Gruyere, with crackersGruyere is known as one of the best cheeses to use baking. With a distinct, but not overpowering taste it adds to the flavour without overshadowing any other ingredients.
It is a hard yellow cheese and is made from cow’s milk, with a sweet and slightly salty taste. However, the flavour varies depending on the length it is left to mature. When it is young the taste it described as creamy and nutty, but as it ages it becomes more complex. Left to mature anywhere between five months and a year it tends to develop holes and cracks which make it slightly grainy.
According to agricultural law, French Gruyere-style cheese must have holes, whereas Swiss Gruyere is a solid block. Gruyere is named after the town of Gruyere in Switzerland, but is made in a number of other places.
The AOC says the cellars that are used to mature the cheese must have a climate close to a natural cave. This is to ensure the cheese does not dry out and matures at the correct rate.
It is a hard yellow cheese and is made from cow’s milk, with a sweet and slightly salty taste. However, the flavour varies depending on the length it is left to mature. When it is young the taste it described as creamy and nutty, but as it ages it becomes more complex. Left to mature anywhere between five months and a year it tends to develop holes and cracks which make it slightly grainy.
According to agricultural law, French Gruyere-style cheese must have holes, whereas Swiss Gruyere is a solid block. Gruyere is named after the town of Gruyere in Switzerland, but is made in a number of other places.
The AOC says the cellars that are used to mature the cheese must have a climate close to a natural cave. This is to ensure the cheese does not dry out and matures at the correct rate.
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