Gruyère is a firm, pale-yellow Swiss cheese renowned for its rich, nutty complexity and velvety melt. Aged to develop subtle notes of sweetness, earth, and a hint of crystalline crunch, these cuts shine when melted into classic fondue or gratins, yet also slice beautifully for cheese boards and sandwiches. Their smooth, pliable texture ensures even melting and effortless grating, making Gruyère cuts a versatile staple in both professional kitchens and retail offerings—elevating everything from everyday soups and omelets to elegant hors d’œuvres with a sophisticated Alpine flair.
Exquisite Gruyere Cuts
Gruyere cuts address the culinary need for depth and complexity. Their nutty, slightly sweet, and earthy notes elevate everyday meals and provide a sophisticated touch to special occasions. This versatile Swiss cheese appeals to both the Food Service and Retail industries.
- Robust, evolving flavor
- Smooth, firm texture
- Excellent melting properties
Ingredients: Cow's milk, salt, microbial cultures, enzymes.
Contains Milk.
Gruyere Fondue and Beyond
Gruyere's smooth melting quality makes it essential for traditional Swiss fondue. Its distinct flavor profile also shines in gratins, croque monsieur, and French onion soup. Gruyere elevates quiches and adds a savory complexity to sandwiches and salads.
- Enhances flavor complexity
- Adds a nutritional boost of calcium and protein
- Offers simple preparation and integration
Consider Gruyere cuts for your next culinary creation.
Gruyere Pairings
Gruyere's complex flavor profile pairs well with various accompaniments. Its nutty and earthy notes complement the crisp acidity of dry white wines, particularly Sauvignon Blanc and Pinot Gris. Fruits like apples, pears, and grapes provide a refreshing contrast, while crusty bread offers a satisfying textural counterpoint. Charcuterie featuring cured meats such as prosciutto and salami further enhance the savory experience.
- Classic wine pairings: Sauvignon Blanc, Pinot Gris
- Fruit pairings: Apples, pears, grapes
- Charcuterie pairings: Prosciutto, salami
Selecting Quality Gruyere
When selecting Gruyere, look for a firm texture and a uniform pale yellow to ivory color. The presence of small holes, or "eyes," is characteristic, though their size and distribution can vary. A slightly grainy texture may develop in aged Gruyere. The aroma should be nutty and earthy, with hints of sweetness. Avoid Gruyere with a dry or cracked rind, or any signs of mold growth beyond the rind.
