Gruyère
Varieties
Gruyère is related to Swiss Emmenthaler, but compared to Emmenthaler, which is aged from three to six months, Gruyère is aged nearly twice as long (eight to ten months), and as a result has a sharper flavor. Fribourg, a variety of Gruyère cheese produced in the same region, is characteristically extra-sharp, due to its two-year aging process.
Preparation, Uses, & Tips
Gruyère is ideal as a table cheese and for grilling and melting. Because it retains a smooth texture when melted, this is the classic cheese preferred in the preparation of both quiche and fondue. In fondue, it may be combined with other cheeses, such as Parmesan. Gruyère is also used for gratins—grated on vegetables or other dishes, such as potatoes, zucchini, or asparagus, and is the cheese of choice for soups, such as French onion. Served with fresh fruit, such as pears or apples, it makes an excellent snack or dessert.
Storing
As a hard, aged cheese, Gruyère is quite stable and can be stored for a month or more. Avoid Gruyère that has mold on the surface, or that has butterfat pooling inside the plastic wrapper.
Nutrition Highlights
Gruyère, 1 slice (1 oz.) (28g)
- Calories: 117
- Protein: 8.4g
- Carbohydrate: 0.10g
- Total Fat: 9.2g
- Fiber: 0.0g
*Excellent Source of: Calcium (287mg)
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