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Gruyère
A firm alpine cheese of raw or thermised cow's milk, from the Gruyère region. The curd is cooked, pressed, and aged until the paste is dense and slightly grainy.
Origin
Made in Switzerland under a protected name, with related alpine cheeses made nearby.
Flavour
Nutty, salty, and savoury, deeper with age.
How to use it
Grate it into fondue, onion soup, and gratins. It melts smoothly.
Storage
Wrap and refrigerate. Warm a piece before serving.
Recipes using it
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