Swiss hard cheese made from cow's milk. It got its name from the name of the region in which it is made. The cheese body is firm, yellow in color, without eyes, the texture is slightly grainy. Gruyere's taste is light with a nutty aroma.

The heads have a cylindrical shape with a diameter of 55-65 cm, a height of 9.5-12 cm and a weight of 25-40 kg.

Cheese makers claim that cheese has been produced since 1115. The first written mention of it dates back to 1655.

In 2001, Gruyeres received the AOC certification.

Manufacturing

Gruyeres can be produced in the cantons of Friborg, Neuchâtel, Vaud, Jura and some areas of the canton of Bern. To obtain a 35 kg head, 400 liters of milk are used.

Fresh milk is poured into a copper vat and heated to 34 degrees. The rennet is introduced into it, which leads to milk curdling. The mass, stirring, is cut into small grains, and then boiled for 1.5-2 hours at a temperature of about 54 degrees.

The readiness of the mass is determined by an experienced cheese maker by taking a sample and checking it for elasticity and stickiness. When the cheese mass is ready, it is removed from the heat and transferred to molds under the press. The cheese is pressed for 20 hours, during which the heads are turned over several times. After pressing, the cheese is marked. The heads are then placed in 20% saline solution.

At the next stage, the cheese is sent to the ripening rooms, where the temperature is maintained at 13-14 degrees and the humidity is 94-98%. For the first 10 days of ripening, the cheese is turned daily and washed with salt water, for the next three months this is done twice a week, then once a week.

After ripening, the cheese is quality tested. Heads that have eyes and do not meet the requirements in terms of appearance, texture, taste and aroma do not go on sale.

Kinds

Gruyere is divided into varieties depending on the ripening time:

soft (doux) - 5 months

semi-salted (mi-salé) - 7-8 months

salted (salé) - 9-10 months

top grade / reserve (surchoix / réserve) - from 1 year

old (vieux) - from 15 months.

Alpine Gruyère (Le Gruyère Switzerland AOC Alpage) is considered a separate subspecies. Its diameter is 55-65 cm, height - 9.5-12 cm, weight - 35 kg. This cheese is made directly on the pastures high in the mountains only in summer, when the cows feed on fresh grass. Its ripening period is more than a year.

Fatness

What is combined with

Gruyere melts well, therefore it is widely used in the preparation of all kinds of dishes. It is added in soups, meat dishes, cheese fondue, toasts, sandwiches, and baked goods.

Gruyere is served as part of a cheese platter, and also with beer and white wines.

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Gruyere cheese is a traditional Swiss cheese without holes produced in the canton of Friborg (Gruyere district). In 2001, the product received AOC status, which implies strict territorial control of its origin.

"Gruyeres" can only bear the name of cheese produced in the eponymous district in Switzerland. In other cases, the product is prohibited from selling under this name, it is considered a fake and is prosecuted by the law of the country of origin.

Distinctive features of the cheese are dense, homogeneous consistency, spicy nutty taste.

Depending on the duration of aging, grueres are sweet (5 months), semi-salty (8 months), salty (9 months), premium (1 year), old (one and a half years or more). It is a natural supplier of fat for energy production, proteins - building muscle, bone, cartilage tissues, potassium, magnesium - maintaining heart health, phosphorus, calcium - strengthening, regenerating bones, teeth, nails, hair, sodium - maintaining water balance within normal limits, choline - elimination of edema, normalization of the level. This type of cheese is widely used in the national Swiss cuisine to create fondue and crisp on casseroles.

Manufacturing technology

The history of the emergence of Gruyere falls on the XII century. It is known that to obtain 1 kg of cheese, 12 liters of "Alpine" cow's milk are required. It is believed that daily masters receive 48 heads of product per bitch.

In 1992, 2002, 2005, Gruyere was named the best cheese in the world. Currently, it belongs to the "gold fund" of Swiss cheese making.

The head is cylindrical in shape, reaching 9.5-12 cm in height, 55-65 cm in diameter and weighing 25-40 kg. Cheese body without eyes, firm, yellow, grainy texture. The fat content of the product is 50%.

