Cookbook:Gruyère Cheese

Gruyère Cheese
Category	Cheeses

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Gruyère is a variety of cow's milk cheese.

Characteristics

Gruyère is a hard yellow Swiss alpine cheese made from cow's milk. The dry rind is light brown and dimpled. The inside is creamy and fruity but slightly salty, with a flavour that varies according to 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 may have cracks and crystals that impart a slightly grainy mouth feel.

Selection and storage

Store gruyère cheese in the fridge, well-wrapped to prevent drying and absorption of off odors, where it will keep for several weeks.

Use

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 to fondues. 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 pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread.

Substitution

While the substitution will not be perfect, you can use other hard yellow Swiss or alpine cheeses if you cannot get access to gruyère. Emmental, Jarlsberg, and Comté are examples of these.

Recipes

Gruyère recipes

Cookbook:Adult Macaroni and Cheese

Cookbook:Cheese Spaetzle

Cookbook:Croque Monsieur

Cookbook:Fondue Neuchateloise

Cookbook:Lobster Thermidor

Cookbook:Onion Soup

Cookbook:Potato Gratin

Cookbook:Radish Tart

Cookbook:Sauce Mornay

Cookbook:Steak, Bacon, and Gruyere Paninis

Cookbook:Stovetop Mac n' Cheese

Cookbook:Stuffed Squash