Patrick Oconnell
Swiss Gruyère is a hard, semi-hard, or semi-soft cheese with a distinctive but not overpowering taste. It is the most popular Swiss cheese in Switzerland and most of Europe. It is made from cow's milk and is renowned for its exceptional melting properties. However, the process of making Swiss Gruyère involves using rennet, a natural enzyme extracted from the stomach of calves. This raises the question of whether Swiss Gruyère can be considered vegetarian-friendly. While some sources indicate that Swiss Gruyère is typically vegetarian-friendly, others suggest that the use of animal rennet in its production may be a concern for vegetarians.
| Characteristics | Values |
|---|---|
| Type of Cheese | Swiss-type or Alpine cheese |
| Texture | Semi-hard |
| Flavour | Sweet, salty, nutty |
| Vegetarian | No (contains rennet derived from calves) |
| Vegetarian Alternatives | Yes (e.g. Emmi's semi-hard cheese, Rebel Cheese's plant-based Gruyère) |
| Region | Fribourg, Vaud, Neuchâtel, Jura, Berne in Switzerland |
| Cellar Humidity for Maturation | 94% to 98% |
| Cellar Temperature for Maturation | 13 to 14 °C |
| Aging Period | 5 months to 12 months |
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What You'll Learn
Gruyere is made using rennet from calves' stomachs
Gruyère is a famous Swiss cheese known for its nutty and slightly sweet flavour. It is also popular for its creamy texture. Gruyère is made from cow's milk and is typically considered vegetarian-friendly as it does not contain animal rennet. However, it is made using rennet, which is a natural enzyme extracted from the stomach of calves.
The process of making Gruyère cheese involves extracting rennet from the stomachs of butchered calves. This enzyme is then mixed into the milk, causing it to coagulate. The use of rennet in cheese-making is a traditional and sought-after practice, especially in Switzerland, where Gruyère originates. The cheese is then aged for anywhere between 5 to 12 months, during which it develops its distinct flavour and texture. The affinage, or maturation process, is an important and lengthy part of producing Gruyère.
The cellars where the cheese matures must have a specific climate similar to that of a natural cave. The humidity should be maintained between 94% and 98%. The temperature of these cellars should be between 13 and 14 °C (55 and 57 °F). This relatively high temperature is necessary for the cheese to attain excellent quality. If the temperature is lower, the cheese matures less, resulting in a harder and more crumbly texture.
While traditional Gruyère cheese uses rennet from calves' stomachs, it is important to note that not all cheese labelled as Gruyère is made with animal rennet. Some companies have switched to using rennet made from plants, fungi, or microbes. For example, Emmi, a Swiss company, produces a semi-hard cheese labelled as vegetarian. Additionally, there are plant-based alternatives to traditional Swiss Gruyère cheese that are crafted using dairy industry aging and ripening techniques to achieve a similar taste and texture.
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Some Swiss Gruyere is vegetarian-friendly
Swiss Gruyère is a famous cheese known for its nutty and slightly sweet flavour. It is made from cow's milk and is considered vegetarian-friendly as it contains no animal rennet. However, some Swiss Gruyère cheeses are not vegetarian, as traditional varieties use rennet derived from calves. Rennet is a natural enzyme extracted from the stomach of calves.
Swiss Gruyère has been crafted since the 12th century using the same recipe. More than 160 creameries in small villages throughout Switzerland carry on this tradition. The cheesemakers use fresh milk supplied twice a day from nearby farms and craft the cheese in copper vats to impart a unique, complex character. As the cheese matures in the cave-like atmosphere of cellars, each wheel is delicately turned, lightly brined, and brushed. This process brings out the inimitable flavour featuring notes of candied walnuts, dried fruit, and spice.
Swiss Gruyère gained the appellation d'origine contrôlée (AOC) in 2001, which became the appellation d'origine protégée (AOP) in 2013. It is classified as a Swiss-type or Alpine cheese and is the most popular Swiss cheese in Switzerland and most of Europe. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to develop small cracks that impart a slightly grainy texture.
While Swiss Gruyère is considered vegetarian-friendly due to the absence of animal rennet, some vegetarians may still have ethical concerns about the consumption of any dairy products. Rebel Cheese offers a plant-based, dairy-free alternative to Swiss Gruyère that is 100% vegan and cholesterol-free. This option allows individuals with dietary restrictions to enjoy the sophisticated cheese experiences that Swiss Gruyère is known for.
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French Gruyere has larger holes than Swiss Gruyere
Swiss Gruyère is a hard cheese with a nutty, salty flavour and a favourite with chefs. It is named after the town of Gruyères in Fribourg, Switzerland, and has been made there for centuries. It is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. When fully aged (around five months to a year), it tends to have small cracks that impart a slightly grainy texture. Modern Swiss Gruyère has few if any "eyes" (holes), although in the 19th century, this was not always the case.