Le Gruyère AOP owes its excellent quality and unique taste to a unique farming method of production and careful adherence to recipes at every stage, which is strictly controlled by cellar ripeners, producers and cheesemakers.

1. Selection of high quality cow's milk. To get a first-class product, shepherds carefully monitor the animal feed. In summer, they feed on alpine grasses, and with the arrival of cold weather - on greens from local meadows. It is strictly forbidden to add food additives to cows. This makes milk a valuable nutritious product that is beneficial to human health.
2. Guarding. Morning milk is mixed with evening milk, then milk-based milk is added to the barrel to accelerate its maturation. After a while, rennet is introduced into the raw material, which is extracted from the stomachs of calves in order to coagulate the product. Within 40 minutes, curdled compact mass (kale) is transformed from milk in a vat, which is used later for making cheese. It is not boiled during the production process. Thanks to this, it retains the taste of fresh milk.
3. Cutting and mixing. The kale is crushed with "lyre" (large knives) until a curd is obtained. Then the contents of the vat are heated to 57 degrees. On average, this takes about 45 minutes.
4. Casting into molds with subsequent product labeling. When the temperature reaches the required level, the grain of curd will become like a grain of wheat. At the moment, the kale and whey, concentrated in the vat, are distilled into round shapes on which they put a casein mark, the number of the cheese factory, the inscription "Le Gruyère AOP" and the date of production. Each head is placed under a press weighing 900 kg for 20 hours.
5. Salt bath. First of all, the cheese heads are freed from the oppression, immersed in a solution with a sodium chloride concentration of 22% per day. After 24 hours, they are taken out of the "salt bath" and placed in the cheese-maker's cellar for storage for three months. During this time, a protective crust forms on the surface of the heads.
6. Maturation in the cellar. After three months, the heads from the cheese dairy are lowered into a room in which the humidity is maintained at 90% and the temperature regime is in the range of 13-16 degrees above zero. Under these conditions, the product will slowly ripen (within 5-18 months). Cheese care comes down to regular turning and rubbing with brine.

A characteristic feature of Gruyere is the release of ammonia odor during maturation.

1. Quality control. By the fourth month of aging, the cheese heads undergo strict quality control by members of the Interprofession du Gruyère association. The product goes on sale only after 5 months of maturation, provided that it meets the selection criteria.

Interestingly, the gastronomic characteristics of Le Gruyère AOP depend on the aging period of the product. After 6-9 months, the heads emit a delicate unobtrusive aroma and have a delicate taste. This cheese is classified as "Classique" ("Classic"). When the storage period of the Gruyere is increased to 10 months and more, it acquires a rich complex flavor bouquet, an intense smell, which is called Le Gruyère AOP Réserve ("Reserve").

Chemical composition

The beneficial properties of Gruyere depend on its aging period, which starts from 5 months and can go up to several years. Cheese contains minerals, vitamins, proteins, milk fat, extractives. Interestingly, the concentration of these nutrients in the product is 8-10 times higher than in milk.

To preserve the beneficial properties, the Gruyere should be stored on the top shelf of the refrigerator, where the temperature is maintained at 5-8 degrees. For maximum benefits, it is pre-heated in natural conditions before use.

Cheese should not be subjected to heat treatment, since it is remelted under the influence of high temperatures, which leads to a change and destruction of the protein structure, and an increase in fat concentration. As a result, after frying or roasting, the Gruyere loses 60% of its mineral compounds and 70% of its proteins, which reduces its nutritional value. In addition, bad cholesterol remains in it.

The product is not subject to long-term storage. After opening the sealed package, it is recommended to eat it within 5-7 days.

Remember, for good digestion, cheese cannot be combined with meat, since the former contains phosphorus, and the latter contains zinc. When consumed simultaneously, both nutrients are involved in metabolic reactions. As a result, phosphorus slows down and partially prevents the complete absorption of zinc. The minimum interval between the intake of these products is 2 hours.

Benefit and harm

Hard cheese is a source of valuable probiotic cultures, easily digestible protein, fatty acids, vitamins A, B, D, E, K, PP, macro- and microelements.

