Gruyère Cheese AOC

February 11, 2013 in Cheese, Food

One of Switzerlands better known cheeses is the Gruyère Cheese, originating from the cantons of Bern, Fribourg, Neuchâtel and Jura respectively.

Facts about Gruyère Cheese

This alpine Swiss cheese is made with milk direct from cows fed on natural fodder such as grass in summer, hay and after growth in winter time. The use of additives during the manufacturing and maturation process is prohibited. The cheese is formed in a wheel like shape and generally weighs about 30-40 kg. This Swiss cheese is usually aged for a minimum of 10 months and gets better as it ages.

Le Gruyere Swiss Cheese

Le Gruyere Swiss Cheese

Le Gruyère Switzerland AOC

has many different varieties, with different aged profiles, and an organic version of the cheese is also sold.

There is a special variety that is produced only in summer on the Swiss Alps called the Gruyère Switzerland AOC Alpage.

Gruyere Swiss Cheese

Gruyere Swiss Cheese

Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues, mixed with Vacherin and Emmental.

This Swiss cheese is also traditionally used in French onion soup, as well as in croque-monsieur, the classic French toasted ham and cheese sandwich.

Le 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.