French Gruyère, on the other hand, is required to have holes. The PGI documentation for French Gruyère specifies that it must have holes "ranging in size from that of a pea to a cherry". This is a significant departure from the Swiss original, which has traditionally had very few or no holes. The larger holes in French Gruyère are formed during the aging process, similar to the small cracks or "eyes" that can develop in Swiss Gruyère.
The difference in hole size between French and Swiss Gruyère has been a subject of debate and even legal disputes. In 2021, a U.S. District Court ruled that the term "gruyere" had become a generic term for a certain type of cheese, and neither Swiss nor French producers could register it as a trademark in the United States. However, Swiss Gruyère still has a protected certification mark in the US as "Le Gruyère Switzerland AOC".
It is important to note that the characteristics of Gruyère can vary depending on the region and production methods. For example, Comté, a French cheese, is considered very similar to Swiss Gruyère but does not have holes. The maturation process, known as "affinage" in French, is also crucial to the development of the cheese's texture and flavour, and the climate and temperature of the cellars can significantly impact the final product.
In conclusion, French Gruyère and Swiss Gruyère are both types of Gruyère cheese with distinct characteristics, particularly in the size and presence of holes. The French variety typically has larger holes ranging from pea-sized to cherry-sized, while the Swiss variety has smaller holes or none at all.
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Swiss Gruyere is matured in cellars with high humidity
Swiss 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 classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age.
An important and the longest part of the production of Gruyère in Switzerland is the affinage (French for 'maturation'). According to the AOC, the cellars to mature a Swiss Gruyère must have a climate close to a natural cave. This means that the humidity should be between 94% and 98%. If the humidity is lower, the cheese dries out. If the humidity is too high, the cheese does not mature and becomes smeary and gluey. The temperature of the caves should be between 13 and 14 °C (55 and 57 °F). This relatively high temperature is required for excellent-quality cheese. Lower-quality cheeses result from temperatures between 10 and 12 °C (50 and 54 °F). The lower the temperature, the less the cheese matures, resulting in a harder and more crumbly texture.
After three months, the wheels leave the cheese dairy to be stored in the caves d’affinage (maturing cellars) for a slow maturation process in a 90% humidity environment and a temperature of 15° (59°F). During this time, the wheels are turned over and brushed with salt water. The cellars give off a typical smell of ammonia, a result of the maturation of the wheels. The affinage lasts in total between 5 and 18 months. At four months, the wheels are checked and taxed by experts of the Interprofession du Gruyère association, according to very precise and rigorous criteria. They can display the name Le Gruyère AOP only after this taxation. As soon as they reach 5 months, the wheels are put on the market by the affineur (maturer).
Le Gruyère Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 months in cellars with a humidity of 95% and a temperature of 13.5 °C (56.3 °F). It is the only cheese that has won the title of the best cheese in the world at the World Cheese Awards five times: in 1992, 2002, 2005, 2015, and 2022.
Gruyère cheese is made using rennet, a natural enzyme extracted from the stomach of calves. Not all rennet is animal-based, and many non-DOP cheeses are made with vegetarian rennet.
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Artisanal plant-based Gruyere cheese exists
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. It is considered a good cheese for baking, and is often used in quiche, French onion soup, and croque-monsieur.
Gruyere is traditionally made using rennet, a natural enzyme extracted from the stomach of calves. However, there are now several artisanal plant-based Gruyere cheeses available. For instance, Rebel Cheese offers a plant-based Gruyere that is dairy-free and Swiss-style. It is crafted using a signature culture blend sourced from France and aged using traditional dairy industry methods. Their Gruyere is described as having a young, firm texture and a sophisticated flavor profile that marries mildly sharp notes with rich, nutty undertones. It is 100% vegan, dairy-free, and cholesterol-free, and allows those with dietary restrictions to enjoy sophisticated cheese experiences.
Another option is the vegan Gruyere recipe from One Green Planet, which takes just 15 minutes to make. The recipe involves combining the ingredients in a food processor and then heating the cheese on a stove, resulting in a nutty, slightly sweet cheese.
Artisanal plant-based Gruyere cheeses provide a great alternative for those who are vegetarian or vegan but still wish to enjoy the unique taste of Gruyere.
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Frequently asked questions
No, traditional Swiss Gruyere cheese is not vegetarian because it is made using rennet, which comes from the stomach of a calf.
Yes, there are vegetarian alternatives to Swiss Gruyere cheese. Some companies have started making plant-based Swiss Gruyere cheese, which is 100% vegan, dairy-free, and cholesterol-free.
Swiss Gruyere cheese is a famous semi-hard cheese known for its nutty and slightly sweet flavor. It is made from cow's milk and is aged for 5 to 12 months.
Swiss Gruyere cheese is named after the town of Gruyères in Fribourg, Switzerland.
Swiss Gruyere cheese is a versatile cheese that can be used in many dishes such as quiche, French onion soup, croque-monsieur, fondues, and more. It is also a good melting cheese and can be grated over salads and pastas.