Effect on the body:

1. It slows down the aging process of the immune system, as a result, the body's resistance to infections, cancer cells increases, and the response to vaccines is accelerated.
2. Improves memory, work of the digestive tract, metabolic processes.
3. Helps to overcome depression, insomnia, soothes the nervous system.
4. Gives strength and energy.
5. Strengthens bones, maintains healthy teeth, joints, resists caries, ensures normal muscle performance, and reduces the risk of osteoporosis.
6. Increases blood pressure (useful for hypotensive patients).
7. Increases hemoglobin levels.

Swiss Gruyere cheese is a product with a high nutritional value (413 kcal per 100 g). It is useful in that it protects bone tissue from fractures, allows you to quickly replenish the expended calories. It should be consumed by nursing mothers, pregnant women, people involved in manual labor, children and the elderly. In addition, the product provides a special value for smokers, whose body loses its ability to absorb calcium due to the influence of nicotine. Swiss cheese helps alleviate some of the problem by supplying large quantities of the macronutrient.

Despite the beneficial properties, Gruyere is contraindicated in the following diseases: acute / chronic pyelonephritis, gastritis with high acidity, colitis, arterial hypertension, urolithiasis, cardiac edema, allergies to dairy products. In addition, cheese is excluded from the diet of obese people suffering from obesity, since, due to its high, it can stimulate weight gain.

Cooking applications

Gruyere is used in European cuisine for cooking, salads, sauces, casseroles, sandwiches, fondue, onion soup and baked goods (muffins, cookies). The cheese has a specific sweet-salty taste, dominated by notes of dried fruits and nuts. With age, the gastronomic bouquet becomes more tart. Due to its delicate taste, the young “classic” Gruyere goes well with fruity red wines.

What can replace the product?

Italian Pecorino cheese,

Fondue recipe

Ingredients:

• dry white wine - 200 ml;
• Gruyere cheese - 250 g;
• vodka (kirsch) - 30 ml;
• emmental cheese - 250 g;
• lemon juice - 5 ml;
• corn flour - 30 g;
• garlic - 1 clove;
• nutmeg and ground white pepper - to taste.

Cooking principle:

1. Grate the container for the fondue with garlic, pour in the lemon juice and, then heat, sweep until hot.
2. Grate the cheese, add to the prepared base. Stir the mixture periodically with a wooden spatula. This will prevent the gruyere and emmental from curling up, and the mass will turn out without lumps.
3. mix with flour until a smooth, mushy state is obtained. Add to melted cheese. Hold the dish over the fire for three minutes.
4. Season with white pepper and freshly grated nutmeg, do not boil.

The finished fondue has a uniform consistency, hot and fatty.

Remember, according to the traditional recipe, the cheese dish is made from Swiss Gruyere cheese and Friborg vasherand or emmental. The main condition is to take food in equal parts, to observe the sequence of laying the food. To prevent the contents of the coquelon from sticking to the walls of the pot during the cooking process, use a container with a non-stick coating. If the mixture turns out to be too thick, it is diluted with wine (kirsch), liquid - potato starch or cheese is added to the composition.

To keep the dish hot, a gas heater or a candle is installed under the legs of the dish.

Conclusion

Gruyere is a truly versatile product that can decorate and diversify almost any dish. It is a boiled pressed cheese with a delicate sweet-salty taste and a nutty flavor. It is widely used in cooking to create casseroles, muffins, pies, soups, main courses and soufflés. However, fondue is considered a traditional dish made from Gruyere. It is served with semi-dry types of riesling. The sweet and sour taste of German alcohol is well set off by the nutty nuances of Swiss cheese. Otherwise, Gruyere is served on a cheese plate with calm whites (Flsare Tikay Pinot Gri, Chablis) or fruity red wines (Mercurey, Beaujolais, Chinon, Pinot Noir). At the same time, mature varieties are harmoniously combined with matured ones.

Gruyere contains all the valuable components of milk: fat, protein, mineral salts, vitamins A, E, B, K, D, which are especially important for tuberculosis patients, pregnant women, lactating women, children and people with bone damage. Cheese is completely absorbed by the human body. It soothes, relieves stress, normalizes blood pressure, relieves insomnia, prevents caries, strengthens the immune system, supplies energy, stimulates appetite, normalizes intestinal microflora, and improves brain function.

