Easy Le Gruyère® Pull-Apart Bread

1 loaf
Prep Time
Cook Time
Total Time


  • 1 loaf of Italian bread (preferably a few days old)
  • 3 cups (approx. 1lb) shredded Emmi Le Gruyère® AOP cheese
  • 1/2 cup dried cranberries
  • 2 tablespoons minced fresh thyme
  • 4 tablespoons butter, melted
  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees
  2. Place bread loaf on a parchment-lined baking sheet. Using a sharp bread knife, gently slice the loaf 3/4 of the way through (do NOT cut all the way through the bread) in 1-inch strips. Rotate the bread 90 degrees, and cut in the other direction to form a grid of squares.
  3. Stuff Le Gruyère®, cranberries and thyme in between the rows. Drizzle melted butter over the top, and sprinkle a pinch of salt and pepper. Wrap loaf in foil and bake for 15 to 20 minutes, or until cheese is melted and bread is toasted.
  4. Serve immediately.