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Gruyère cheese is perhaps the most famous of all Swiss cheeses
When you think of Swiss cheese, you think of holes. But Gruyère, which has a smooth texture, is the most produced and most consumed cheese within Switzerland.
Gruyère is a hard yellow Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères.
Gruyère has a long heritage. Records of cheesemaking go back to the 12th century in this region. Today, 30,000 tons of Gruyere are produced here each year.
Gruyère is sweet but slightly salty, the flavor can vary as the cheese ages, becoming earthier and more complex. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures.
Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients.
No silage enters the diet of the cows providing the milk. Instead, the alpine cows roam freely on pastures cushioned between freshwater streams and hillsides in the Fribourg Prealps. This natural forage is key to imparting the signature flavors of the Gruyere, making it impossible to replicate fully in other regions.
Cheese recipe requires pressing, aging, and is a bit more intensive, so be prepared to set some time aside when you decide to make gruyère at home.
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