Gruyère

What Is Gruyère?

Gruyère is a hard cheese protected by geographic indication, made from cow's milk in and around the town of Gruyères in Switzerland. Unlike Emmental, it generally has no holes or very few.

In its young form it has a sweetish, nutty taste; as it matures, especially beyond 12 months, it gains a more earthy, salty, and intense aroma.

Nutritional Values of Gruyère

Gruyère is a nutrient-dense hard cheese, containing about 413 kcal of energy, 29.8 g of protein, and 32.3 g of fat per 100 g. It is one of the richest cheeses in terms of calcium.

What Are the Benefits of Gruyère?

With its high protein and especially calcium content, it can be considered part of a balanced diet.

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

How to Choose Gruyère

When buying Gruyère, attention should be paid to maturation time and the natural, rough texture of the rind.

• Longer-matured types have a sharper, more crystalline texture.
• The cut surface should be moist and homogeneous, not overly dried out.
• The Gruyère AOP statement on the package indicates original Swiss production.

How to Store Gruyère

Gruyère can be stored in the refrigerator, with the cut surface wrapped in waxed or cheese paper, for 3-4 weeks. Wrapping it directly in airtight plastic wrap can negatively affect its flavor.

Using Gruyère in the Kitchen

Gruyère is frequently used in fondue, gratin, onion soup, and quiches. Thanks to its good melting property it is indispensable in hot dishes.

How Is French Onion Soup Made?

Caramelized onion is cooked in broth, then topped with a slice of toasted bread and plenty of grated Gruyère, and baked in the oven until a crust forms.

Which Recipes Use Gruyère?

Swiss fondue, French onion soup, and Gruyère gratin are the best-known uses.

Frequently Asked Questions

Why doesn't Gruyère have holes?

Unlike Emmental, the bacterial cultures and maturation conditions used in Gruyère production do not lead to significant gas bubble formation; for this reason its texture is generally hole-free or has very few holes.

Can Gruyère and Emmental be mixed?

In fondue the two are usually used together; Gruyère provides a more intense, salty balance, while Emmental provides a lighter, sweeter one.

Does Gruyère melt well?

Yes, with its smooth and flowing melting property it is preferred in melting dishes such as fondue and gratin.

How long is Gruyère matured?

It is generally matured for between 5 and 18 months; the longer the period, the sharper the taste and the more crystalline the texture becomes.

Can Gruyère be frozen?

It can be frozen, but its texture may crumble somewhat; freezing it grated is recommended for the best result.