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Gruyère (cheese)
Encyclopedia
Gruyère is a hard yellow cheese
, named after the town of Gruyères
in Switzerland
, and originated in the cantons
of Fribourg
, Vaud
, Neuchâtel
, Jura
, and Berne
. Before 2001, when Gruyère gained Appellation d'Origine Contrôlée
(AOC) 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
).
Gruyère is sweet but slightly salty, with a flavor that varies widely with 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 tends to have small holes and cracks which impart a slightly grainy mouthfeel
.
, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondue
s, along with Vacherin
and Emmental
. It is also traditionally used in French onion soup
, as well as in croque monsieur, a classic French toasted ham and cheese sandwich
. Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salad
s and pasta
s. It is used, grated, atop le tourin
, a type of garlic soup from France which is served on dried bread.
White wines, such as Riesling
, pair well with Gruyère. Sparkling apple cider and Bock beer are also beverage affinities.
is heated to 34 °C (93.2 °F) in a copper vat, and then curdled by the addition of liquid rennet
. The curd
is cut up into pea sized pieces and stirred, releasing whey
. The curd is cooked at 43 °C (109.4 °F), and raised quickly to 54 °C (129.2 °F).
The whey is strained, and the curds placed into molds to be pressed. After salting in brine
and smearing with bacteria, the cheese is ripened for two months at room temperature, generally on wooden boards, turning every couple days to ensure even moisture distribution. Gruyère can be cured for 3 to 10 months, with long curing producing a cheese of intense flavour.
Gruyère cheeses are very popular in Greece
, where the local varieties are known as γραβιέρα (graviéra). Some Greek gruyères come from San Michálē (Σαν Μιχάλη, "St. Michael's") from the island of Syros
in the Cyclades
, and various graviéras from Crete
.
Gruyère cheeses are also produced in the United States, Wisconsin
having the largest output.
status. Since then the production and the maturation is defined in the Swiss law, all Swiss Gruyère producers must follow these rules. To be accepted throughout Europe as an AOC, the "Interprofession du Gruyère" in Switzerland plans to make a transnational AOC with the French producers of Gruyère.
According to the AOC, the cellars to mature a Swiss Gruyère must have a climate close to that of a natural cave. This means the humidity is between 94% to 98%. If the humidity is lower, the cheese dries out. If the humidity is too high, the cheese does not mature and becomes smeary and gluey. The temperature of the caves should be between 13 °C (55.4 °F) and 14 °C (57.2 °F). This relatively high temperature is only possible if the quality of the cheese is excellent. Otherwise, the temperatures are lower, between 10 °C (50 °F) and 12 °C (53.6 °F). The lower the temperature is, the less the cheese matures, resulting in a texture that is harder and more crumbly.
Le Gruyère Switzerland AOC has many different varieties, with different aged profiles, and an organic
version of the cheese is also sold. There is a special variety that is produced only in summer on the Swiss Alps
: the Le Gruyère Switzerland AOC Alpage.
Generally, one can distinguish the following age profiles.
In Switzerland, many other age profiles can be found, including surchoix, vieux, salé, and Höhlengereift (cave aged), but these age profiles are not part of the AOC.
The French Le Brouère
cheese, made in nearby Vosges
, is considered a variant of Gruyère.
It is the only cheese that has won the title of best cheese of the world at the World Cheese Awards in London four times: in 1992, 2002, 2005 and 2006.
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
, named after the town of Gruyères
Gruyères
Gruyères is a town in the district of Gruyère in the canton of Fribourg in Switzerland. Its German name is Greyerz.The medieval town is an important tourist location in the upper valley of the Saane river, and gives its name to the well-known cheese. In this town, a trackless train is the only...
in Switzerland
Switzerland
Switzerland name of one of the Swiss cantons. ; ; ; or ), in its full name the Swiss Confederation , is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe,Or Central Europe depending on the definition....
, and originated in the cantons
Cantons of Switzerland
The 26 cantons of Switzerland are the member states of the federal state of Switzerland. Each canton was a fully sovereign state with its own borders, army and currency from the Treaty of Westphalia until the establishment of the Swiss federal state in 1848...
of Fribourg
Canton of Fribourg
The Canton of Fribourg is a canton of Switzerland. It is located in the west of the country. The capital of the canton is Fribourg. The name Fribourg is French, whereas is the German name for both the canton and the town.-History:...
, Vaud
Vaud
Vaud is one of the 26 cantons of Switzerland and is located in Romandy, the French-speaking southwestern part of the country. The capital is Lausanne. The name of the Canton in Switzerland's other languages are Vaud in Italian , Waadt in German , and Vad in Romansh.-History:Along the lakes,...
