European Road Trip—Cheese Edition: Gruyère, Bleu d’Auvergne & Taleggio

As autumn approaches, a new culinary adventure awaits—right on your cheeseboard! This month, join us for a cross-continental tasting journey, highlighting three classic European cheeses available from Cured & Cultivated: nutty Swiss Gruyère, creamy Italian Taleggio, and bold French Bleu d’Auvergne.

Stop #1: Switzerland – Gruyère

Gruyère is famed for its nutty, slightly sweet flavor and perfect melting quality. Whether enjoyed sliced or in recipes, it’s a must for cozy gatherings.

Featured Recipe: Gruyère & Caramelized Onion Tart

Ingredients:

• 1 sheet puff pastry, thawed

• 1 large sweet onion, thinly sliced

• 1 tbsp butter

• 1 cup Gruyère, grated

• 1 tsp fresh thyme leaves

• 1 egg, beaten (for brushing)

• Salt & pepper

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a skillet, melt butter over medium-low. Add onions and a pinch of salt; cook, stirring, until deeply golden, about 20 minutes.

3. On a parchment-lined sheet, roll out puff pastry. Spread caramelized onions over pastry, leaving a ½-inch border.

4. Top with grated Gruyère and thyme; fold edges over slightly and brush with beaten egg.

5. Bake 20–25 min, until pastry is golden and cheese is bubbly. Slice and serve warm.

Stop #2: France – Bleu d’Auvergne

Bleu d’Auvergne L’or Des Domes is a creamy, approachable blue cheese with gentle tang, perfect for both blue lovers and blue-curious palates.

Featured Recipe: Bleu d’Auvergne & Pear Salad

Ingredients:

• 3 cups mixed salad greens

• 1 ripe pear, thinly sliced

• 60g Bleu d’Auvergne, crumbled

• ¼ cup toasted walnuts

• 2 tbsp dried cranberries

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp honey

• Salt & pepper

Instructions:

1. In a large bowl, whisk together olive oil, balsamic, honey, salt and pepper.

2. Add greens, pears, walnuts, and cranberries; toss gently with the dressing.

3. Plate salads, then top each with a generous crumble of Bleu d’Auvergne.

4. Serve immediately—delicious as a starter or side.

Stop #3: Italy – Taleggio

Taleggio is famed for its soft, creamy texture and mild earthiness—a classic washed-rind cheese from Lombardy, Italy.

Featured Recipe: Taleggio & Roasted Vegetable Focaccia

Ingredients:

• 1 store-bought or homemade focaccia loaf

• 100g Taleggio, sliced

• 1 cup mixed roasted vegetables (zucchini, peppers, eggplant), sliced

• 1 tbsp olive oil

• Fresh basil leaves

• Flaky salt & cracked black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Slice focaccia into serving squares and lay flat on a baking tray.

3. Top each square with roasted vegetables and a slice of Taleggio.

4. Drizzle with olive oil and season lightly with salt and pepper.

5. Bake for 8–10 minutes, until Taleggio is melted and bubbly.

6. Garnish with fresh basil and serve warm.

Wine Pairing

Gruyère

Pair with: Central Coast Chardonnay  - A moderately oaked Chardonnay from Santa Barbara or SLO Coast has enough richness and balanced acidity to match Gruyère’s nutty, sweet profile and creamy texture. We recommend ones from Talley or Dunites.

Bleu d’Auvergne

Pair with: Paso Robles Zinfandel or Santa Ynez Valley Late Harvest Viognier

• Zinfandel: Its deep, jammy fruit and touch of spice are bold enough for the creamy tang of blue cheese, while soft tannins keep things smooth. Try one from our friends at Volatus.

• Late Harvest Viognier: Sweeter white wines with florals and apricot notes provide a classic "blue cheese and dessert wine" pairing, but with California flair.

Taleggio

Pair with: Santa Maria Valley Pinot Noir. An earthy, red-fruited Pinot from the Central Coast offers the ideal balance for Taleggio’s creamy, tangy, washed-rind character—neither overpowering nor underwhelming, and letting the cheese shine. Why not a glass (or two) from Foley?

Ready to build your perfect board? Find Gruyère, Bleu d’Auvergne, Taleggio, and more Euro-cutting-edge favorites in our shop. Take your taste buds on a trip this season!

Shop European Cheeses