Hard cheese
Gruyère
Switzerland — Gruyère, canton of Fribourg. French gruyère is a separate protected cheese.
AOPLe Gruyère AOP (Switzerland). Raw cow's milk; French 'Gruyère' is a separate EU PGI.
Profile
- Milk
- Raw cow's milk (AOP).
- Pasteurisation
- Raw (AOP).
- Texture
- Firm, dense, few or no holes; crystals with age.
- Flavour
- Nutty, sweet, savoury, earthy.
- Aroma
- Brothy, roasted nuts.
- Rind
- Natural, washed with brine.
- Typical maturation
- At least 5 months (AOP); réserve 10+ months
Tasting & pairing
Melt some and taste some raw: notice the brothy savouriness. Use the tasting wheel.
Food
- French onion soup
- Croque monsieur
- Quiche
- Walnuts
Drinks (non-alcoholic)
- Apple juice
- Black tea
Optional, if you drink alcohol: Dry white wine.
Storage: Wrap; refrigerate.
How it's made
- Method
- Cooked, pressed wheels are brined and ripened while the rind is regularly washed with salt water.
- Cultures
- Thermophilic cultures / whey starter.
- Coagulation
- Rennet
- Curd handling
- Cut fine, cooked high.
- Pressing
- Pressed.
- Salting
- Brined; rind rubbed with brine.
- Ageing
- Cellars, turned and washed.
At home: Not practical at home
Large-format alpine cheese; not practical at home.
Recipes on FriendsPantry that use it
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
- eAmbrosia — EU geographical indications register — European Commission
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.