Hard, yellow cheese made from cow milk, named after the town of Gruyeres in Switzerland. Gruyere is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. Gruyere is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyere adds a savory touch without overshadowing the other ingredients. It is a good melting cheese, so particularly suited for fondues, along with Vacherin and Emmental. It is also traditionally used in French onion soup, as well as in Croque Monsieur, a classic French toasted ham and cheese sandwich. It is a fine table cheese, and when grated, it is often used with salads and pastas. Le Gruyere fellow charcuterie board pairings include almonds, apricots, figs or a drizzle of honey. Try any delicious dish using Le Gruyere with a glass of Reisling or Chardonnay wine.
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