Patrick Oconnell
Gruyere cheese is a hard, yellow cow's milk cheese that is named after the town of Gruyères in Switzerland. It is known for its rich, creamy, salty, nutty, and slightly sweet flavour. However, its flavour varies depending on age—younger Gruyere is creamier and nuttier, while older Gruyere is earthier and more complex. The cheese is also known to have a strong smell, which can be attributed to the process that creates its rind. Some have described the smell as similar to cat pee, stinky feet, or barnyard animals. Despite its strong odour, Gruyere is a popular ingredient in dishes such as fondue, quiche, and French onion soup, and is often enjoyed on its own or as part of a charcuterie board.
| Characteristics | Values |
|---|---|
| Smell | Nutty, sweet |
| Profound, pungent | |
| Barnyard animals | |
| Sweaty feet | |
| Unwashed taint | |
| Cat pee | |
| Stinky |
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What You'll Learn
Gruyere cheese has a nutty, sweet aroma when fresh
Gruyere cheese, named after the town of Gruyères in Switzerland, is a hard, pale yellow cheese made from cow's milk. It is famous for its rich, nutty, and slightly sweet flavour. When fresh, Gruyere cheese has a nutty, sweet aroma. Its unique flavour profile combines richness, nuttiness, and a hint of sweetness, making it a versatile ingredient for a wide range of culinary uses.
The cheese is often praised for its ability to melt smoothly and blend well with other flavours, making it an excellent choice for enhancing various recipes, from savoury dishes like soups and casseroles to gourmet sandwiches and pastries. It is a staple ingredient in classic dishes like fondue and quiches. Gruyere's pleasant, not-too-overwhelming flavour and high water-to-oil ratio make it ideal for baking, adding a distinct creamy texture and subtle sweetness to cheese-infused comfort foods.
Gruyere is a great cheese to incorporate into baking. It can be melted onto small pieces of toast to eat with French onion soup or used in a grilled cheese sandwich. It can also be added to bread dough before baking to create a cheesy bread perfect for lunch or a picnic. Gruyere can be grated and served with pasta or salads, as its flavour is not too overpowering.
When it comes to wine pairings, Gruyere goes well with slightly sweet white wines like Chardonnay, Riesling, or dessert wines. These wines complement the creamy, nutty nature of the cheese. It can also be enjoyed with apple cider or a glass of Bock beer, which will enhance the flavour of the cheese without overpowering its more delicate elements.
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When aged, it can smell like cat pee or stinky feet
Gruyere cheese is a hard, pale yellow Swiss cheese made from cow's milk. It is famous for its rich, nutty, and slightly sweet flavour. It is named after the town of Gruyères in Switzerland, where it originated in the 12th century.
Gruyere is typically aged between six and 18 months and is often regarded as one of the finest cheeses for cooking. It is a staple ingredient in classic dishes like fondue and quiches. Its nutty flavour and smooth melting ability can add depth to numerous dishes.
When it comes to smell, Gruyere cheese can have quite a strong aroma, especially when aged. The process that creates its rind contributes to its potent smell. While young Gruyere has a pleasant, nutty aroma, aged Gruyere can develop a more intense smell that some may compare to cat pee or stinky feet. This strong smell is not an indication of spoilage but rather a characteristic of the cheese's age and the bacteria that develop on its rind during the ageing process.
Washed rind cheeses, like Gruyere, are known for their distinctive and often intense aromas. The bacteria that form on the rind during the washing process contribute to the unique characteristics of these cheeses, including their reddish-orange colour and pungent smell. While some may find the smell of aged Gruyere off-putting, it is a sign of the cheese's complexity and depth of flavour.
Despite its strong smell, aged Gruyere is still safe to consume and is prized for its intense, savoury flavours. The ageing process transforms the cheese's texture, making it firmer and drier, while also developing its earthy, complex flavour profile.
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Gruyere is a type of washed rind cheese, which is known for its strong smell
The Gruyere cheese-making process begins with heating raw milk in a copper vat and adding rennet to separate the curds and whey. The curds are then placed into moulds, salted in brine, and smeared with bacteria. The cheese is ripened for at least two months at room temperature, typically on wooden boards, and turned every few days to ensure even moisture distribution.
The resulting cheese has a rich, creamy, salty, and nutty flavour with a hint of sweetness. It is a highly versatile cheese that melts smoothly and blends well with other flavours, making it a popular choice for cooking. Gruyere is often used in dishes such as fondue, quiches, French onion soup, and grilled cheese sandwiches.
