Cheese Recipe

Prepare cheeses

Grate the aged cheddar and Gruyère if not pre-grated. Let the cream cheese sit at room temperature for at least 20 minutes so it softens and blends smoothly.

Make roux

In a medium saucepan over medium heat, melt the unsalted butter. Once melted and bubbling but not browned, sprinkle in the all-purpose flour and whisk continuously for 1 minute to cook the raw flour taste.

Add milk

Slowly pour in the whole milk while whisking to avoid lumps. Continue whisking and bring the mixture to a gentle simmer until it thickens slightly, about 3–4 minutes.

Incorporate cream cheese and sour cream

Reduce heat to low. Add the room-temperature cream cheese in small pieces and the sour cream. Whisk until fully melted and the sauce is smooth, scraping the bottom and sides of the pan, about 2–3 minutes.

Season sauce

Stir in the Dijon mustard, Worcestershire sauce, fine sea salt, black pepper, and a pinch of freshly grated nutmeg (if using). Taste and adjust seasoning as needed.

Add grated cheeses

Gradually add the grated cheddar and Gruyère, handful by handful, stirring constantly until each addition is melted and the sauce is smooth and glossy. Keep the sauce over low heat—do not boil—to prevent separation.

Prepare topping

Preheat the broiler on high (or oven to 450°F/230°C if broiler is not available). In a small bowl combine panko breadcrumbs, olive oil, chopped chives and smoked paprika; toss to coat.

Assemble and brown

Transfer the cheese mixture to a shallow ovenproof dish or individual ramekins. Smooth the top with a spatula. Sprinkle the panko-chive mixture evenly over the surface. Place under the broiler 3–5 inches from the heat for 1–3 minutes, watching constantly, until the topping is golden and crispy. If using a hot oven instead of broiler, bake at 450°F (230°C) for 6–8 minutes.

Rest and serve

Remove from oven and let rest 3 minutes. Garnish with a few more chopped chives if desired. Serve warm as a brunch side with toasted sourdough, crusty baguette slices, roasted potatoes, or soft scrambled eggs.