It is recommended to eat 100-150 g of gruyere daily. Due to the abundance of fat in the composition, it should be consumed exclusively for breakfast or lunch, since the body will spend a lot of energy to digest the product in the evening (for dinner), extracting unnecessary energy before bedtime. As a result, this can be displayed on the figure in the form of weight gain. Thus, cheeses and other nutritious foods (protein foods) are eaten exclusively until 14-00 to energize them. In the evening, preference should be given to easily digestible, dietary meals.

Gruyere cheese represents the highest class of cheese makers in Switzerland. The name directly depends on the place where this cheese is made, which is combed into hard varieties. The distinctive features of this product include a very dense and homogeneous consistency. Cheese eyes are extremely rare in Gruyere cheese (see photo).

This product has a unique smell, as well as a piquant taste with characteristic nutty notes. Gruyere cheese belongs to the list of varieties, the origin of which is controlled by specialists. Depending on the exposure, several varieties of this product are distinguished:

• sweet - 5 months;
• semi salty - 8 months;
• salty - 9 months;
• top grade - 12 months;
• old - 15 months and more.

Gruyère cheese arrives on store shelves in heads that are approximately 50 cm in diameter, and their weight varies from 25 to 40 kg. The top of the product is covered with a grainy crust, the color of which ranges from golden to brown. The fat content of such cheese is no more than 50%.

The production process for Gruyere cheese takes place in a specific sequence. To begin with, morning and evening milk are mixed in one large container. Then a special enzyme and an oxidizing agent are added to it. The folding process takes place within 40 minutes. It is very important to follow the process, because if you make a mistake even for a few minutes, the final product will be of low quality or even be considered a marriage. Then, using special knives for 7 minutes, the mass will be crushed into small granules. The next stage is heating the formed cheese grains for 40 minutes. to a temperature of no more than 56 degrees. Now the cheese maker must make sure with his own hands that the mass is elastic and ready for further processing. Then, with the help of a special pump, the mass is divided into forms and the whey is separated. Further, the cheese mass is sent under a press, the weight of which reaches up to 900 kg. This molding takes up to 20 hours, during which time the heads are turned over from time to time. After that, it is sent to a saline solution for a day. At the last stage, the Gruyere cheese ripens in special cellars, where the temperature is kept at 14 degrees.

Gruyere cheese has a salty sweet taste. To get 1 kg of the final product, you need to spend exactly 12 liters of milk.

How to choose and store Swiss Gruyere cheese?

When choosing a Gruyere cheese, it is worth looking for heads that have the AOC or AOP mark, which indicates the authenticity of this product. It is worth storing cheese in the refrigerator after wrapping it with cling film.

Beneficial features

The benefits of Gruyere cheese are due to the presence of vitamins and minerals. It contains choline, which normalizes blood cholesterol levels and helps to get rid of edema. Due to the presence of phosphorus and calcium, the process of regeneration and strengthening of bone tissue is activated. In addition, these minerals improve the condition of nails, hair and teeth. There is magnesium in Gruyere cheese, which is necessary for the normal functioning of the heart muscle. Given the potassium content, the activity of the cardiovascular system improves. Sodium is also part of this cheese, which is responsible for the water balance in the body. This is just a small list of useful substances that have a beneficial effect on the vital activity of the body as a whole.

Gruyere cheese contains natural substances that supply the body with the necessary energy for a long time. It also contains many proteins that have a beneficial effect on the condition of muscles, skin, blood and cartilage tissue.

Cooking use

Gruyere cheese is a great snack on its own and is often found on cheese platters. This cheese is used for the national dish of Switzerland - Fondue.. In addition, this product is used in baking recipes, especially in France. Gruyere cheese goes well with meat and vegetables, and is also used in first courses, pasta and salads. The flavor and aroma of this product are revealed more widely when combined with white wine, apple cider and dark beer.

Harm of Gruyere cheese and contraindications

Gruyere cheese can harm people with an individual intolerance to the product. Given the high lipid content, it is necessary to stop using it during the period of weight loss, as well as with obesity.