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> Food Guide > Gruyère
GRUYèRE
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Gruyère is a widely appreciated classic Swiss cheese, produced both in the French-speaking Gruyère district of Switzerland and in France. Thanks to its distinctive flavor, it is the variety typically called for in classic French cookery for quiches and fondue. Gruyère is made from raw whole cows’ milk. It is produced in 80 pound (36 kg) wheels. In the making of this cheese, a starter (friendly bacteria) and rennet (enzymes) are added to the milk to quickly curdle it, and the curd is cut into tiny pieces to release the whey, heated, and then wrapped in cheesecloth and further drained. The entire bag is placed in a mold, which is periodically turned and pressed by machine. After pressing, the Gruyère is removed from the mold, floated in a brine solution for several days, and then aged. The length of aging influences the flavor.  VarietiesGruyère is related to Swiss Emmenthaler, but compared to Emmenthaler, which is aged from three to six months, Gruyère is aged nearly twice as long (eight to ten months), and as a result has a sharper flavor. Fribourg, a variety of Gruyère cheese produced in the same region, is characteristically extra-sharp, due to its two-year aging process. Preparation, uses, and tipsGruyère is ideal as a table cheese and for grilling and melting. Because it retains a smooth texture when melted, this is the classic cheese preferred in the preparation of both quiche and fondue. In fondue, it may be combined with other cheeses, such as Parmesan. Gruyère is also used for gratins—grated on vegetables or other dishes, such as potatoes, zucchini, or asparagus, and is the cheese of choice for soups, such as French onion. Served with fresh fruit, such as pears or apples, it makes an excellent snack or dessert. Nutritional HighlightsGruyère, 1 slice (1 oz.) (28g) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. |
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