Randy Chandler
Gruyère is a semi-hard cheese with a creamy, nutty flavour and a sturdy texture. It is made from cow's milk and is aged for varying lengths, which contributes to its complex flavour profile. It is a Swiss cheese, specifically from the town of Gruyères, and is one of the most expensive cheeses in the grocery store. It is a staple in fondue, and its ability to melt easily makes it perfect for French onion soup or a croque monsieur. If you are looking for cheeses similar to Gruyère, there are several options, including Swiss cheeses like Emmental, Jarlsberg, and Raclette, as well as French cheeses like Beaufort and Comté.
| Characteristics | Values |
|---|---|
| Origin | Switzerland, specifically the town of Gruyères |
| Texture | Semi-hard |
| Flavour | Creamy, nutty, salty |
| Type of milk | Cow's milk |
| Age | Aged for varying lengths |
| Substitutes | Emmental, Comte, Fontina, Beaufort, Jarlsberg, Raclette, Cheddar, Edam, Gouda, Parmesan, Halloumi, Feta, Goat's cheese, Hummus, Sea salt flakes, Olives, Capers, Toasted breadcrumbs |
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What You'll Learn
Gruyere's characteristics
Gruyere is a semi-hard cheese that is known for its complex, creamy, nutty flavour and sturdy texture. It is made from cow's milk and is aged for varying lengths, which contributes to its flavour profile. The cheese is named after the town of Gruyères in Switzerland, where it has been produced for centuries. It is one of the most expensive cheeses in the grocery store, averaging about $15 to $20 per pound.
The outside layer of Gruyere is rough and inedible, and its flavour comes from cows that graze on the verdant foothills of the Swiss Alps. It is a popular choice for grilled cheese sandwiches, French onion soup, or croque monsieur as it melts easily. It is also commonly used in fondue, where its melting ability and flavour are key.
Gruyere has a strong aroma and a sharp, salty taste. It is often described as having a "sharp bite". Its nutty flavour is one of its most distinctive characteristics, and while some cheeses share this attribute, they may differ in other ways. For example, Swiss cheese is slightly softer and sweeter than Gruyere, and Gouda, while also semi-hard and nutty, is usually milder and creamier.
Gruyere can be stored for months in the refrigerator and can also be frozen, although this is generally unnecessary due to its long life in the fridge. It is a versatile cheese that can be used in a variety of dishes, from sandwiches to soups and fondues, and is a staple for cheese boards.
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Substitute cheeses
Gruyère is a semi-hard Swiss cheese with a slightly sweet, nutty, and earthy flavour. It is often used in comfort food dishes like grilled cheese sandwiches, French onion soup, and fondue. While it is a great melting cheese, it can be quite expensive. If you're looking for a substitute, there are several options that offer similar flavour profiles and melting capabilities.
One option is Emmental, another Swiss cheese that is often used with Gruyère in fondue. It has a similar melting power but a buttery flavour and larger holes, making it perfect for casseroles and gratins. Another Swiss cheese that can be used is Raclette, which has a similar flavour profile to Emmental. Appenzeller, a semi-hard Swiss cheese, can also be used, though it is slightly softer and sweeter than Gruyère.
If you're looking for a French cheese, Comté is a semi-hard Italian cheese with a similar flavour profile and texture to Gruyère. It is a good melting cheese, though younger varieties are better suited for grilled cheese sandwiches. Another French option is Beaufort, a smooth and buttery cheese from the French Alps.
For a Dutch cheese, Gouda is a semi-hard cow's milk cheese that has a nutty flavour similar to Gruyère. It melts easily and is a good substitute, though it may not have the same aroma. Another Dutch cheese that can be used is Edam.
Other substitute options include Jarlsberg, a mild Norwegian cheese with large holes and a rubbery texture, Fontina, an Italian cow's milk cheese from the Alpine region with a similar richness and creaminess, and Cheddar, which has a similar semi-hard texture and is a good melting cheese.
If you're looking for a vegan or non-dairy alternative, options like hummus, dairy-free pesto, and Brazil Nut 'Parmesan' can provide a similar savoury umami flavour, though they won't melt in the same way as Gruyère.
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Storage and shelf life
Gruyere cheese can be stored in the refrigerator for months. It is recommended to ignore the best-before date and consume the cheese even weeks after it is technically out of date, as long as there is no mould. Although it can be frozen, this is generally unnecessary due to its long life in the fridge. To freeze, cut the cheese into portions no larger than half a pound each, and wrap tightly in heavy-duty aluminium foil or plastic freezer wrap, or place inside a heavy-duty freezer bag. Frozen in this way, Gruyere will maintain its best quality for about 6 months, but will remain safe to eat beyond that time.
