2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Gruyere (Gruyère) is a traditional Swiss delicacy. It is so popular in some parts of France that it is no wonder that many French people insist that it is their work. And although Gruyere is heavily made in the Jura region of France, the original cheese must have the "Switzerland" stamp on the packaging.
For centuries in the western regions of today's Switzerland do Gruyere by the same technology. The cheese is named after the village of the same name Gruyere, and is traditionally always made from unpasteurized milk. Its production is common in the Swiss countryside in the canton of Friborg.
It was not until 2001 that the Swiss defended the honor and brand of the original Gruyere cheese. Before that, the French tried to defend their own species of Gruyere in the person of Comté and Beaufort.
In fact, Gruyere is very similar to Emmental, but differs from it in smaller and fewer holes and its smoother and greasy surface. Its outer rind is actually slightly grooved, resembling the surface of an almond.
Gruer's story
Named after the eponymous area in the canton of Friborg, for the history of Gruyere evidenced by a preserved document from 1115, which describes the technology of cheese production. The Count of Gruyères, a vassal of the Savoy dynasty, was the one under whose patronage all of Gruyere's production was driven from 1249 to the mid-17th century. The World Agricultural Exhibition in Paris awarded the fine dairy delicacy a gold medal in 1856.
Officially, on July 26, 2001, Gruyere received the status of a product of controlled origin, or AOC (French appellation d'origine contrôlée). This automatically means that Gruyere can only be called the cheese produced in the cantons of Friborg, Vaud, Neuchatel and Jura, as well as in some parts of the canton of Bern.
Types of Gruyere
There are several types of Gruyere cheese, which differ in taste, depending on its ripening time. As a result, the following types have been differentiated:
- Cute Gruyere (in French: doux) - matures for 5 months
- Semi-salty Gruyere (in French: mi-salé) - matures 7-8 months
- Solen Gruyere (in French: salé) - matures 9-10 months
- Gruyere Reserve (in French: surchoix / réserve) -matures 12 months
- Star Gruer (French: vieux) - matures for 15 months
Gruyere production
The cheese Gruyere with its greasy shell is produced in cylindrical combs with a diameter of 55 to 65 cm and a height of the pie 9.5-12 cm. Each individual pie can weigh between 25 to 40 kg. More than 100 gallons of milk are needed to make just one Swiss cheese pie.
The milk is non-homogenized, unpasteurized and no preservatives are added. Any side unregulated additives in the production process are strictly prohibited.
Gruyere is a light-grained cheese with excellent taste. It has a specific complex taste, as in the beginning the fruit thread is felt, and then comes a richly milky, earthy and slightly tart.
If you try Gruyere, your olfactory receptors will be saturated with the aroma of a farm and you will feel nuances of honey and nuts. The firm consistency of Gruyere passes through the oral cavity smoothly and lightly, leaving a salty taste and a sharp spicy aroma with a slightly nutty taste.
An important part of Gruyere's entire ripening period is to wash it regularly with salt water and turn it over. The technological process requires after four and a half months of ripening, each piece of Gruyere to be checked for quality and taste, and then packaged and went to the commercial network.
Gruyere composition
Gruyere is a hard cheese with high fat content - up to 45%. The amount of calcium that gives us a 100 g serving of Gruyere is 101% of the required daily dose. It is a good source of sodium - 336 mg in the same portion and protein - 30 g.
In 100 g of Gruyere cheese there are about:
Calories 413; Protein 29.81 g; Carbohydrates 0.36 g; Fat 32.34 g.
Culinary application of Gruyere
The hard yet soft cheese Gruyere is known as one of the best cheeses for baking. It is considered an indispensable ingredient for making fondue, but in addition its taste goes well with various sauces, chicken dishes, Cordon Bleu steak. It is often part of delicious and appetizing sandwiches and salads, as well as dressings.
Gruyere has a delicate aroma of nuts and spicy taste, which makes it an excellent choice for an appetizer in a plate with cheese - both alone and with fruits such as grapes, figs and pears. If you want to choose a suitable drink for Gruyere cheese, it is best to opt for dry red wines or dry Rose Clare.
