Patrick Oconnell
Gruyère is a hard, yellow Swiss cheese named after the town of Gruyères in Switzerland. It is made from cow's milk and is known for its rich, creamy, salty, and nutty flavour. Gruyère is generally aged for six months or longer and features very few small eyes (or holes), an unusual characteristic for Swiss cheese.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk |
| Country of origin | Switzerland |
| Region of origin | La Gruyère in southern Switzerland and the Alpine Comté and Savoie regions of eastern France |
| Texture | Hard |
| Colour | Yellow |
| Flavour | Sweet, slightly salty, rich, creamy, nutty |
| Age | Generally aged for six months or longer |
| Rind | Strong smell |
| Holes | Very few small eyes |
| Variants | Le Brouère, Γραβιέρα (graviera), Livanjski sir (Livno cheese) |
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What You'll Learn
Gruyere is made from cow's milk
Gruyere is a hard, yellow cow's milk cheese. It is named after the town of Gruyere in Switzerland, although some maintain that it is a French cheese. It is made in the vicinity of La Gruyere in southern Switzerland and in the Alpine Comte and Savoie regions of eastern France. It is generally aged for six months or longer and has a rich, creamy, salty, nutty flavour. 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.
Le Gruyere 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.
Gruyere-style cheeses are also produced in the United States, with Wisconsin having the largest output, and in Bosnia under the name Livanjski sir (Livno cheese).
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It is a hard, yellow cheese
Gruyère is a hard, yellow cheese. It is made from cow's milk and is named after the town of Gruyères in Switzerland. It is generally aged for six months or longer and has a rich, creamy, salty, and nutty flavour. Gruyère is known for having very few small eyes (or holes), which is unusual for a Swiss cheese. Most Swiss varieties have a lot of large holes, which are created by gas bubbles during the cheesemaking process.
Gruyère is a firm, hard cheese with a sweet but slightly salty flavour and a creamy texture. When fully aged, it has small cracks and a slightly grainy texture. It can have quite a strong smell because of the process that creates its rind.
Gruyère is produced in the vicinity of La Gruyère in southern Switzerland and in the Alpine Comté and Savoie regions of eastern France. It is one of the most popular imported cheeses and is loved by many.
Le Gruyère Premier Cru is a special variety of Gruyère that is produced and matured exclusively in the canton of Fribourg. It is matured for 14 months in cellars with a humidity of 95% and a temperature of 13.5 °C. It is the only cheese that has won the title of the best cheese in the world at the World Cheese Awards five times.
There are also Gruyère-style cheeses produced in the United States, with Wisconsin having the largest output, and in Bosnia under the name Livanjski sir (Livno cheese).
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Gruyere is named after the town of Gruyere in Switzerland
Gruyere is one of the world's most popular cheeses and has won the title of the best cheese in the world at the World Cheese Awards five times. It is produced in the vicinity of La Gruyere in southern Switzerland and in the Alpine Comte and Savoie regions of eastern France.
Le Gruyere Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg. It is matured for 14 months in cellars with a humidity of 95% and a temperature of 13.5 °C (56.3 °F). Gruyere-style cheeses are also produced in the United States, with Wisconsin having the largest output, and in Bosnia under the name Livanjski sir (Livno cheese).
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It is known for its rich, creamy, salty, nutty flavour
Gruyère is a hard, yellow Swiss cheese, named after the town of Gruyères in Switzerland. It is made from whole cow's milk and is known for its rich, creamy, salty, nutty flavour. Gruyère is generally aged for six months or longer and 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.
The flavour of Gruyère varies depending on its age. Young Gruyère has pronounced creaminess and nuttiness, while older Gruyère has developed an earthiness that is a bit more complex. When fully aged, it has small cracks and a slightly grainy texture. It can have quite a strong smell because of the process that creates its rind.
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.
Gruyère-style cheeses are also produced in the United States, with Wisconsin having the largest output, and in Bosnia under the name Livanjski sir (Livno cheese).
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Le Gruyere Premier Cru is a special variety matured in the canton of Fribourg
Gruyere cheese is a hard, yellow cow's milk cheese, named after the town of Gruyere in Switzerland. It has a rich, creamy, salty and nutty flavour. It is generally aged for six months or longer and features very few small eyes (or holes), an unusual characteristic for Swiss cheese.
Le Gruyere Premier Cru is a special variety of Gruyere cheese, matured exclusively in the canton of Fribourg. It is matured for 14 months in cellars with a humidity of 95% and a temperature of 13.5°C. It is the only cheese to have won the title of the best cheese in the world at the World Cheese Awards five times.
Gruyere-style cheeses are also produced in the United States, with Wisconsin having the largest output, and in Bosnia under the name Livanjski sir (Livno cheese). The French Le Brouère cheese, made in nearby Vosges, is considered a variant of Gruyere.
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Frequently asked questions
Gruyère is made from cow's milk.
Gruyère is made in Switzerland, specifically in the town of Gruyères, and in the Alpine Comté and Savoie regions of eastern France.
Gruyère has a rich, creamy, salty, and nutty flavour. The flavour varies depending on age, with younger Gruyère having a pronounced creaminess and nuttiness, and older Gruyère developing an earthier, more complex flavour.