, Neuchâtel
Canton of Neuchâtel
Neuchâtel is a canton of French speaking western Switzerland. In 2007, its population was 169,782 of which 39,654 were foreigners. The capital is Neuchâtel.-History:...
, Jura
Canton of Jura
The Republic and Canton of the Jura , also known as the Canton of Jura or Canton Jura, is one of the cantons of Switzerland. It is the newest of the 26 Swiss cantons, located in the northwestern part of Switzerland. The capital is Delémont...
, and Berne
Canton of Berne
The Canton of Bern is the second largest of the 26 Swiss cantons by both surface area and population. Located in west-central Switzerland, it borders the Canton of Jura and the Canton of Solothurn to the north. To the west lie the Canton of Neuchâtel, the Canton of Fribourg and Vaud. To the south...
. Before 2001, when Gruyère gained Appellation d'Origine Contrôlée
Appellation d'Origine Contrôlée
Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
(AOC) status as a Swiss cheese
Cheeses of Switzerland
Switzerland is home to about 450 varieties of cheese. Cows milk is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk and goat milk.- Hard :*Emmentaler*Gruyère/Greyerzer...
, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère (French Gruyère style cheeses include Comté
Comté (cheese)
Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France.Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually...
and Beaufort
Beaufort (cheese)
Beaufort is a hard, rather sharp cheese made from cow's milk and is similar to gruyère. It is produced in the area around Beaufort located high in the French Alps in the Savoie region of France...
).
Gruyère is sweet but slightly salty, with a flavor that varies widely with 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 tends to have small holes and cracks which impart a slightly grainy mouthfeel
Mouthfeel
Mouthfeel is a product's physical and chemical interaction in the mouth, an aspect of food rheology. It is a concept used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and rheology. It is evaluated from initial perception on the palate, to first bite,...
.
Uses
Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quicheQuiche
Quiche is a savory, open-faced pie of vegetables, cheese, or meat in custard, baked in a pastry crust.The quiche is sometimes regarded as the savoury equivalent ofegg custard tart.- Etymology:...
, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondue
Fondue
Fondue is a Swiss dish of melted cheese served in a communal pot over a spirit lamp , and eaten by dipping long-stemmed forks with bread into the cheese...
s, along with Vacherin
Vacherin (cheese)
Vacherin is a cow's-milk cheese. Two main types of French or Swiss Vacherin cheeses exist.-Mont d'Or:One is a soft, rich, seasonal cheese made from cow's-milk in Switzerland or France, usually in villages of the Jura region , and has a grayish-yellow washed rind and is called Mont d'Or, or...
and Emmental
Emmental (cheese)
Emmental or Emmentaler is a cheese from Switzerland. It is sometimes known as Swiss cheese in North America, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler....
. It is also traditionally used in French onion soup
French onion soup
French onion soup is an onion and beef broth or a beef stock based soup traditionally served with croutons and cheese as toppings...
, as well as in croque monsieur, a classic French toasted ham and cheese sandwich
Ham and cheese sandwich
The ham and cheese sandwich is a common type of sandwich. It is made by putting cheese and sliced ham between two slices of bread. The bread is sometimes buttered and toasted. Vegetables like lettuce, tomato, onion or pickle slices can also be included...
. Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salad
Salad
Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables or fruits.Green salads include leaf...
s and pasta
Pasta
Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
s. It is used, grated, atop le tourin
Le Tourin
Tourin is a type of garlic soup, from France, also known as le tourin d'ail doux, or Smooth Garlic Soup. Many regions have their own variations on the recipe. Typically, many recipes include as many as 20 cloves of garlic for a much stronger flavor. However other recipes include an equal measure...
, a type of garlic soup from France which is served on dried bread.
White wines, such as Riesling
Riesling
Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally...
, pair well with Gruyère. Sparkling apple cider and Bock beer are also beverage affinities.
Production
To make Gruyère, raw milkRaw milk
Raw milk is milk that has not been pasteurized or homogenized.-History:Humans consumed raw milk exclusively prior to the industrial revolution and the invention of the pasteurization process in 1864. During the industrial revolution large populations congregated into urban areas detached from the...
is heated to 34 °C (93.2 °F) in a copper vat, and then curdled by the addition of liquid rennet
Rennet
Rennet is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid...
. The curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
is cut up into pea sized pieces and stirred, releasing whey
Whey
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...
. The curd is cooked at 43 °C (109.4 °F), and raised quickly to 54 °C (129.2 °F).
