Gruyère de montagne cheese
Gruyère de montagne, which is more commonly known as Gruyère AOC français is produced in the regions of Franche-Comté and Rhône-Alpes. The dairy herds are made up of local breeds of which the majority are Montbéliard cows. The cows eat natural grass pasture in the summer and hay in winter. Grains also enrich their diet but silage is prohibited.
Four hundred litres of unpasteurised milk are needed to make a 42 kg cheese. The curd is heated to a temperature at least 52°C before being moulded and pressed to enable the removal of whey. Once unmoulded, the cheese is dry salted or brined. It is then matured for 10 days in cold cellars (4°C) to allow the development of the rind. The cheese then goes into warm cellars (15°C) for 3 weeks. This is where the holes develop. The cheese is then matured for 120 days minimum.
The cheese is in the form of a round of 53 cm to 63 cm in diameter of 13 cm to 16 cm thick. According to the cheese, the rind varies from brown to orange. The interior is yellow, more or less gold depending on the season of manufacture and dotted with holes which vary in density and size (from a pea to a cherry).
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Gruyère de montagne cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Gruyère de montagne cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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