Gruyère is a traditional Swiss cheese known for its rich flavor and smooth texture. Named after the town of Gruyères in the canton of Fribourg, this cheese has been produced since at least the 12th century and remains a staple in Swiss culinary heritage. Made from unpasteurized cow’s milk, Gruyère is aged for five months or more, developing a firm, dense texture and a flavor profile that evolves from creamy and nutty when young to more complex, earthy, and slightly salty as it matures.
Gruyère’s versatility makes it a favorite in both cooking and cheese boards. It melts exceptionally well, making it ideal for fondue, gratins, croque-monsieur, French onion soup, and quiches. When served on its own, it pairs beautifully with fruits like apples and grapes, crusty bread, nuts, and cured meats. For beverages, Gruyère complements dry white wines such as Riesling or Sauvignon Blanc, and also pairs well with light red wines or even a crisp cider.
Nutritionally, Gruyère is high in protein and calcium, but also contains significant fat and calories, making it an energy-dense food. A one-ounce serving contains about 120 calories and 9 grams of fat. While not considered diet-friendly in large quantities, it can fit into a balanced diet when consumed in moderation.
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