Gruyère

A famous Swiss cheese, which like Emmenthal is a pressed cooked cheese. The cheese originated in the town of Gruyère in the 12th century. Before 2001, when Gruyère gained Appellation d'Origine Contrôlée status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère. (French Gruyère-style cheeses include Comté and Beaufort.)

Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. We say it is grand because a whole wheel of Gruyere weighs about 45 kg. In fact, it takes over 450 liters of milk to make a single wheel of Gruyere!

It is enjoyed as a dessert cheese and is also an excellent cooking cheese, classicaly used in fondues and sauce Mornay.

Pair with a Chardonnay, Sauvignon Blanc, Gewürztraminer or Claret.

Region:

Switzerland

Cow's Milk

Wheel of 20-45 kg.

Size: 61-66 cm diameter, 10cm thick.

Taste:Sweet and nutty .

Texture: Firm.