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Wikipedia
Gruyère (, or ) is a hard yellow cheese made from cow's milk, 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.) French Gruyère-style cheeses must have holes according to French agricultural law, whereas holes are usually not present in Swiss Gruyère. 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. To make an 80 kg (176 lb.) round of Gruyère cheese, about 800 litres (211 gallons) of milk are used.
[edit] About Gruyere Cheese
A Swiss-type cheese produced in both Switzerland and France. It is a very firm, slightly rubbery cheese with a sharp, earthy flavor and small holes which are caused by gases during ripening.
Gruyere is very useful in cooking and it is widely used for sauces, souffles, fondue and gratineed foods.
Recipes With Gruyere Cheese
Cream Cheese, Gruyere Cheese, Lemons, Milk, Pepper
Egg, Flour, Gruyere Cheese, Heavy Cream, Onion
Cornstarch, Garlic Clove, Gruyere Cheese, Kirsch, Nutmeg
Bacon, Black Pepper, Gruyere Cheese, Potatoes, Salt
Bacon, Black Pepper, Brussels Sprouts, Gruyere Cheese, Nutmeg
