Kitchen Dictionary: Gruyere
Pronounced: groo-YEHR; gree-YEHR
Originating from Switzerland. Is a hard yellow unpasteurized cheese made from cow’s milk. It is named after the Gruyere valley of Fribourg, Switzerland. Like other Swiss cheeses, it is filled with many holes. It is usually cured anywhere from 3-10 months. The longer it cured the better. It has a sweet, nutty flavor, with a hint of fruity taste. Rusty brown in color and hard. Great when melted and works well in most recipes. Is good when served with fruit, crackers, and pairs well with French onion soup.
Ethnicity: Swiss Ingredient
Season: available year-round
How to select: Available year round in most grocery stores in the cheese section, or specialty sections of some stores.
Matches well with: This cheese pairs up well with certain wines such as: Chardonnay or Sauvignon Blanc.
Fontina-Gruyere-White Cheddar Mac and Cheese
Zucchini Tart With Gruyere Cheese and Herbs
|Calculated for 1 cup, shredded|
|Amount Per Serving||%DV|
|Calories from Fat 314||(70%)|
|Total Fat 34.9g||53%|
|Saturated Fat 20.4g||102%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 1.9g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.4g||0%|
|Dietary Fiber 0.0g||0%|