Gruyere
Pronounced:groo-YEHR; gree-YEHR
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Originating from Switzerland. Is a hard yellow unpasteurized cheese made from cow’s milk. It is named after the Gruyere valley of Fribourg, Switzerland. Like other Swiss cheeses, it is filled with many holes. It is usually cured anywhere from 3-10 months. The longer it cured the better. It has a sweet, nutty flavor, with a hint of fruity taste. Rusty brown in color and hard. Great when melted and works well in most recipes. Is good when served with fruit, crackers, and pairs well with French onion soup.
Ethnicity: Swiss Ingredient
Season: available year-round
How to select: Available year round in most grocery stores in the cheese section, or specialty sections of some stores.
Matches well with: This cheese pairs up well with certain wines such as: Chardonnay or Sauvignon Blanc.
| Nutrition Facts | ||
|---|---|---|
| Calculated for 1 | ||
| Calories 1514 | ||
| Calories from Fat | (%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | % | |
| Saturated Fat 0.0g | % | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | % | |
| Sodium 0mg | % | |
| Potassium 0mg | % | |
| Total Carbohydrate 0.0g | % | |
| Dietary Fiber 0.0g | % | |
| Sugars 0.0g | ||
| Protein 0.0g | % | |
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