Patrick Oconnell
Gruyère is a hard cow's milk cheese produced in Switzerland and France. It is named after the town of Gruyères in Fribourg, Switzerland, and gained the appellation d'origine contrôlée (AOC) status in 2001, which became the appellation d'origine protégée (AOP) in 2013. Gruyère is made from raw cow's milk, which is heated to 34 °C and then curdled by adding liquid rennet. The cows that produce the milk for Gruyère AOP are primarily Red Holsteins and Holsteins, with some Montbéliardes, Brown Swiss, and Simmentals. The milk is produced when the cows graze on grass and hay in the pasture during the warmer months.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk |
| Milk type | Raw |
| Milk temperature | 34 °C (93 °F) |
| Cows | Red Holsteins, Holsteins, Montbéliardes, Brown Swiss, Simmentals |
| Cows' diet | Grass, hay, natural proteins |
| Milk production per day | 30 kg |
| Milk production per lifetime | 40,000 litres |
| Milk collection time | Summer/warmer months |
| Cheese type | Hard |
| Cheese texture | Smooth, dense |
| Cheese taste | Rich, nutty, complex, funky |
| Cheese colour | Pale gold |
| Cheese shape | Large wheels |
| Cheese weight | 32 to 36 kg |
| Cheese age | 3 to 6 months, up to a year or more |
| Cheese storage | Refrigerated |
| Cheese uses | Snacking, fondue, baking, salads, pastas, soups |
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What You'll Learn
Gruyere is made from raw 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. The principal cow breeds that produce the milk for Gruyère are Red Holsteins and Holsteins, with some Montbéliardes, Brown Swiss, or Simmentals. These cows consume grass and hay, and their milk gives Gruyère its distinctive taste.
Gruyère is made from raw cow's milk. To make Gruyère, raw cow's milk is heated to 34 °C (93 °F) in a copper vat and then curdled by adding liquid rennet. The term "alpage" is used to refer to Gruyère made from milk taken from cows during the warmer months when they graze on wildflowers and grasses in the alpine pastures. This type of Gruyère is handmade by small producers in the mountains and has a deeper, funkier flavour than most other varieties available in the United States.
Gruyère is typically aged for three to six months, although some may be aged for a year or more. It is often described as having a creamy and nutty flavour when young, becoming more assertive, earthy, and complex as it matures. When fully aged, it tends to have small cracks that give it a slightly grainy texture. Gruyère is commonly melted in soups and fondues and used in French onion soup, croque-monsieur, and chicken and veal cordon bleu. It is also a good table cheese and can be grated over salads and pasta.
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It is a Swiss hard cheese
Gruyère is a hard Swiss cheese, produced in the vicinity of La Gruyère in southern Switzerland and in the Alpine Comté and Savoie regions of eastern France. It is named after the town of Gruyères in Fribourg, one of the cantons in which it originated, along with Vaud, Neuchâtel, Jura, and Berne.
The cheese is made from raw, unpasteurized cow's milk, with the cows feeding on fresh grass and hay, and sometimes natural proteins. The milk is heated to 34°C and then curdled with liquid rennet. It is then formed into large wheels of 32 to 36 kg, with a brownish, wrinkled natural rind. The interior is pale gold with pea-sized holes and a rich, nutty flavour. Gruyère is similar to Emmentaler and other Swiss-type cheeses but is firmer, with fewer holes and a more assertive flavour.
The cheese is typically aged for three to six months, although some may be allowed to ripen for a year or more. When fully aged, it tends to have small cracks that impart a slightly grainy texture. The maturation cellars for Swiss Gruyère must have a climate close to a natural cave, with a humidity of between 94% and 98% and a temperature of 13 to 14°C. This relatively high temperature is required for excellent-quality cheese.
Gruyère Alpage is a variety of Gruyère made in the mountains, with milk taken from the cows only during the warmer months when they graze on wildflowers and grasses in the alpine pastures. It is handmade by a small producer in a small buron high up in the mountains. Gruyère Alpage has a deeper, funkier flavour than most other Gruyères available in the United States.
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Gruyere 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 name "Gruyère" is derived from the town of Gruyères, which is located in the Fribourg region of Switzerland. The town of Gruyères has a rich history and is known for its medieval architecture and picturesque location in the heart of the Swiss Alps. The cheese has been produced in this region for centuries and has become an important part of the local culture and economy.
