1655 Gruyere cheese is a hard cheese with a yellow color, made from cow's milk and named after the town where it originated, Gruyère in Switzerland.
This cheese when young can be described as a creamy cheese with predominantly sweet, nutty flavor but it acquires a complex earthy, slightly salty flavor with an assertive taste as it ages.
When Gruyere cheese has been aged from 5 to 12 months, it starts having small cracks and holes, which makes the texture somewhat grainy.
History of Gruyere Cheese The origin of Gruyere cheese dates back to 1655, when this cheese was created in Switzerland’s Gruyere (often called Gruyeres) region located in Fribourg canton. Before 2001, when this cheese was awarded the Appellation d'Origine Contrôlée (AOC) status of being a Swiss cheese, it led to controversies as French cheeses with similar characteristics wanted to share the label of Gruyère.
Culinary Uses of the Gruyere Cheese Gruyere cheese is considered an excellent ingredient in baking recipes. Often this cheese is sliced or grated and used in pastas, salads, quiches and soups. Some popular Gruyere cheese recipes are gruyere potato gratin, gruyere and chicken roulade, garlic cheese fondue and gruyere quiche.
Nutritive Value of Gruyere Cheese An ounce of Gruyere cheese yields 117 calories, with 95 mg sodium and 31 mg cholesterol and fats contributing to the major part of the calories which is 79.6 or 9.3 gm or 14 percent of the recommended daily fat intake. Protein in an ounce of Gruyere cheese occupies 35.6 mg.
The cheese also contains vitamin B12, vitamin A, panthothenic acid, vitamin B6, vitamin K, thiamin and folate. This cheese is a rich source of minerals like calcium and phosphorus, with some amounts of zinc, manganese and selenium present in it. Also, Gruyere cheese contains 95 mg sodium that makes up 4 percent of the recommended daily sodium amount.
Sorry, this cheese is only available via special order