Kamil Perry
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. To make Gruyère, raw cow's milk is heated to 34 °C in a copper vat and then curdled by adding liquid rennet. This is contrary to goat cheese, which is made from goat's milk.
| Characteristics | Values |
|---|---|
| Type of Milk Used | Cow |
| Texture | Hard |
| Origin | Switzerland |
| Flavour | Sweet but slightly salty; creamy and nutty when young, becoming more assertive, earthy, and complex as it matures |
| Curing Time | 3 to 10 months |
| Production Rules | Yes, production and maturation are strictly defined and Swiss Gruyère producers must follow these rules |
| EU Status | Recognised as a Swiss Geographical Indication; Gruyère of French origin is also protected as a Protected Geographical Indication (PGI) |
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What You'll Learn
Gruyère is made from cow's milk
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. Gruyère is made from raw cow's milk, which is heated to 34 °C in a copper vat and then curdled by adding liquid rennet. The curds are then cut into pea-sized pieces, stirred to release whey, and cooked at 43 °C. The temperature is then quickly raised to 54 °C, and the whey is strained. The curds are then placed into moulds and pressed. After salting and smearing with bacteria, the cheese is ripened for two months at room temperature, typically on wooden boards. It is turned every few days to ensure even moisture distribution.
The process of making Gruyère cheese involves a crucial step called affinage, the French term for 'maturation'. According to the Appellation d'origine contrôlée (AOC), now known as the Appellation d'origine protégée (AOP), the cellars used for maturing Swiss Gruyère must have a climate akin to that of a natural cave. The humidity should be maintained between 94% and 98%. The optimal temperature range for the caves is 13-14 °C, which is relatively high but necessary for excellent-quality cheese. Lower temperatures result in lower-quality cheese that is harder and more crumbly.
Gruyère is often described as having a creamy and nutty flavour when young, and as it ages, it develops a more assertive, earthy, and complex taste. When fully matured, it tends to have small cracks or "eyes" that impart a slightly grainy texture. Gruyère is a versatile cheese used in countless dishes. It is well-suited for baking, fondues, French onion soup, and sandwiches like the classic French croque-monsieur. Its distinctive yet not overpowering flavour makes it a popular choice for adding savouriness to dishes without overwhelming other ingredients.
The term "alpage" is used to describe a specific type of Gruyère cheese. Alpage refers to mountain pastures, indicating that the milk used for this variety comes from cows grazing on wildflowers and grasses in the alpine pastures during the warmer months. Gruyère Alpage is handmade by small producers in the mountains, resulting in a strong, deep, and funky flavour profile that sets it apart from other Gruyère cheeses. This variety is a unique and exceptional version of Gruyère, offering a more intense sensory experience.
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It is a hard Swiss cheese
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. Gruyère is made from raw cow's milk, which is heated to 34 °C and then curdled by adding liquid rennet. The curds are then cut into small pieces, stirred, and cooked at 43 °C before being quickly raised to 54 °C. The whey is strained, and the curds are placed into moulds and pressed. The cheese is then salted in brine and smeared with bacteria before being ripened for two months at room temperature, usually on wooden boards.
Gruyère is a popular Swiss cheese in Switzerland and across Europe. It is often used in baking and is known for its distinctive yet not overpowering taste. It is a good melting cheese, making it suitable for fondues, and is also commonly used in French onion soup and croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyère is also a fine table cheese and can be grated over salads and pastas.
The production and maturation of Gruyère are strictly defined, and all Swiss Gruyère producers must adhere to these rules. The cellars used for maturing Swiss Gruyère must have a climate similar to that of a natural cave, with humidity levels between 94% and 98%temperature of the cellars should be between 13 and 14 °C, which is higher than the typical temperature range for lower-quality cheeses.
Gruyère is classified as a Swiss-type or Alpine cheese and is known for its sweet and slightly salty flavour, which becomes more assertive, earthy, and complex as it ages. When fully aged, it develops small cracks that give it a slightly grainy texture. The term "alpage" is used to distinguish Gruyère made from milk produced during the warmer months when cows graze on wildflowers and grasses in the alpine pastures. This type of Gruyère is handmade by small producers in the mountains and has a stronger and deeper flavour than most other varieties.
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Gruyère is named after the town of Gruyères in Fribourg
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. The town of Gruyères is located in the Fribourg green pre-Alpine foothills, with a castle that towers above it. The castle was built by the Count of Gruyères on top of a hill to control the upper Saanen valley.
