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.
Preparation and Use
Can be used in a seafood casserole, in pasta dishes, on potatoes, for au gratin onion soups, or in a salad. Also for soufflés and fondues. Good at the end of a meal with bread and fruit.
Conserving and Storing
Gruyere is a type of Swiss cheese used for cooking in fondues and with quiche recipes. This cheese comes from cow's milk, and is aged at least three months before slicing and selling. Cooks who enjoy using Gruyere have to store the cheese properly to keep it fresh and tasty. Dried-out cheese has to be thrown away, so learn to store your cheese properly to prevent this from happening to your gruyere. Unlike some cheese, gruyere should not gather mold. If your gruyere turns moldy, toss it out. Pull out a large section of the cling wrap. The section should be at least three feet in length. Spread it out and smooth out the wrinkles. Lay the gruyere wheel or block in the center of the cling wrap. Pull up the two long sides and lay them over the cheese. Stretch out another piece of cling wrap about three feet in length. Lay on top of the cheese in the opposite direction. The cling wrap pieces will be in a "T" shape. Wrap the cheese tightly and store it in your refrigerator. Store the gruyere in the refrigerator until it is used.