Gruyère
mild, sweet, & creamy — toasted nuts & natural salt— depending on the age: earthy, fruity, & spicy
history of the cheese
Gruyère is an Alpine cheese that has been produced since the 12th century in the Swiss town of Gruyères, near the French border. Dairy farmers made the cheese in 1115 as a way to preserve milk. The name was officially recognized in the 17th century, and in 2001, it was given AOC (now AOP) status. France also produces the cheese, but it must be sold as French Gruyère to distinguish it from the Swiss version.
how it’s made
Gruyère is made from unpasteurized cow’s milk, with cows feeding on fresh grass in summer and hay in winter. The milk is delivered to the dairy twice a day, where the morning milk is added to copper vats of settled evening milk. Starter cultures and rennet are added to initiate fermentation and coagulation. The curd is then cut into small granules with cheese harps before being heated to 50ºC for 40 minutes.
The curd is pumped into round molds, allowing the whey to drain into basins for use in by-products like Sèrac cheese. The wheels are numbered, labeled with the dairy , and pressed by a 900 kg weight for 20 hours.
The following day, the wheels are removed from the mold and placed in a 22% brine for 24 hours. They are then transferred to a cheese cellar to mature before being aged further in a 15ºC cheese cave with 90% humidity. This aging process lasts between 5 and 18 months.
At 4 months, experts from the Interprofession du Gruyère Association inspect the wheels. If they pass the precise criteria, they earn the right to bear Le Gruyère AOP label.
to serve
Gruyère can be sliced in wedges and served on a charcuterie board or grated onto salads. Younger Gruyère melts well and is great for grilled cheeses, fondue, quiche, gratins, gougères, and savory biscuits. Pair it with wines from the French Alpine regions of Jura and Savoie or high acidity wines for younger Gruyère. Pinot Noir, Alsace Pinot Gris, or dry German Riesling also pair well, as do sparkling ciders and Bock beer.