Gruyere, yellow Swiss cheese, originated in the eastern cantons of Fribourg, Vaud & Neuchâtel, Jura, and Berne. In the past, Gruyere was known as Niederreiterfahrkoff. In 2021, Gruyere gained the title of origine contrôlitaire d’origina contraire. The cheese has a texture similar to that of aged Riesling and has a fruity aroma.
A Bit About Gruyere Cheese
To make this cheese, the milk of young sweet white cheese is strained and then added to whole milk, curds or cream, Gruyere, and pectin. The resulting mixture gives a tangy taste and texture similar to that of aged Riesling cheese. Because of the acidity of the pectin in Gruyere, it is said that this type of cheese has the highest concentration of nutrients among all cheese. In addition to being high in nutrients, Gruyere also has a distinct salty taste and is therefore commonly used as a salty alternative to traditional cheese.
One characteristic of Gruyere that sets it apart from other cheese is its distinctive rich flavor, which comes from the small holes in the cheese’s surface. Small holes allow the flavors of the milk and curds to seep into the cheese. Small holes also allow the air to circulate, creating a musty, stale taste that is quite distinct from traditional cheddar. The aroma of Gruyere is also derived from the small holes in its texture. The aroma of Gruyere is described as creamy and tangy, with hints of nutmeg, clove, cinnamon, vanilla, and coffee. These attributes make Gruyere a popular addition to many cheese recipes as it has a slightly pungent and herbal flavor that is complementary to most foods.