Gruyere

pronounced: "Grew-yair "

Heritage:

Since the 11th century, cheesemakers in the Alpine area between Switzerland and France have produced Gruyere. The pride and joy of the region, this cheese received its name from the town of Gruyeres in the Swiss canton of Fribourg. Today, Wisconsin cheesemakers produce award-winning, hand-crafted Gruyere using classic production techniques and hand-crafted copper vats. The cheese is aged in specially-designed curing rooms to attain the peak of perfection.

Description:

Nutty, rich, full-bodied flavor. Firm texture with a few tiny eyes. Surface-ripened with inedible brown rind. Shred for fondue, baked dishes, melting on onion soup.

Appearance:

Pale, ivory-yellow, natural brown washed rind

Texture:

Firm; a few small eyes

Flavor:

Nutty, rich, sweet, full-bodied

Serving Suggestions:

Classically, shredded Gruyere tops onion soup or is incorporated in fondue.

Add to au gratin dishes, quiches and soufflés.

Put a new twist on an old favorite, macaroni and cheese, make it with penne pasta and Gruyere.

Goes Well With:

Veal, chicken, potatoes, apples, pears, grapes, pickles, mustards

Fruity white wines such as Gewurztraminer and Sauvignon Blanc; red wines such as Merlot and Cabernet Franc

Styles / Varieties:

Gruyere is available in 18-pound wheels, 18-pound blocks, 6-pound loaves, 5-pound shreds, 2-pound shreds and 8- to 10-ounce random-weight pieces.

Performance Notes:

Available by special order, Gruyere wheels referred to as Surchoix are specially aged longer than the average 90 days. The Gruyere becomes granular and increasingly sweet and nutty. The age it is released is based upon request and availability.

Carefully remove the rind before shredding or serving. A smear is handrubbed on the outside of this surface-ripened cheese. It ages slowly in cool cellars on special boards and forms distinct, small eyes.

Federal Standards of Identity:

Maximum Moisture: 39%
Minimum Milkfat in Solids: 45%
Minimum Age: 90 days

Cheese Performance in the Kitchen - Gruyere
	Cold	Surface Broil	Oven (surface)	Oven (in recipe)	Direct Heat (in suspension)
Sliced	x	x	x
Cubed	x
Shaved
Shredded	x	x	x	x	x
Grated
Crumbled
Spooned/Spread

The Cheese Encyclopedia