When it comes to shredded Gruyere cheese, the shelf life depends on storage conditions. To maximise shelf life, do not open the package until ready to use and keep refrigerated at all times. An unopened package will last for about 1 week after the "Sell By" or "Best By" date. Once opened, an airtight container will allow the shredded cheese to last for about 5 to 7 days in the refrigerator. To further extend the shelf life, freeze the shredded cheese before the number of days shown for refrigerator storage has elapsed. It will maintain its best quality for about 8 months, but will be safe to eat beyond that time.
How to tell if your Gruyere cheese has gone bad: the cheese will develop a very hard texture, will darken in colour, will develop a strong smell and mould may appear. If the cheese is shredded, it should be discarded if it has been left out at room temperature for more than 2 hours.
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History and origin
The history of Gruyère cheese dates back to medieval times, with the first records of the cheese originating in 1115. The cheese gets its name from the Swiss alpine town of Gruyères, located near the French border in the Canton of Freiburg. The region's inhabitants began making Gruyère as a way to preserve the excess milk produced by their cows. Over time, Gruyère grew in popularity and began to be exported and traded across the continent, even reaching the tables of the wealthy.
However, the increasing popularity of Gruyère also led to a rise in cheesemakers trying to replicate the original recipe and pass off their creations as genuine. By the nineteenth century, cheesemakers from outside the Canton of Freiburg, particularly in France, were producing their own versions of Gruyère, leading to a debate over the cheese's official origin. The French and Swiss argued over who should be recognised as the creators of Gruyère, with the French variety having holes in it while the Swiss version was solid.
Discussions regarding the protection of Gruyère's origin took place in Madrid in 1891, Paris in 1926, and Rome in 1930. In 2001, Gruyère was awarded the "Controlled Designation of Origin" protection in Switzerland, ensuring that cheesemakers in the country followed traditional methods. The French also gained AOC protection for their version of Gruyère, resulting in two different cheeses being produced under the same name.
The dispute between French and Swiss Gruyère producers continued, with both vying for AOP protection, a step up from AOC that grants recognition from the EU. In 2013, Swiss Gruyère secured the protected certification mark in the US as "Le Gruyère Switzerland AOC". While the French variety may be produced in a larger area, the PGI documentation requires it to have holes ranging from the size of a pea to a cherry, a departure from the Swiss original.
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Recipes and uses
Gruyere is a semi-hard cheese with a sturdy texture and a creamy, nutty flavour. It is often used in fondues, grilled cheese sandwiches, French onion soup, and croque monsieur. It is also a great addition to a charcuterie board.
Gruyere is a versatile cheese that can be used in a variety of recipes. Here are some specific examples:
- Fondue: This is the most common use case for Gruyere. It melts easily and has a rich, nutty flavour that complements the other ingredients in a fondue.
- Grilled Cheese Sandwiches: Gruyere's melting properties and nutty flavour make it an excellent choice for grilled cheese sandwiches. It can be used in combination with other cheeses, such as Fontina or Parmesan, for added flavour and texture.
- French Onion Soup: Gruyere's ability to melt and its sturdy texture make it a perfect topping for French onion soup. It adds a creamy, savoury element to the dish.
- Croque Monsieur: Similar to the grilled cheese sandwich, Gruyere is an ideal choice for a croque monsieur due to its melting properties and flavour.
- Charcuterie Boards: Gruyere's semi-hard texture and flavour make it a great addition to a charcuterie board. It can be served alongside other cheeses, meats, and condiments.
- Gratins: Gruyere's melting properties make it a good choice for gratins. It can be used in combination with other cheeses or as a topping to add a creamy, savoury element.
- Quiches: When used in quiches, Gruyere adds a salty, nutty flavour and a creamy texture. It can be combined with other cheeses, such as Parmesan, to enhance the flavour.
- Mac and Cheese: Gruyere's melting properties and sturdy texture make it a good choice for mac and cheese. It can be combined with other cheeses, such as Cheddar or Gouda, to create a creamy and flavourful dish.
- Soups: In addition to French onion soup, Gruyere can be used in other soup recipes. Its melting properties and flavour can enhance the taste and texture of the soup.
- Sandwiches: Besides grilled cheese sandwiches, Gruyere can be used in various cold sandwiches. Its semi-hard texture and flavour can add an interesting dimension to a traditional sandwich.
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Frequently asked questions
Gruyère is a semi-hard cheese with a creamy, nutty flavour and a sturdy texture. It is made from cow's milk and is aged for varying lengths, which contributes to its complex flavour profile.
Gruyère originates from the town of Gruyères in Switzerland.
Some good substitutes for Gruyère include Gouda, Emmental, Jarlsberg, Raclette, Beaufort, Fontina, Comté, and Parmesan.
Gruyère is a versatile cheese that can be used in a variety of dishes. It melts easily, making it a great choice for French onion soup, croque monsieur, grilled cheese sandwiches, macaroni and cheese, and fondue. It can also be enjoyed on a cheese or charcuterie board.
Gruyère can be stored in the refrigerator for several months. It can also be frozen, but it is not necessary as it has a long shelf life in the fridge.