The whey is strained, and the curds placed into molds to be pressed. After salting in brine
Brine
Brine is water, saturated or nearly saturated with salt .Brine is used to preserve vegetables, fruit, fish, and meat, in a process known as brining . Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them...
and smearing with bacteria, the cheese is ripened for two months at room temperature, generally on wooden boards, turning every couple days to ensure even moisture distribution. Gruyère can be cured for 3 to 10 months, with long curing producing a cheese of intense flavour.
Gruyère cheeses are very popular in Greece
Greece
Greece , officially the Hellenic Republic , and historically Hellas or the Republic of Greece in English, is a country in southeastern Europe....
, where the local varieties are known as γραβιέρα (graviéra). Some Greek gruyères come from San Michálē (Σαν Μιχάλη, "St. Michael's") from the island of Syros
Syros
Syros , or Siros or Syra is a Greek island in the Cyclades, in the Aegean Sea. It is located south-east of Athens. The area of the island is . The largest towns are Ermoupoli, Ano Syros, and Vari. Ermoupoli is the capital of the island and the Cyclades...
in the Cyclades
Cyclades
The Cyclades is a Greek island group in the Aegean Sea, south-east of the mainland of Greece; and a former administrative prefecture of Greece. They are one of the island groups which constitute the Aegean archipelago. The name refers to the islands around the sacred island of Delos...
, and various graviéras from Crete
Crete
Crete is the largest and most populous of the Greek islands, the fifth largest island in the Mediterranean Sea, and one of the thirteen administrative regions of Greece. It forms a significant part of the economy and cultural heritage of Greece while retaining its own local cultural traits...
.
Gruyère cheeses are also produced in the United States, Wisconsin
Wisconsin
Wisconsin is a U.S. state located in the north-central United States and is part of the Midwest. It is bordered by Minnesota to the west, Iowa to the southwest, Illinois to the south, Lake Michigan to the east, Michigan to the northeast, and Lake Superior to the north. Wisconsin's capital is...
having the largest output.
Gruyère in Switzerland
In 2001, Gruyère gained the Appellation d'origine contrôléeAppellation d'Origine Contrôlée
Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
status. Since then the production and the maturation is defined in the Swiss law, all Swiss Gruyère producers must follow these rules. To be accepted throughout Europe as an AOC, the "Interprofession du Gruyère" in Switzerland plans to make a transnational AOC with the French producers of Gruyère.
Affinage
An important and the longest part of the production of the Le Gruyere Switzerland AOC is the "affinage" (French for maturation).According to the AOC, the cellars to mature a Swiss Gruyère must have a climate close to that of a natural cave. This means the humidity is between 94% to 98%. If the humidity is lower, the cheese dries out. If the humidity is too high, the cheese does not mature and becomes smeary and gluey. The temperature of the caves should be between 13 °C (55.4 °F) and 14 °C (57.2 °F). This relatively high temperature is only possible if the quality of the cheese is excellent. Otherwise, the temperatures are lower, between 10 °C (50 °F) and 12 °C (53.6 °F). The lower the temperature is, the less the cheese matures, resulting in a texture that is harder and more crumbly.
Varieties
Organic certification
Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, [food] processors, retailers and restaurants.Requirements vary...
version of the cheese is also sold. There is a special variety that is produced only in summer on the Swiss Alps
Swiss Alps
The Swiss Alps are the portion of the Alps mountain range that lies within Switzerland. Because of their central position within the entire Alpine range, they are also known as the Central Alps....
: the Le Gruyère Switzerland AOC Alpage.
Generally, one can distinguish the following age profiles.
- mild/doux: min. 5 months old
- réserve: min. 10 months old
In Switzerland, many other age profiles can be found, including surchoix, vieux, salé, and Höhlengereift (cave aged), but these age profiles are not part of the AOC.
The French Le Brouère
Le Brouère
Le Brouère is a French cheese, originally from Lorraine. It is made by the dairy of the Bulgnéville hermitage in Vosges départment. A typical round is about in diameter and weighs . It is shaped in wooden molds with patterns created by an artisan sculptor. Maturation time is 4 to 7 months...
cheese, made in nearby Vosges
Vosges
Vosges is a French department, named after the local mountain range. It contains the hometown of Joan of Arc, Domrémy.-History:The Vosges department is one of the original 83 departments of France, created on February 9, 1790 during the French Revolution. It was made of territories that had been...
, is considered a variant of Gruyère.
Le Gruyère Premier Cru
Le Gruyère Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 months in humid caves with a humidity of 95% and a temperature of 13.5 °C (56.3 °F).It is the only cheese that has won the title of best cheese of the world at the World Cheese Awards in London four times: in 1992, 2002, 2005 and 2006.
External links
- Gruyère cheese website
- An article on the history and controversy of Swiss versus French claims to Gruyère cheese.