Gruyere AOC

Origin: Canton of Fribourg, Switzerland

Milk: Cow (raw milk)

Rennet Type: Non-animal rennet

Style: Semi-hard, cooked curd

Classification: Co-operative

Shelf Life: 7-10 days, this product is cut to order

Goes well with: Dry Oloroso Sherry, full-bodied and aromatic white wines

Similar cheeses: Fort Aged Comte, Swiss Gruyère, L’Étivaz

Production and Aging

1. Milk and Coagulation

   • Gruyère is made with fresh cow’s milk from alpine pastures, which imparts a rich and creamy flavor. The milk is heated, curdled, and pressed to remove whey, resulting in a dense, smooth texture.

2. Affinage

   • Wheels of Gruyère are aged in cool, humid cellars for a minimum of 5 months, but some are matured for up to 12–20 months to develop deeper flavors. The cheese is washed regularly with a salty brine during this time, encouraging the formation of its distinctive rind and enhancing its nutty, savory taste.

Flavor and Texture

• Young Gruyère (5-8 months): Smooth and supple, with a mild, buttery flavor and hints of fresh grass.
• Mature Gruyère (12+ months): Dense and slightly crumbly, with a more robust flavor featuring notes of toasted nuts, caramel, and umami. Aging introduces a slight crystalline crunch that adds to its complexity.

The cheese’s versatile flavor profile and creamy texture make it ideal for both eating on its own and cooking.

Pairing Suggestions

• Food: Gruyère is a cornerstone of fondue and raclette, and it melts beautifully for gratins, soups, and sandwiches. Serve it with crusty bread, apples, or figs for a classic pairing.
• Wine: Pair with a crisp Chasselas, a fruity Riesling, or a light-bodied Pinot Noir. A glass of dry cider or a Swiss Fendant also complements its nutty notes beautifully.

A little history about Gruyere

Dating back to at least the 12th Century, Swiss Gruyère is the most popular cheese in Switzerland. It is typically made during the summer when the cows are taken to graze high in the mountains on the lush pastures. The cheese is then matured in the valleys for consumption during the winter. The quality of milk and area of production is strictly controlled under Swiss 'Appellation' regulations, but quality varies between the cooperative dairies and most Gruyère wheels are sold after being ripened for just 6 months.
*AOC = Appellation d’Origine Contrôlée 

Ingredients: Raw cow's milk, salt, cultures, animal rennet.