Gruyère cheese: Difference between revisions
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imported>Howard C. Berkowitz (New page: '''Gruyère cheese''' is a cow's milk cheese from France or Switzerland; the Swiss variant is called ''Greyerzer''. It is firm to hard, and has excellent melting and toasting propert...) |
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'''Gruyère cheese''' is a cow's milk cheese from [[France or Switzerland]]; the Swiss variant is called ''Greyerzer''. It is firm to hard, and has excellent melting and toasting properties. Stronger-flavored than generic "[[Swiss cheese]]", [[Jarlsberg cheese]], or [[Emmental cheese]], it still has a pleasant nutlike taste. | {{subpages}} | ||
'''Gruyère cheese''' is a cow's milk cheese from [[France]] or [[Switzerland]]; the Swiss variant is called ''Greyerzer''. It is firm to hard, and has excellent melting and toasting properties. Stronger-flavored than generic "[[Swiss cheese]]", [[Jarlsberg cheese]], or [[Emmental cheese]], it still has a pleasant nutlike taste. | |||
An American product, "creme de gruyere", has very little similarity to the true cheese. Typically wrapped in aluminum foil, this variant does appear to have gruyere flavoring, diluted with milk solids to make it into a soft, mildly flavored preparation. | An American product, "creme de gruyere", has very little similarity to the true cheese. Typically wrapped in aluminum foil, this variant does appear to have gruyere flavoring, diluted with milk solids to make it into a soft, mildly flavored preparation. | ||
The authentic cheese is important in dishes as varied as [[croque-monsieur]] and [[cheese fondue]]. | The authentic cheese is important in dishes as varied as [[croque-monsieur]] and [[cheese fondue]]. | ||
Revision as of 10:29, 10 August 2010
Gruyère cheese is a cow's milk cheese from France or Switzerland; the Swiss variant is called Greyerzer. It is firm to hard, and has excellent melting and toasting properties. Stronger-flavored than generic "Swiss cheese", Jarlsberg cheese, or Emmental cheese, it still has a pleasant nutlike taste.
An American product, "creme de gruyere", has very little similarity to the true cheese. Typically wrapped in aluminum foil, this variant does appear to have gruyere flavoring, diluted with milk solids to make it into a soft, mildly flavored preparation.
The authentic cheese is important in dishes as varied as croque-monsieur and cheese fondue.