Kamil Perry
Gruyère is a popular Swiss cheese that is often used in fondues and croque monsieurs. It is a smooth-melting, nutty, and creamy cow's milk cheese with a rich taste. While it is commonly associated with Switzerland, a US court ruled that the term gruyère is not protected, and cheese produced outside of Switzerland can also be sold under this name. This has sparked debate among cheese producers and federations regarding the protection of food names and designations of origin. When comparing Gruyère to other Swiss cheeses, it has smaller and fewer eyes or holes, which are formed by gas bubbles during the cheese-making process.
| Characteristics | Values |
|---|---|
| Most popular Swiss cheese in Switzerland and most of Europe | Gruyère |
| Flavor | Gruyère is nutty and full of round umami flavors. Swiss cheese is plastic and acrid in flavor and lacks fat |
| Melting | Gruyère is a fantastic melting cheese with a rich taste. Swiss cheese is also a melting cheese |
| Holes | Swiss cheese is known for its holes, or "eyes". Gruyère has fewer and smaller eyes compared to other Swiss cheeses |
| Texture | Gruyère is smooth-melting and creamy. Swiss cheese is also creamy |
| Trademark | Swiss cheesemakers have tried to register Gruyère as a certified brand in the US, but their application for trademark protection was denied |
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What You'll Learn
Gruyere is a popular Swiss cheese
Gruyère is a popular 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. In 2001, Gruyère was granted the appellation d'origine contrôlée (AOC) designation, which became the appellation d'origine protégée (AOP) in 2013. This designation ensures that the cheese is of high quality and made according to traditional methods in its designated region.
Gruyère is a hard cheese with a sweet and slightly salty flavour that becomes more complex as it matures. It is known for its distinctive but not overpowering taste, making it a popular choice for cooking, especially in baked dishes like quiche and gratins. It melts well, adding a savoury, nutty flavour to dishes like French onion soup, croque-monsieur, and chicken cordon bleu. Gruyère is also commonly used in fondues, where it blends smoothly with other cheeses and adds a rich taste.
The production of Gruyère involves a lengthy maturation process, or affinage, which takes place in cellars with specific temperature and humidity requirements. This process is crucial to the development of the cheese's unique flavour and texture. The Swiss Gruyère cellars maintain a climate similar to that of natural caves, with high humidity levels ranging from 94% to 98% and temperatures between 13 and 14 °C. This attention to detail in the maturation process contributes to the consistent quality of Gruyère cheese.
Gruyère is widely recognised and celebrated, even outside of Switzerland. It has earned the title of the "best cheese in the world" at the World Cheese Awards on multiple occasions. Its versatility, distinct flavour, and melting properties make it a popular ingredient in various dishes, enhancing their taste and texture. Gruyère is also enjoyed on its own as a table cheese, appreciated for its complex savoury and nutty notes.
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Differences between Gruyere and Swiss cheese
Gruyere and Swiss cheese are both Swiss-type or Alpine cheeses, but there are some differences between the two. Gruyere 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. On the other hand, "Swiss cheese" is a broad term that can refer to various cheeses produced in Switzerland or in the Swiss style.
One key difference between Gruyere and Swiss cheese is their taste and flavour profile. Gruyere is known for its distinctive but not overpowering taste, which is described as sweet but slightly salty. Its flavour varies widely with age, ranging from creamy and nutty when young to more assertive, earthy, and complex as it matures. Swiss cheese, on the other hand, can have different flavours depending on the specific type and production method. Some types of Swiss cheese may have a milder or more subtle flavour compared to Gruyere.
Another difference lies in the holes or "eyes" in the cheese. Gruyere has small cracks or holes that develop during the aging process, which are referred to as "eyes". These holes are round or irregularly shaped and can vary in size. In the past, Gruyere had more prominent eyes, but modern Gruyere has few, if any, eyes. Swiss cheese, particularly the variety known as "baby Swiss", is characterised by having numerous small holes or eyes instead of larger ones.
Gruyere is recognised as a Swiss Geographical Indication in the EU and has gained the Appellation d'Origine Contrôlée (AOC) status, which became the Appellation d'Origine Protégée (AOP) in 2013. This status certifies the origin and quality of the cheese, guaranteeing that it adheres to specific standards and is produced in a designated area. Swiss cheese, while associated with Switzerland, may be produced in various regions, and not all types have the same protected status as Gruyere.
In terms of usage, Gruyere is known for its melting properties and is often used in dishes such as fondues, French onion soup, and croque-monsieur. It is also grated and used in salads and pastas. Swiss cheese is also used in melted applications, such as grilled cheese sandwiches, and can be incorporated into various recipes depending on the specific type and its characteristics.
