Gruyère
A hard cow's milk cheese from the Swiss town of Gruyères, starting sweet and turning earthy and salty as it matures. Indispensable to fondue and gratins.
What Is Gruyère?
Gruyère is a hard cheese made from cow’s milk in the Swiss town of Gruyères and the surrounding area, and is protected by a geographical indication. Unlike Emmental, it usually has no holes or only a few.
When young, it has a mildly sweet, nutty flavor; as it ages, especially for more than 12 months, it develops a more earthy, salty, and intense flavor.
Gruyère Nutrition Facts
Gruyère is a nutrient-dense hard cheese, with about 413 kcal of energy, 29.8 g of protein, and 32.3 g of fat per 100 grams. It is among the richest cheeses in calcium.
What Are the Benefits of Gruyère?
With its high protein and especially high calcium content, Gruyère can be included as part of a balanced diet.
This is general information; Gruyère is a food, not a medical treatment.
How to Choose Gruyère
When buying Gruyère, consider how long it has been aged and look for a natural, textured rind.
- Longer-aged varieties have a sharper flavor and a crystalline texture.
- The cut surface should be moist and uniform, but not excessively dry.
- The Gruyère AOP label indicates original Swiss production.
How to Store Gruyère
Gruyère can be stored in the refrigerator for 3–4 weeks, wrapped at the cut surface in waxed paper or cheese paper. Wrapping it directly in airtight plastic wrap can negatively affect its flavor.
Using Gruyère in the Kitchen
Gruyère is often used in fondue, gratins, onion soup, and quiches. Its excellent melting properties make it a favorite in hot dishes.
How to Make French Onion Soup
Cook caramelized onions in meat broth, top with a slice of toasted bread and plenty of grated Gruyère, then bake until a crust forms.
Which Recipes Use Gruyère?
Swiss fondue, French onion soup, and Gruyère gratin are among its best-known uses.
Frequently Asked Questions
Why does Gruyère have no holes?
Unlike Emmental, the bacterial cultures and aging conditions used to make Gruyère do not lead to prominent gas bubbles, so its texture usually has no holes or only a few.
Can Gruyère and Emmental be used together?
Both are often used together in fondue. Gruyère is more intense and salty, while Emmental adds a milder, sweeter balance.
Does Gruyère melt well?
Yes. It melts smoothly and fluidly, so it is a popular choice in dishes such as fondue and gratins.
How long is Gruyère aged?
It is usually aged for 5 to 18 months; the longer it ages, the sharper its flavor and the more crystalline its texture become.
Can Gruyère be frozen?
Yes, but its texture may become somewhat crumbly. For best results, freeze it grated.