While the smell of Gruyere can be strong, it is not indicative of spoilage. In fact, the cheese is known to develop a stronger aroma as it ages. A properly aged Gruyere will have small cracks and a slightly grainy texture. When purchasing Gruyere, it is important to look for signs of spoilage, such as a rancid smell, changes in colour, or a very hard texture.
When serving Gruyere, it is recommended to let the cheese reach room temperature to enhance its flavour. It pairs well with fruits such as apples, pears, and grapes, as well as medium-bodied whites or fruity reds like Chardonnay, Riesling, or Pinot Noir.
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The rind's bacteria is responsible for the pungent smell
Gruyere cheese is a hard, yellow cow's milk cheese, named after the town of Gruyere in Switzerland. It is known for its rich, creamy, salty, nutty flavour. However, it can also have a pungent smell, which is where the rinds come in.
The rinds bacteria is responsible for the pungent smell of Gruyere cheese. The process of creating the rind causes the cheese to have a strong odour. Washed rind cheeses, such as Gruyere, are known for their distinctive aroma, often described as reminiscent of sweaty feet or barnyard animals. The reddish-orange rind is a tell-tale sign of this variety of cheese.
The bacteria that develop on the rind are responsible for the unique characteristics of the cheese's pungent smell. These bacteria break down the cheese, resulting in a creamy texture that becomes oozier with age. The high moisture content of washed rind cheese contributes to this process, as the bacteria thrive in these conditions.
In contrast, low-moisture washed rind cheeses, like Gruyere, tend to become firmer and drier as they age. The rind of Gruyere is typically washed with brine for a minimum of five months, resulting in a rust-tinged appearance. This process contributes to the strong odour of the cheese, as the bacteria develop and break down the curds.
While the smell of Gruyere cheese can be pungent, it is not an indication of spoilage. In fact, the unique aroma is characteristic of the cheese's variety and ageing process. However, if the cheese develops an overly strong, sharp, or sour smell, it may be an indication of spoilage. Proper storage, such as refrigeration and airtight containers, can help extend the shelf life of Gruyere cheese and maintain its quality.
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The rind is washed with brine, which contributes to the smell
Gruyere cheese is a hard, yellow cow's milk cheese, named after the town of Gruyere in Switzerland. It is known for its rich, creamy, salty, nutty flavour, and its ability to melt smoothly. The rind of Gruyere cheese is washed with brine, which contributes to its smell.
The process of creating Gruyere cheese involves heating raw milk in a copper vat, adding rennet, and separating the curds and whey. The curds are then placed into moulds, salted in brine, and smeared with bacteria. This bacteria is responsible for the unique characteristics of the cheese's rind, including its reddish colour and pungent smell. The rind of Gruyere cheese is typically washed with brine for a minimum of five months, resulting in a burnished, rust-tinged rind.
Washed-rind cheeses, such as Gruyere, are known for their distinctive and often intense aromas. The bacteria that develop on the rind break down the cheese, resulting in a creamy texture that becomes oozier with age. In the case of Gruyere, a low-moisture washed-rind cheese, the cheese becomes firmer and drier as it ages. The unique smell of the rind is described as reminiscent of sweaty feet, barnyard animals, and other unmentionable things.
While the smell of the rind may be strong and unappealing to some, it is an indication of the cheese's unique characteristics and intense flavour. The process of washing the rind with brine contributes to the development of bacteria, which gives the cheese its distinctive aroma and flavour.
It is important to note that the smell of Gruyere cheese should not be rancid or overly strong, sharp, or sour, as these may be signs of spoilage. When fresh, Gruyere cheese typically has a nutty, sweet aroma.
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Frequently asked questions
Gruyere cheese is known for its strong, pungent smell, which can be attributed to the process that creates its rind. It is often described as having a nutty, sweet aroma. However, some people find the smell unpleasant, comparing it to unwashed taint, stinky feet, or barnyard animals.
Gruyere is a type of washed rind cheese, which is known for its distinctive odour. The bacteria that develop during the rind formation process are responsible for the strong smell, as well as the reddish-orange colour of the rind.
In addition to a rancid, sour, or overly strong smell, signs of spoilage in Gruyere cheese can include changes in colour, indicating mould growth, or a very hard texture. It's important to note that the smell of aged Gruyere may be stronger and more complex due to the development of earthy flavours, but this does not necessarily mean that the cheese has gone bad.
