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Originally from the Swiss Alps, Gruyere is a great melting cheese with a distinctive, sharp taste that makes it perfect for quiches, gratins and sauces. It is the cheese generally used to top French Onion Soup and is a favorite for fondue. Made from raw cow's milk, Gruyere is somewhat similar to its Swiss cousin Emmentaler but is aged twice as long (six to 10 months) and has a much stronger bite. Like classic Muenster cheese, Gruyere is regularly washed with brine during fermentation to develop flavor. It has small holes and a brown, wrinkled rind.
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| Recipes to try: |
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Stuffed Potatoes with Ham, Thyme, and Gruyere |
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Cheese and Rosemary Breadsticks |
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Gruyere and Potato Gratine |
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Italian Cheese Fondue |
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Turkey Noodle Casserole |
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Back to the Cheese Guide>> |
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