The cheese Gruyère is made from raw cow's milk, heated to 34°C in a copper vat, and then curdled by adding liquid rennet. The curds are then cut into pea-sized pieces, stirred, and cooked at 43°C, before being quickly raised to 54°C. After this, the whey is strained, and the curds are placed into moulds and pressed. The cheese is then salted in brine and smeared with bacteria before being ripened for two months at room temperature, usually on wooden boards. It is turned every few days to ensure even moisture distribution.
Gruyère can be cured for 3 to 10 months, and the longer the curing time, the more intense the flavour. The affinage, or maturation, of Gruyère is an important part of the production process, and the cellars used for maturation must have a climate similar to that of a natural cave. The humidity should be between 94% and 98%, and the temperature should be between 13 and 14°C.
In 2001, Gruyère gained the Appellation d'origine contrôlée (AOC) status, which became the appellation d'origine protégée (AOP) in 2013. This means that the production and maturation of Gruyère are now strictly defined, and all Swiss Gruyère producers must adhere to these rules. Gruyère is a popular cheese in Switzerland and Europe, known for its distinctive but not overpowering taste. It is used in many dishes, such as quiche, French onion soup, and croque-monsieur.
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It is considered a good cheese for baking
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. Gruyère is made from raw cow's milk and is classified as a Swiss-type or Alpine cheese. It has a sweet and slightly salty flavour that varies with age, described as creamy and nutty when young, and more earthy and complex as it matures.
Gruyère is considered a good cheese for baking due to its distinctive yet not overpowering taste. Its savouriness enhances the flavour of other ingredients without overshadowing them. It is a good melting cheese, making it ideal for fondues, quiches, and French onion soup. When grated, Gruyère can be used in salads and pastas, adding a savoury element to these dishes.
The cheese's melting properties also lend themselves well to grilled cheese sandwiches, croque-monsieur, and chicken or veal cordon bleu. It can be used in a variety of baked dishes, such as macaroni and cheese, cauliflower and broccoli cheese bake, and omelettes. Gruyère can also be incorporated into more indulgent recipes, such as cheesy grits, cheesy potatoes, and ham and cheese crepes.
The maturation process of Gruyère is essential to its quality and flavour development. It is ripened for at least two months, and the longer curing time results in a more intense flavour. The cellars for maturing Swiss Gruyère must maintain a specific climate similar to that of a natural cave, with strict guidelines for temperature and humidity levels.
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The cheese is ripened for two months
Gruyère is a hard Swiss cheese made from cow's milk. It is named after the town of Gruyères in Fribourg, Switzerland, although some claim it is a French cheese. Gruyère is classified as a Swiss-type or Alpine cheese and is known for its sweet and slightly salty flavour, which varies with age. The cheese is often described as creamy and nutty when young, but as it matures, it becomes more earthy and complex. When fully aged, it tends to have small cracks that give it a slightly grainy texture.
The process of making Gruyère involves heating raw cow's milk to 34 °C in a copper vat and then curdling it with liquid rennet. The curd is then cut into pea-sized pieces, stirred, and cooked at different temperatures. After straining the whey, the curds are placed into moulds, salted in brine, and smeared with bacteria. The cheese is then ripened for two months at room temperature, typically on wooden boards, and turned every few days to ensure even moisture distribution. This ripening process is a crucial step in the production of Gruyère, and the cellars used for maturation must have a climate similar to that of a natural cave, with specific temperature and humidity requirements.
During the ripening process, the cheese is turned regularly to ensure even moisture distribution. The humidity in the cellar should be maintained between 94% and 98%. If the humidity is too low, the cheese will dry out, and if it's too high, the cheese won't mature properly and will become sticky. The temperature of the cellar should be between 13 and 14 °C, which is higher than typical cheese maturation temperatures, but this range is necessary for the cheese to develop its characteristic flavour and texture.
After the initial ripening, Gruyère can be further cured for 3 to 10 months. Longer curing times result in a more intense flavour. In Switzerland, Gruyère is typically aged for a minimum of five months (mild/doux) or ten months (réserve or surchoix). The Le Gruyère Premier Cru variety is matured for 14 months in cellars with specific humidity and temperature conditions and has won the title of the best cheese in the world at the World Cheese Awards multiple times.
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Frequently asked questions
No, Gruyère is traditionally made from raw cow's milk.
Gruyère is a semi-hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg.
Gruyère is sweet but slightly salty, with a flavour that varies with age. It is described as creamy and nutty when young, becoming more earthy and complex as it matures.
