Preparation, uses, and tips
Gruyère is ideal as a table cheese and for grilling and melting. Because it retains a
smooth texture when melted, this is the classic cheese preferred in the preparation of both
quiche and fondue. In fondue, it may be combined with other cheeses, such as Parmesan. Gruyère is also used for
gratins—grated on vegetables or other
dishes, such as potatoes, zucchini, or asparagus, and is the cheese of choice for soups, such
as French onion. Served with fresh fruit, such
as pears or apples, it makes an excellent snack or dessert.
Buying and storing tips
As a hard, aged cheese, Gruyère is quite stable and can be stored for a month or more.
Avoid Gruyère that has mold on the surface, or that has butterfat pooling inside the
plastic wrapper.
Varieties
Gruyère is related to Swiss Emmenthaler, but compared to Emmenthaler, which is aged from three to six months,
Gruyère is aged nearly twice as long (eight to ten months), and as a result has a sharper
flavor. Fribourg, a variety of Gruyère cheese produced in the same region, is
characteristically extra-sharp, due to its two-year aging process.
Nutrition Highlights
Gruyère, 1 slice (1 oz.) (28g)
Calories: 117
Protein: 8.4g
Carbohydrate: 0.10g
Total Fat: 9.2g
Fiber: 0.0g
*Excellent source of: Calcium (287mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.