Gruyère
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Name of cheese:
Le Gruyère Switzerland
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Origine of Name:
The name is derived from the region of Gruyère in the Canton of Fribourg.
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Country of origin:
Switzerland.
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State/Province/Region/Canton of origin: La Gruyère in the Canton of Fribourg, 16 miles south of the city of Fribourg in the Swiss Romande. It was the historic capital and the site of the medieval castle of the counts of Gruyère. Chocolate is also made in this French speaking district.
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Where made today:
In the swiss romande, the predomily French speaking cantons, which are located in the western Cantons of Fribourg, Vaud, Neuchâtel, Jura and in the districts of Courtelary, la Neuveville and Moutier in the Bern Canton.
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When originated:
It is believed to have been in existence as early as 161 AD. It was first called Gruyère in 1602.
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History:
First referred to in the writings of Count Guillaume de Gruyère in 1115 wherein he established a tax on the cheese to be paid by its makers. The cheese was first called Gruyère in 1602 when the Fribourg government gave it as a gift to an underling of the French ambassador.
The word Gruyère is said to come from ‘Gruérius’, the name of a capitan of the 6th Roman legion from Vandales, who established himself in this region in 436 AD. However, the historian Hisely attributes the name Gruyère as coming from the word ‘Grand-gruyer’, meaning ‘forest guard’ – a high administrator and judge, charged with the protection of forests. In 1655, the name Gruyère appeared under the form of ‘gruière’, the name of a district of the Canton of Fribourg. The name of the cheese is Gruyère, but the name of the village is Gruyères.
This cheese has been made in this region from the time of the celts. It was known to the Romans, but apparently had no specific name. The emperor Antonin-le-Pieux is said to have died, in 161 AD, of indigestion after eating too much of the cheese.
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Processing:
The cows can only be fed grass or hay; no silage. The milk must be delivered to the fromagerie, from within a 20 km radius, twice a day by the dairy farmers. The mixing vat must be made of copper and can only be used once every 24 hours. Only the curd can be heated, not the whey. Aged in caves with humidity above 92 degrees and the temperature is between 12 and 18 degrees C on shelves made of rough, unplanned spruce. The cheese becomes spicier the longer it is aged. Washing the crust helps to distinguish the taste from Emmenthal. No anti-microbe or rind coloring substances can be used. The rounds of Gruyère can only be rubbed with water and salt. Only licensed cheese makers are in control of the cheese making process.
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Type of cheese:
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Hardness of cheese: Hard. Firmer texture than Emmental.
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Pressed:
Yes
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Process:
Scalded:Cuite
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Fermentation:
Interior
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Pressed: Yes
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Type of milk:
Cow, whole milk
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Raw or Pasteurized:
Raw
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Type of rind:
Washed with salt.
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Fat content:
45%
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Color:
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Cheese:
Ivory to clear yellow and pale gold
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Rind:
Natural, brown-yellow, with a
wrinkled natural rind.
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Taste:
Fine, spicy with a nutty flavor and a
distinguished aroma.
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Configuration:
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Holes:
Virtually none
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Ageing:
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Varieties:
3 types of Gruyère AOC Switzerland that have a hint of nuts: Le Gruyère Switzerland Classic which is aged a minimum of 5 months and has a fine aromatique flavor. Le Gruyère Switzerland Réserve where, after a few months the best rounds are selected for aging of 10 to 16 months. It has a spicy taste with a tasty, tender cheese. Le Gruyère Switzerland d’Alpage which is seasoned from April-May to October. It is destined for the real connoisseurs. It comes only from the alpine pastures of la Gruyère, le Jura and from the Suisse romande. It has an aromatique taste and a fine bouquet of high pastures. It is ripened for 5 to 10 months.
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AOC: Yes July, 2001
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How it should be stored:
It keeps well for many weeks if wrapped securely and refrigerated.
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How to enjoy it:
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Wine:
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General type:
Dry white, rosé or fruity red wines.
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Specific:
Apremont, vin jaune
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Bread:
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How to cut Cheese:
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Serving Presentation:
Can be used in a seafood casserole, in pasta dishes, on potatoes, for au gratin onion soups, or in a salad. Also for soufflés and fondues. Good at the end of a meal with bread and fruit.
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Warnings:
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Recipes [French]:
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