The Fribourg region is known for its dairy farming and cheese-making traditions. The local dairy farmers in this region specialize in raising cows that produce high-quality milk, which is essential for making Gruyère cheese. The unique climate and geography of the region also contribute to the distinct flavor and characteristics of Gruyère cheese.
Gruyère cheese has a protected designation of origin, which means that only cheese produced in the Fribourg region can be labeled and sold as Gruyère. This designation helps to protect the traditional methods of producing the cheese and ensures that consumers can trust the quality and authenticity of the product they are purchasing.
The process of making Gruyère cheese has been refined and perfected over the years by the local cheesemakers in the Fribourg region. The cheese is made from raw cow's milk, which is heated to a specific temperature and then curdled with liquid rennet. It is then formed into large wheels and aged for several months to develop its distinctive flavor and texture.
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The cows that produce the milk for Gruyere eat grass and hay
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 cheese is made from cow's milk, with the cows consuming grass and hay to produce their milk. Bovines are ruminants and, as such, ingest these feeds in the pasture or the manger during winter, before peacefully ruminating to absorb the nutritional values that will later be found in their milk and, eventually, in the Gruyère.
The principal cow breeds that produce milk for Gruyère are Red Holsteins and Holsteins, with some Montbéliardes, Brown Swiss, or Simmentals also used. Each cow is named by her breeder. On average, these cows produce about 30 kg of milk per day, eating around 20 kg of dry feed to do so. Over the course of her lifetime, a cow will produce approximately 40,000 litres of milk.
Gruyère is typically aged for three to six months, although some are aged for a year or more. It is often described as having a rich, nutty flavour with a smooth, dense texture. The term 'alpage' is used to distinguish a specific type of Gruyère, referring to the mountain pasture where the cows graze on wildflowers and grass in the warmer months. This type of Gruyère is handmade by a small producer in the mountains and has a deeper, funkier flavour than most other Gruyères.
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It is a good melting cheese
Gruyere is a hard, cow's milk cheese produced in the vicinity of La Gruyere in southern Switzerland and in the Alpine Comte and Savoie regions of eastern France. The principal cow breeds are Red Holsteins and Holsteins, with some Montbeliardes, Brown Swiss, or Simmentals. The cows eat grass and hay, and the milk producer completes their ration with some natural proteins. The specifications for Gruyere require that 70% of the cow's ration must come from the dairy farm, and no additives or growth activators are permitted.
Gruyere is a good melting cheese. Its high water-to-oil ratio means it melts evenly instead of separating into pools of fat. This makes it the perfect choice for classic cheesy French dishes like the croque monsieur and French onion soup. It is also commonly melted in soups and fondues and is used in the preparation of certain French dishes, such as cordon bleu and quiche. Its pleasant, but not overwhelming, flavour makes it the perfect cheese for baking. It adds a distinct creamy texture and subtle sweetness to cheese-infused comfort foods, like quiches and gratins. Gruyere is also ideal for fondues and dips. Its salty-nutty flavour is universally appealing. You can also add shredded Gruyere to mozzarella-topped pizza or mix it into mashed potatoes or grits instead of cheddar.
Gruyere is a firm, delicate, nutty, yellow Swiss cheese. It is named after the town of Gruyeres in Switzerland. It 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. Most Swiss varieties have a lot of large holes, which are created by gas bubbles during the cheesemaking process. Gruyere is known for its rich, creamy, salty, and nutty flavour. However, its flavour does vary depending on age. Young Gruyere has pronounced creaminess and nuttiness, while older Gruyere has developed an earthiness that is a bit more complex.
Gruyere is similar to Emmentaler and other Swiss-type cheeses but is firmer in texture, with fewer holes and a more assertive flavour. It is formed in large wheels of 70 to 80 pounds (32 to 36 kg) with a brownish, wrinkled natural rind. The interior is pale gold with pea-sized, or slightly larger, holes. Most Gruyere is aged for three to six months, although some may be allowed to ripen for a year or more. It keeps well for many weeks if securely wrapped and refrigerated.
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Frequently asked questions
Yes, Gruyere is a hard Swiss cheese made from cow's milk.
Gruyere is produced in the vicinity of La Gruyere in southern Switzerland and in the Alpine Comte and Savoie regions of eastern France.
Gruyere is a hard, sweet but slightly salty Swiss-type or Alpine cheese. It is often described as having a creamy and nutty flavour when young, becoming more assertive, earthy and complex as it matures.
Le Gruyere Premier Cru is a special variety produced and matured exclusively in the canton of Fribourg. It has won the World Cheese Awards five times.
