Gruyère Cheese

What Is Gruyère Cheese?

Gruyère is a hard cheese of Swiss origin, made from cow's milk and aged for a long time. Its ivory-yellowish interior may have small holes (eyes) in some varieties, and it has a natural, hard rind.

It has a nutty, mildly sweet taste with a salty-intense character that deepens as it ages. Since it melts smoothly with heat, it's one of the classic cheeses of fondue; it's versatile as both a table and cooking cheese.

Gruyère's Nutritional Values

Like other hard aged cheeses, Gruyère contains about 410 kcal of energy per 100 grams, high protein and fat; it's very rich in calcium. Values are approximated from a similar cheese profile.

What Are the Benefits of Gruyère?

With its quality protein and high calcium content, Gruyère can be considered part of a balanced diet; due to its fat and salt, it's recommended to be consumed in moderation.

This information is general; Gruyère is a food, not a substitute for medical treatment.

How to Choose Gruyère?

Good Gruyère has a firm, ivory-colored interior that retains its moisture. Its rind should be dry-natural and its smell nutty-pleasant; the interior should not be bone-dry or chalky.

• Interior should be firm, ivory-colored, and moist
• Rind should be dry-natural
• The smell should be nutty-pleasant

How Is Gruyère Stored?

Gruyère is stored in the refrigerator wrapped in breathable cheese paper; being a hard cheese, it lasts a long time. Wrapping it tightly in plastic wrap can disturb its moisture, so slight moisture is preserved.

Using Gruyère in the Kitchen

Gruyère is most used in fondue, gratin dishes (on top of onion soup, tartiflette), quiche, and sandwiches; it's also grated and used on pasta and salads. Its smooth melting makes it ideal for hot dishes.

How Do Gruyère's Holes Form?

During ripening, gases produced by beneficial bacteria in the cheese create small cavities (eyes); these holes are a sign of natural ripening, though they may not be pronounced in every Gruyère.

Frequently Asked Questions

Why is Gruyère suited to fondue?

Since it melts smoothly into a stringy, flowing texture, it's one of the base cheeses of fondue; it's often blended with other melting cheeses.

What does Gruyère taste like?

It has a nutty, mildly sweet taste with a salty-intense character that deepens as it ages; longer-aged varieties are sharper.

Are Gruyère and Emmental the same?

They're related Swiss cheeses but differ; Emmental has larger holes and is softer-sweeter, while Gruyère is more intense and nutty.