Cookbook:Gruyère Cheese

Gruyère Cheese
CategoryCheeses

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Cheese

Gruyère is a variety of cow's milk cheese.

Characteristics

edit

Gruyère is a hard yellow Swiss alpine cheese made from cow's milk.[1][2][3] The dry rind is light brown and dimpled.[2][4] The inside is creamy and fruity but slightly salty,[1][3] with a flavour that varies according to age. It is often described as creamy and nutty when young,[2][5] becoming with age more assertive, earthy, and complex.[3] When fully aged (five months to a year) it may have cracks and crystals that impart a slightly grainy mouth feel.[1][2]

Selection and storage

edit

Store gruyère cheese in the fridge, well-wrapped to prevent drying and absorption of off odors, where it will keep for several weeks.[4]

Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savouriness without overshadowing the other ingredients. It is a good melting cheese, so particularly suited to fondues.[1][3][5] It is also traditionally used in French onion soup, as well as in Croque Monsieur, a classic French toasted ham and cheese sandwich.[1] 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 type of garlic soup from France which is served on dried bread.

Substitution

edit

While the substitution will not be perfect, you can use other hard yellow Swiss or alpine cheeses if you cannot get access to gruyère.[3][4] Emmental, Jarlsberg, and Comté are examples of these.[3][6]

Recipes

edit

References

edit
  1. a b c d e The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
  2. a b c d "What is Gruyère AOP?". www.cheese.com. Retrieved 2024-10-06.
  3. a b c d e f "What Is Gruyère Cheese and What Does It Taste Like?". Allrecipes. Retrieved 2024-10-06.
  4. a b c "Gruyere | Description, Origins, & Flavor | Britannica". www.britannica.com. 2024-08-30. Retrieved 2024-10-06.
  5. a b "Gruyère: A Nutty, Melty, Swiss Cheese That Is Great for Making Fondue". The Spruce Eats. Retrieved 2024-10-06.
  6. "Gruyere | Everything you need to know about Gruyere cheese | Castello | Castello®️". www.castellocheese.com. Retrieved 2024-10-06.