Lastly, Gruyere has various age profiles, with different designations based on the length of maturation. The mildest form is known as "mild/doux", which is aged for a minimum of five months. Other age profiles include "réserve" or "surchoix" (aged for a minimum of ten months), "mi-salé" (7-8 months), "salé" (9-10 months), "vieux" (14 months), and "Höhlengereift" (cave-aged). Swiss cheese may also have different age profiles depending on the specific type, but the terminology and ageing periods can vary.
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Swiss cheese in the US
Swiss cheese is a broad category of cheese that typically has a distinctive flavour, characterised by holes of various sizes created by gas bubbles released by the bacteria used in the cheese-making process. In the US, Swiss cheese is often sold as "Jarlsberg Swiss" or "Emmenthal Swiss", and it is generally understood that the addition of a geographic location in a food item's name does not indicate that it is from that place.
Gruyère, a popular Swiss cheese in Switzerland and Europe, is a type of Swiss cheese with a nutty, rich taste and a smooth, creamy texture that is ideal for melting. It is often used in fondues and other dishes such as the Parisian croque monsieur. Gruyère has small holes, or "eyes", characteristic of Swiss cheese, but in fewer numbers and smaller sizes compared to other Swiss cheeses.
In the US, a court case was centred around whether the term "Gruyère" could be trademarked and protected. A consortium of Swiss and French cheesemakers from the region around Gruyères, Switzerland, attempted to register the term in the US as a certified brand but were denied and subsequently lost their appeal. The court's decision argued that cheese had been labelled and sold as Gruyère in America for decades, and the US does not have the same protections as Europe regarding the naming of food products.
This ruling was welcomed by the US dairy sector, who hoped it would discourage attempts to trademark common food names. However, the Swiss and French federations were disappointed and continue to pursue efforts to protect the certification mark for the high-quality Gruyère product in the US, emphasising its protected designation of origin.
While Gruyère is a type of Swiss cheese, the term "Swiss cheese" in the US can refer to a range of cheeses, and the specific characteristics and quality may vary. The term "Swiss cheese" in the US market does not necessarily indicate a direct connection to Switzerland or Swiss cheesemaking traditions.
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Baby Swiss cheese
While Baby Swiss cheese has become a household name and classification of its own, there is only one Original Baby Swiss, produced by Guggisberg Cheese. This cheese has won multiple awards, including 1st place at the 2023 United States Championship and the 2019 U.S. Grand Champion award for the #1 Cheese in America.
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Swiss cheese and fondue
Swiss cheese is a broad term for cheese produced in Switzerland or the Swiss style. The most popular Swiss cheese in Switzerland and most of Europe is Gruyère, a smooth-melting, creamy cow's milk cheese. It is a fantastic melting cheese with a rich, nutty flavour, making it ideal for fondue.
Fondue is a Swiss dish where cheese is melted and mixed, resulting in a creamy texture. It is then served in a communal pot, and diners dip bread or vegetables into it. Fondue was little known in Switzerland until the Second World War when a marketing campaign turned it into a national dish.
Gruyère is often confused with Emmental, another Swiss cheese, but there are distinct differences. Gruyère has a few small holes, or "eyes", while Emmental has larger holes. Gruyère is also an AOC cheese, meaning it has a special recognition of where and how it is made, guaranteeing higher quality.
If you are making fondue and need a substitute for Gruyère, you could try Emmental, Jarlsberg, Beaufort, comté, or raclette. However, if you need a larger amount of cheese, ordinary "American" Swiss cheese may be a better option. Just be sure to choose a high-moisture variety to ensure a smooth, creamy fondue.
So, while not all Swiss cheeses are ideal for fondue, Gruyère is a perfect choice for this classic Swiss dish. Its melting properties and rich flavour make it a favourite for creating a delicious, creamy fondue experience.
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Frequently asked questions
Yes, Gruyère is a type of Swiss cheese. It is smooth-melting, creamy, nutty, and made from cow's milk. It is a popular ingredient in Swiss fondue and the Parisian croque monsieur.
Swiss cheese is a general term for cheese produced in Switzerland. It is characterised by small holes, or "eyes", formed by gas bubbles released during the cheese-making process.
Gruyère has fewer and smaller eyes compared to other Swiss cheeses. It is also known for its rich, nutty flavour and is a favourite for fondues.
Yes, you can substitute Gruyère for other Swiss cheeses such as Emmental, Jarlsberg, Beaufort, comté, or raclette, depending on the recipe. However, Gruyère is a unique cheese with a distinct flavour and melting properties, so the substitution may impact the final dish.
