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Gruyere Cheese

Nutritional Information

1 cup diced, gruyere cheese

  • Calories 545
  • Calories from Fat 384.21
  • Amount%DV
  • Total Fat 42.69g66%
  • Saturated Fat 24.965g125%
  • Monounsaturated Fat 13.257g
  • Polyunsaturated Fat 2.288g
  • Cholestreol 145mg48%
  • Sodium 444mg19%
  • Potassium 107mg3%
  • Total Carbohydrate 0.48g0%
  • Dietary Fiber 0g0%
  • Sugars 0.48g
  • Protein 39.35g79%
  • Calcium 134mg13%
  • Iron 1mg6%
  • Vitamin A 25%
  • Vitamin C 0%

Gruyere Cheese on Wikipedia:

This article is about a variety of cheese. For the district in Switzerland, see Gruyère (district). Gruyère Country of origin Switzerland Region, town Canton of Fribourg, Gruyères Source of milk Cows Pasteurised No Texture cooked, pressed, hard Aging time 5-12 months Certification Swiss

Uses

Gruyère 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. It is a good melting cheese [1], particularly suited for fondues, along with Vacherin and emmental. It is also traditionally used in French onion soup, as well as in croque monsieur, a classic French toasted ham and cheese sandwich. Gruyere is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop le tourin, a type of garlic soup from France which is served on dried bread. White wines, such as riesling, pair well with gruyère. Sparkling apple cider and Bock beer are also beverage affinities.

Production

To make Gruyère, raw milk is heated to 34 Â°C (93 Â°F) in a copper vat, and then curdled by the addition of liquid rennet. The curd is cut up into pieces the size of a grain of rice and stirred, releasing whey. The curd is cooked at 43 Â°C (109 Â°F), and raised quickly to 54 Â°C (129 Â°F). The pieces shrivel up, and the mixture is placed in molds to be pressed. After salting in brine, the cheese is ripened for two months at room temperature, generally on wooden boards. Gruyère can be cured for 3 to 10 months, with long curing producing a cheese of intense flavour.

Gruyère cheeses are very popular in Greece where they are known as γραβιέρα (graviera).

Gruyère cheeses are also produced in the United States, Wisconsin having the largest output.

Gruyère in Switzerland

In 2001 Gruyère gained the