Gruyere

What is Gruyère?

Gruyère, a hard Swiss cheese, originates from the Swiss cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne, and is named after the town of Gruyère, in Fribourg. In 2001, it gained AOC status, later becoming AOP in 2013.

Gruyère AOP is made from raw cow's milk, and aged for 3 to 10 months.

The term "gruyere" can label cheeses outside the Gruyère regions of Switzerland and France. This applies globally, including the US, Netherlands, Germany, and Austria, though the FDA mandates "small holes" and a minimum 90-day ageing period for cheeses labelled as "Gruyere".

While recognized as a Swiss Geographical Indication, French Gruyère holds PGI status in the EU. To avoid confusion, it's sold as "French Gruyère" and features holes ranging from pea to cherry size.

What does Gruyère taste like?

Its taste evolves from sweet and slightly salty when young to assertive, earthy, and complex as it matures, developing small cracks and irregularly shaped "eyes" (holes).

Known for its distinctive flavour, Gruyère is ideal for baking. Due to its melting properties, it is commonly used in fondues and French onion soup. It is also grated over salads and pasta. The cheese pairs well with white wines like Riesling.