It is a yellow cheese that is named after the town of Gruyeres in Switzerland. It has a sweet and salty flavour. It is creamy and nutty when young, but becomes more earthy when aged for long. When fully aged it develops small cracks that impart a slightly grainy texture to it. It is made with cow's milk. It has a rusty brown exterior and a hard texture.
It has different types according to the period it is aged for-
Gruyere cheese is commonly used for baking. It is a good melting cheese and therefore used for Fondues (a Swiss dish of melted cheese). It can be used in baked dishes, soups, casseroles, gratins etc. It can be grated over salads and pastas. It goes well with French onion soup. Gruyere can be stored for a month or more. Avoid Gruyere that has mould on the surface.
The nutritional value of Gruyere is similar to that of other hard cheeses. It is a good source of protein, phosphorus and calcium but it is very high in saturated fat.