Gruyere cheese

Gruyere, hard cow's-milk cheese is a cheese from the French speaking region of Switzerland having been produced since at least 1115 in the region surrounding the Swiss town of Gruyère. It is still made today in village cheese factories according to the traditional recipe.

Gruyere cheese is classified as aged cheese. Aged or mature cheeses are firmer in texture and tend to be aged for 6 months or longer. The longer the aging process, the more concentrated or sharp the flavor.

Gruyere is formed in large wheels of 70 to 80 pounds (32 to 36 kg) with a brownish, wrinkled natural rind. It contains small holes or eyes. It has a mild flavor, due in part to the growth of surface-curing agents.

This cheese is known for its rich, creamy, salty, and nutty flavor. The minimum milkfat content is 45 percent by weight of the solids and the maximum moisture content is 39 percent by weight.
Gruyere cheese