gruyere cheese
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Traditional Gruyère is not vegetarian because it is typically made using animal rennet, an enzyme derived from the stomach lining of calves.
Once opened, Gruyère generally lasts 3 to 4 weeks if properly wrapped in parchment paper and stored in the refrigerator.
Yes, but the texture will become crumbly. It is best used for cooking or melting after being frozen rather than eating fresh.
Comté is the closest substitute. Other good alternatives include Emmental, Jarlsberg, or Beaufort cheese.
It has a high fat-to-water ratio and a specific protein structure that allows it to melt smoothly without separating, making it ideal for fondues and gratins.
Gruyère contains very little to no lactose. Most of the lactose is removed with the whey during production, and the rest is broken down during the long aging process.
Look for signs of dark mold (white mold on the surface can often be trimmed), a slimy texture, or a sharp, ammonia-like smell.
It pairs beautifully with apples, pears, walnuts, and crusty bread. It is also the classic choice for French Onion Soup and Quiche Lorraine.
gruyere cheese is a versatile ingredient found in cuisines around the world. With 413 calories per 100g and 29.8 grams of protein, it's a nutritious addition to many dishes.
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