Chef at 13:34, 6 November 2012

2012-11-06T13:34:55Z

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|title=Gruyère cheese suppliers, pictures, product info
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|description=Gruyere (Groo-Yair) is an AOC, hard yellow cheese made from cows' milk, named after the town of Gruyeres in Switzerland. Gruyere is sweet
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[[Image:Gruyere cheese.jpg|250px|thumb|right|Gruyère cheese]]
Gruyère (Groo-Yair) is an [[AOC]], hard yellow cheese made from [[cows' milk]], named after the town of Gruyères in Switzerland.

Gruyère is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel. To make an 80 kg round of Gruyère cheese, about 800 litres of milk are used.

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 for fondues, along with [[Vacherin]] 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. It is a fine table [[cheese]], and when grated, it is often used with [[salads]] and [[Pasta|pastas]]. It is used, grated, atop Le Tourin, a type of [[garlic soup]] from France which is served on dried [[bread]].
==See also==
{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:Swiss cheeses]]
[[Category:Cows' milk cheeses]]

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Gruyère cheese - Revision history

Chef at 13:34, 6 November 2012