Jump to content

Gruyères

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Synthetik (talk | contribs) at 17:05, 4 February 2003 (not quite a rewrite...). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Gruyere is swiss cheese from a small town in canton Fribourg with the same name.

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

Uses

  • Fondue: Gruyere is a main component of cheese fondue besides Vacherin and Emmentaler (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=Gruyères&oldid=643379"