Gruyere

Gruyère
Country of origin	Switzerland
Region	Canton of Fribourg, Canton of Vaud, Canton of Neuchâtel, Canton of Jura, Canton of Berne
Source of milk	Cow
Pasteurised	No
Texture	Hard
Aging time	5-12 months
Certification	AOC, PDO
Named after
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Gruyère is a hard yellow cheese that originates from Switzerland. It is named after the town of Gruyères in the Canton of Fribourg. Gruyère is one of the most famous Swiss cheeses and is known for its rich, creamy, and slightly nutty flavor.

Production

Gruyère is made from cow's milk and is unpasteurized. The cheese is aged for a period ranging from 5 to 12 months. During the aging process, Gruyère develops a complex flavor profile and a firm texture. The cheese is produced in the regions of Canton of Fribourg, Canton of Vaud, Canton of Neuchâtel, Canton of Jura, and Canton of Berne.

Characteristics

Gruyère has a dense and compact texture with few holes, which are smaller than those found in Emmental cheese. The flavor of Gruyère is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. The rind of Gruyère is typically brown and hard.

Culinary Uses

Gruyère is a versatile cheese used in a variety of dishes. It is a key ingredient in traditional Swiss dishes such as fondue and croûte au fromage. Gruyère is also commonly used in French cuisine, particularly in dishes like croque-monsieur and French onion soup. It melts well, making it an excellent choice for gratins and other baked dishes.

Certification

Gruyère has been granted the Appellation d'Origine Contrôlée (AOC) status in Switzerland, which ensures that the cheese is produced according to traditional methods and within specific regions. It also holds the Protected Designation of Origin (PDO) status in the European Union, which protects the name and production methods of the cheese.

Related Cheeses

Gruyère is often compared to other Swiss cheeses such as Emmental cheese and Appenzeller cheese. It is also similar to Comté cheese from France.

See Also

• Swiss cheese
• Emmental cheese
• Appenzeller cheese
• Comté cheese
• Fondue
• Croque-monsieur
• French onion soup