Gruyère (cheese)

Gruyère is a hard yellow Swiss cheese that originated in the canton of Fribourg, Switzerland. It is named after the town of Gruyères.

History

Gruyère has been produced in the region since the 12th century. The cheese was originally made in the alpine pastures of the Fribourg region, and the production process has remained largely unchanged over the centuries.

Production

Gruyère is made from cow's milk that is heated to 32–35 °C (90–95 °F). The milk is then curdled by adding rennet, a natural enzyme. The curd is cut into small pieces, heated to 43 °C (110 °F), and stirred until it reaches the correct consistency. The curd is then placed in a mold and pressed to remove the whey. The cheese is then aged for several months in a cellar or cave, where it develops its distinctive flavor and texture.

Characteristics

Gruyère is a hard cheese with a smooth, firm texture. It has a pale yellow color and a rich, creamy flavor that is slightly sweet and nutty. The cheese has small holes or "eyes" that are formed during the aging process. Gruyère is often used in cooking, particularly in dishes such as fondue and quiche, and is also enjoyed on its own or with bread and wine.

Varieties

There are several varieties of Gruyère, including Gruyère d'Alpage, which is made from the milk of cows that graze on alpine pastures, and Le Gruyère Switzerland AOP, which is a protected designation of origin.

See also

• List of Swiss cheeses
• Swiss cuisine

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