What is gruyère cheese?
Originating around the town of Gruyère, Switzerland, gruyère is a semi-hard cheese made from cow's milk. It has a creamy and nutty flavor when younger and a more complex and nuanced pallet as it ages. Like many alpine cheeses, gruyère is characterized by small holes or "eyes" that are made by bubbles of gas released by bacteria as the cheese is formed. Gruyère is an excellent melting cheese and one of the traditional ingredients of cheese fondue and the Croque monsieur sandwich.
What's the best gruyère cheese alternative?
Other mountain cheeses like emmentaler, comté, jarlsberg, raclette or alpine-style cheeses can fill in for gruyère, depending on the recipe.
How is gruyère cheese made?
Gruyère is made by coagulating cow's milk and pressing the curd into molds where the cheese is compressed for a period of time and immersed in a salt bath. The wheels of cheese are washed, then aged in a special aging room for several months. Some gruyère cheeses are made with a cave-aged cheese technique, where the cheese aging process occurs in natural caves. Gruyère is typically aged from 5- to 18- months before it is ready for consumption.
What is alpine-style cheese?
Alpine-style cheese is any cheese that is produced with the same techniques of cheeses like gruyère, emmentaler, comté, and other cheeses made in the Alps of central Europe.