Gruyère is a hard yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland, and made in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne.
Gruyère is generally regarded as one of the finest cheeses for cooking, having a distinctive but not overpowering flavor.
It is a fine table cheese, and when grated, it is often used with salads and pastas.
In some cheese fondues, potatoes or fruit are served instead of bread.
In a perfect cheese fondue, the mixture is held at a temperature low enough to prevent burning, but hot enough to keep the fondue smooth and liquid.
While cheese fondue is a traditionally Swiss dish, it was not common until the 1950s, when the slowing cheese industry in Switzerland needed a way to increase sales.
Feeds |
Contact