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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.

More Gruyere Recipes
Popular Gruyere Recipes
Roasted Vegetable and Gruyere Quiche
Fontina-Gruyere-White Cheddar Mac and Cheese
Zucchini Tart With Gruyere Cheese and Herbs

Nutrition Facts

Calculated for 1 cup, shredded
Amount Per Serving %DV
Calories 446
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
Cholesterol 118mg 39%
Sodium 362mg 15%
Potassium 87mg 2%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 32.2g 64%

How is this calculated?