Jump to content

Gruyère cheese

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Synthetik (talk | contribs) at 07:06, 5 February 2003. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

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 It was originally made in Switzerland and is named after the village of Gruyere in Switzerland.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.
Retrieved from "https://en.wikipedia.org/enwiki/w/index.php?title=Gruyère_cheese&oldid=1266929"