If you’re a cheese lover, you’ve probably tried Gruyere.
But do you know why it is so delicious and versatile?
This article will tell you everything you need to know about this delicious, semi-hard Swiss cheese!
What is Gruyere?
It is a firm yellow Swiss cheese, named after the town of Gruyères in Switzerland.
The cows that provide the milk for the production of this cheese roam freely and graze in the pastures of the low Alps. This natural diet is the key to Gruyere’s characteristic taste and is therefore impossible to replicate in other regions.
How is Gruyere made?
The production process requires a high degree of expertise combined with experience and instinct.
Swiss cheese factories are supplied with milk from free-ranging cows every day.
The process begins in large copper cauldrons where natural cultures and rennet are added. Curd is formed, which is cut and the curd is separated and allowed to drain.
The curd is then poured into molds and the cheese wheels are pressed for 20 hours, and then into the brine.
During initial storage, workers treat the cheeses daily for 3 months. After that, in order for the cheese to acquire its flavor, it needs to mature for at least 5 months in humid cellars, with some spending up to 18 months here.
Nutritional values of Gruyere (per 100 g)
| Calorie | Carbohydrates | Sugars | Fats | Saturated fatty acids | Proteins | Fiber | Salt |
| 413 calories | 0.4 g | 0.4 g | 32 g | 19 g | 30 g | 0 g | 336 mg |
How does Gruyere taste?
This cheese is known for its rich, creamy, salty and nutty taste. However, its flavor varies with age: Young cheese is distinctly creamy and nutty, while older cheese has developed an earthiness.
The body of the cheese is covered with a natural rind, which is dense in young cheeses but becomes flaky and somewhat grainy as it ages.
How do we pronounce Gruyère ?
The correct pronunciation is “groo-YAIR.”
How to prepare Gruyere?
| It’s also great melted, so it’s perfect for fondues and dips (read how to make the best cheese fondue in this article ) |
| Adds a rich creamy texture and subtle sweetness to dishes that use cheese, like these savory quiches and other gratin dishes |
| It’s the perfect choice for classic French dishes like croque monsieur and this French onion soup |
| You can also add shredded cheese to mozzarella pizza or mix it into mashed potatoes instead of cheddar |
| Fry potato fries with bacon and melted cheese |
| Stuff chicken breasts with it and serve with sauteed mushrooms |
Wine pairing
Medium-bodied white wines:
- Riesling Spätlese
- Chardonnay
- Soave
- Sauvignon Blanc
- Grüner Veltliner
Light red wines:
- Pinot Noir
- Beaujolais
- Barbera
- Lambrusco
Fruity red wines:
- Merlot (France)
- Primitivo (Italy)
Sparkling wines:
- Prosecco
- Sect
What can replace Gruyere cheese?
If you must use a substitute, choose another semi-hard option, such as Emmental .
Other good options include Jarlsberg , Raclette, Comté or Beaufort .
You can substitute all these cheeses in a 1:1 ratio.
Storage
To maximize its shelf life, reseal it tightly in its original packaging after opening or place it in a resealable plastic bag or airtight container.
When properly stored, an open package will last 5 to 7 days in the refrigerator.
You can also freeze the cheese, but in this process it may lose some of its texture, and it will be more suitable for cooked dishes (soups, baked pasta, sauces) than for eating on its own or as a garnish.
Seal the Gruyere tightly in its original packaging and put it in the freezer. With proper storage, it will retain its best quality for about 8 months.
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