6. Take it off the heat and add 50g of Kaltbach Le Gruyère AOP and stir until smooth.
7. Pour most of the sauce out of the pan into a bowl, leaving a layer at the bottom of the pan.
8. Add a layer of lasagna sheets and top with half of the mushrooms, half of the leftover sauce and 50g of gruyere.
9. Add another layer of lasagna sheets, and remaining mushrooms, then remaining sauce. Top with remaining Gruyère, sage and a sprinkle of dried tarragon and put straight into the oven for 20 minutes until golden. Serve straight away…also great eaten the next day cold!
Truffle Cheese Risotto
A delectable blend of creamy risotto infused with vibrant vegetables, topped with freshly grated Kaltbach Truffle cheese and zesty accents of mint and lemon, a perfect comfort dish. Kaltbach Truffle is infused with fresh truffles, delivering an earthy, nutty bite that instantly elevates any recipe.
2 knobs of salted butter
½ Fennel bulb, diced
1 Celery stick, diced
1 carrot, diced
½ celeriac, diced
2 garlic cloves, crushed
300ml white wine
750ml vegetable stock (hot)
300g Risotto Rice
4-5 Cavolo Nero kale leaves, sliced
1-2 handfuls of Kaltbach Truffle cheese
Salt and pepper
Method
1. Sweat off the fennel, celery, carrot and celeriac in a little butter for around 8-10 minutes until soft.
2. Add the risotto rice and cook for 1 minute before adding in the white wine. Allow that to soak into the rice before adding the stock one ladle at a time, until absorbed, stirring continuously.
3. Just as the risotto is cooked, add in one last knob of butter and a handful of grated Kaltbach truffle.
4. Take the risotto off the heat and allow it to sit for 2 minutes will you sweat off the 4-5 Cavolo Nero kale leaves.
5. Add this to the top of your risotto with another grating of cheese and serve.
Rustic Autumn Salad with Kaltbach Creamy
Proving that salads are not just for summer, this hearty autumn dish celebrates the season’s finest produce—roasted squash, red cabbage, and toasted seeds—brought to life by the luxurious melt-in-the-mouth texture of Kaltbach Creamy.
Enriched with the finest Swiss cream, this Alpine hard cheese is for four months and recently awarded Silver at the 2024 World Cheese Awards, Kaltbach Creamy will also be available for the first time ever in a convenient pre-packed format, launching in M&S this September.
Also available from Waitrose, Ocado and Booths cheese counters, cheesemongers and fine food retailers.
Ingredients:
¼ Red cabbage finely shredded or sliced
Handful of Kale
½ Roasted Squash
2 Beetroot, peeled and thinly sliced
2 Spring onions ,sliced
½ Small Pineapple, cut into slices
100g Kaltbach Creamy
15g Fresh Coriander
80g Peanuts, chopped
Dressing:
1 Lime, juice only
50ml Olive oil
1 tbsp honey
Garlic clove, crushed
Method:
- Make the dressing by mixing the ingredients together in a jar and giving it a good shake
- Dress the thinly sliced vegetables with just enough dressing to coat them then put onto a serving platter.
- Grill your pineapple until nicely caramelised. Add to the platter with shavings of Kaltbach Creamy coriander and chopped peanuts with extra dressing on the side.