Gruyere
Pronounced: groo-YEHR; gree-YEHR
Nutrition
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
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.