Gruyère cheese: Difference between revisions

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Gruyere cheese is a yellow cheese made from cow's milk. It was originally made in Switzerland and is named after the village of Gruyere in Switzerland.

Gruyere cheese is a hard, slightly salty and piquant cheese. When fully aged (three to twelve month) there tend to be small holes and cracks unlike the more famous Emmenthaler cheese. It is generally a pricy cheese (US??).

Uses

Fondue: Gruyere is a main component of cheese fondue besides Vacherin and Emmenthaler (depends on recipe).
Quiche: Adds savoury without overshadowing the other ingredients.
Grated/Shaved: On Salads and Pasta.

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 '''Gruyere cheese''' is a [[yellow]] [[cheese]] made from [[cow]]'s [[milk]]. It was originally made in [[Switzerland]] and is named after the village of [[Gruyere]] in Switzerland.
-'''Gruyere''' is a hard, slightly salty and piquant cheese. When fully aged (three to twelve month) there tend to be small holes and cracks unlike the more famous [[Emmenthaler cheese]]. It is generally a pricy cheese ''(US??)''.
+'''Gruyere cheese''' is a hard, slightly salty and piquant cheese. When fully aged (three to twelve month) there tend to be small holes and cracks unlike the more famous [[Emmenthaler cheese]]. It is generally a pricy cheese ''(US??)''.
 ==Uses==