Concept
Gruyère (UKˈɡruːjɛər, USɡruːˈjɛər,_ɡriˈ-, ɡʁɥijɛʁ; Greyerzer) 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. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013. Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. 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 have small cracks that impart a slightly grainy texture. Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century, this was not always the case. The small cracks that can develop in Gruyère cheese are often referred to as "eyes." These eyes are round or irregularly shaped holes that are formed during the aging process. It is the most popular Swiss cheese in Switzerland, and in most of Europe. Gruyère is used in many ways in countless dishes. It is considered a good cheese for baking, because of its distinctive but not overpowering taste. For example in quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues, along with Vacherin Fribourgeois and Emmental. It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop le tourin, a garlic soup from France served on dried bread. White wines, such as Riesling, pair well with Gruyère. Sparkling cider and Bock beer are also beverage affinities. To make Gruyère, raw cow's milk is heated to in a copper vat, and then curdled by the addition of liquid rennet.
