What Is Gruyere Cheese? A Complete Guide
Gruyere is a firm yellow Swiss cheese. It is named after the town of Gruyeres in Switzerland. Gruyere is generally aged for six months or longer and is made from whole cow's milk. It features very few small eyes (or holes), an unusual characteristic for Swiss cheese. A cheese plastered in experience and tradition, Gruyere upholds a standard of uninhibited quality, an approach that has helped characterize it through generations. How Gruyere is made Endeared for its intricate layers of flavor, the process of making Gruyere calls for expertise in technique combined with experience in instinct.
It's also again, sometimes combined with Emmental, sometimes not the cheese used to make the croque cheesrthat classic French grilled cheese sandwich that is a staple of Parisian bistros everywhere. It features a few small holes, or "eyes", characteristic of Swiss cheese, which are formed by gas bubbles released by the bacteria that are used in making the cheese. And that's because of how it's made. Cheese starts off as milk which is then curdled, and then the curds are separated and squeezed, which forces out excess water.
Cheeses that are curdled with a combination of enzymes called rennet will melt, while those that are curdled with acid like ricotta or queso fresco will not melt at all. And within that category, how well cheeese given cheese will melt has to do with its water-to-fat wgat. In general, a cheese with a higher water content will melt well, whereas dry cheeses melt poorly, or simply separate into pools of fat.
Furthermore, cheeses dry out the longer they are aged. Therefore, again all things being equal, a younger, fresher cheese will melt better than one that's been aged gruyers any length of time. If you're looking to substitute a small amount of cheese, it may not matter quite as much. But wjat you need several cups gruyeee cheese like if you are making fonduean ordinary "American" Grhyere cheese might be your best bet.
If you're planning to use it in a recipe that calls for melting, make sure it's a high-moisture cheese. To make an easy croque monsieur sandwich, start with two slices of bread, both sides spread with butter and Dijon mustard. Bring the what is a 68 whiskey in the army together and cook in a hot pan or griddle until the bread is golden brown, flipping midway through so it is cooked on both sides and the cheese is melted.
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Jun 05, · Gruyere is a traditional Swiss cheese with a history dating back to the early 12th century. The cheese’s origins lie in the medieval town of Gruyere, located in the Fribourg region of Western Switzerland. Interestingly, the production of the cheese in . Apr 19, · Gruyere cheese is a type of Swiss cheese that’s incredibly smooth and it’s prepared from whole cow’s milk. It’s typically cured for about six months or longer. It’s the perfect table cheese, which means it can be served as part of a cheese platter, eaten in slices, or added on a sandwich. Jan 31, · Gruyere is in the family of Swiss cheeses, a group of semi firm pale cheeses stippled with small holes or air pockets. It also has the distinction of carrying an appellation d'origine controlee, or protected origin designation, which means that only .
Gruyere is in the family of Swiss cheeses, a group of semi firm pale cheeses stippled with small holes or air pockets. It also has the distinction of carrying an appellation d'origine controlee, or protected origin designation, which means that only a specific cheese can be labeled and sold with this name. Gruyere is a popular cheese around the world, where it appears in a wide variety of dishes.
Cheeses in other parts of the world, including France, are very similar to Gruyere and considered to be "Gruyere-type" cheeses. The cheese gained its protected origin designation in , and has hotly defended it since, with some detractors arguing that it is not Swiss alone, but made all over the world. Protected origin designations are designed to protect the culinary heritage of many European countries, and to allow consumers to clearly understand what they are buying.
In the case of this product, some critics felt that the Swiss were trying to monopolize the popular cheese. Gruyere is a creamy, pale cheese with small holes and a slightly granular texture. The holes rarely exceed the size of a pea, and are widely dispersed within the cheese. The flavor is rich and somewhat nutty. The cheese is also slightly salty, because it is a brined cheese.
Because Gruyere has a distinctive but not overpowering flavor, it is an excellent addition to quiches, soups, salads, and pastas.
It can be sliced or grated, depending on the desired effect. The mixture is stirred until the curd has begun to firm, and then it is quickly cut to release the whey before being heated further, until the curd begins to shrivel slightly. These pieces of curd are pressed into molds to be cured, and then salted in brine for eight days.
After being pulled from the brine, the cheese is ripened for two months at room temperature. Once the cheese has been ripened, it is aged for three months to one year, with more aged cheese having a more developed and intense flavor.
It is generally agreed that the more the cheese is aged, the better the flavor will be, with young Gruyere having a slightly sharp raw flavor that will temper with age. Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a wiseGEEK researcher and writer.
Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors. Please enter the following code:. Login: Forgot password?