History
The town of Gruyères has made this cheese since the 12th century. It was currency and livelihood for Alpine cheesemakers for generations.
Switzerland
Gruyère
The great Alpine cheese: melting, fruity and unrivaled for gratins.
Origin
Switzerland
Region
Canton of Fribourg
Milk type
Raw cow's milk
Aging
5 to 18+ months
Texture
Firm, dense, melting
Certification
AOP
Production
Made in large wheels with raw milk from grass- and hay-fed cows. It ages in humid cellars where it's brushed and turned regularly.
Flavor profile
Fruity and complex, with notes of hazelnut, broth and, when aged, a saline, crystalline touch.
Aroma
Earthy and fruity, with hints of browned butter.
How to serve
In shards at room temperature, or melted: it's the base of fondue and the perfect gratin.
Professional kitchen uses
Essential in fondue, quiche, croque-monsieur, onion soup and every fine-dining gratin.
Storage
Refrigerated and well wrapped; it keeps its melting texture for weeks.
Gallery
Frequently asked questions
Yes, though many combine it with other Alpine cheeses for more nuance.
Interested in this cheese?
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