Gruyere

Gruyere cheese is a traditional holeless Swiss cheese produced in the canton of Friborg (Gruyère district). In 2001, the product received AOC status, which implies strict territorial control of its origin.

“Gruyere” can only be called cheese produced in the same district in Switzerland. In other cases, the product is prohibited to sell under this name, it is considered a fake and is prosecuted by the law of the country of origin.

Distinctive features of the cheese are dense, uniform texture, savory nutty flavor.

Depending on the length of aging, the Gruer is sweet (5 months), semi-salty (8 months), salty (9 months), premium (1 year), old (a year and a half or more). It is a natural supplier of fat for energy production, proteins – building muscle, bone, cartilage tissues, potassium, magnesium – maintaining heart health, phosphorus, calcium – strengthening, regenerating bones, teeth, nails, hair, sodium – maintaining water balance within normal limits, choline – elimination of edema, normalization of cholesterol levels. This type of cheese is widely used in national Swiss cuisine for creating fondue and crispy crust on casseroles.

Manufacturing technology

The history of Gruyère accounts for the XII century. It is known that for the production of 1 kg of cheese 12 l of “alpine” cow’s milk is required. It is believed that the masters daily receive 48 product heads in females.

In 1992, 2002, 2005, Gruyere received the title of the best cheese in the world. Currently, it belongs to the “golden fund” of Swiss cheesemaking.

The head has a cylindrical configuration, reaches 9,5-12 cm in height, 55-65 cm in diameter and weighs 25-40 kg. Cheese body without eyes, firm, yellow color, granular texture. The fat content of the product is 50%.

Le Gruyère AOP owes its excellent quality and unique taste to the unique farming method of production and the careful adherence to the recipe at every stage, which is strictly controlled by cellar ripeners, milk producers and cheese makers.

Cooking Gruyere Cheese:

1. Selection of high quality cow’s milk. To get a first-class product, shepherds carefully monitor the feed of animals. In summer, they feed on alpine grasses, and with the advent of cold weather, greens from local meadows. It is strictly forbidden to introduce food additives into complementary foods for cows. Thanks to this, milk is a valuable nutritious product that is beneficial to human health.
2. Guardian Milk of morning milk is mixed with evening milk, then whey-based enzymes are added to the barrel to accelerate its maturation. After a while, the rennet is removed from the calves’ stomachs in order to coagulate the product. After 40 minutes, the curdled compact mass (kale) is converted from milk into a tub, later used for making cheese. In the production process, it is not boiled. Due to this, it retains the taste of fresh milk.
3. Cutting and mixing. Calle grind with the help of “lira” (large knives) to obtain curd. After that, the contents of the tank is heated to 57 degrees. On average, it takes about 45 minutes.
4. Mold casting followed by product labeling. When the temperature reaches the desired mark, the grain of grain will become like a grain of wheat. At the moment, the cale and the serum concentrated in the vat are distilled into round forms on which the casein mark, the number of the cheese factory, the inscription “Le Gruyère AOP” and the date of manufacture are put. Each head is placed on the 20 watch under a press weighing 900 kg.
5. Salt bath. First of all, cheese heads are released from under the yoke, immersed in a solution with a concentration of sodium chloride 22% per day. After 24 hours they are taken out of the “salt bath” and placed in the cellar of the cheese maker for storage for three months. During this time, a protective crust is formed on the surface of the heads.
6. Maturation in the cellar. After three months, the heads from the cheese factory are lowered into a room in which the humidity is maintained at the level of 90% and the temperature in the range of 13-16 degrees above zero. Under these conditions, the product will ripen slowly (for 5-18 months). Care for cheese is reduced to regular turning and rubbing with brine.

A characteristic feature of Gruyere is the release of the smell of ammonia in the process of maturation.

7. Quality control. By the fourth month of aging, the cheese heads are strictly monitored for quality by members of the Interprofession du Gruyère. The product goes on sale only after 5 ripening months, provided that it meets the selection criteria.

Interestingly, the gastronomic features of the Le Gruyère AOP depend on the timing of the product. After 6-9 months, the heads emit a delicate unobtrusive aroma, have a delicate taste. This cheese belongs to the category “Classique” (“Classic”). With the fascination of the storage period Gruyère to 10 months and above, it acquires a rich complex flavor bouquet, an intense smell, called Le Gruyère AOP Réserve (“Reserve”).

Chemical composition

Useful properties of Gruyera depend on the period of its exposure, which starts from 5 months and can reach several years. The composition of the cheese consists of minerals, vitamins, proteins, milk fat, extractives. Interestingly, the concentration of these nutrients in the product is 8-10 times higher than in milk.

To preserve the useful properties of Gruyere should be stored on the top shelf of the refrigerator, where the temperature is maintained 5-8 degrees. For maximum benefit before use, it is preheated under natural conditions.

Cheese should not be subjected to heat treatment, since under the influence of high temperatures it melts, which leads to a change and destruction of the protein structure, an increase in the concentration of fat. As a result, the gruyere after frying, baking is deprived of 60% of mineral compounds and 70% of proteins, vitamins of group B, which reduces its nutritional value. In addition, bad cholesterol remains in it.

The product is not subject to long storage. After opening the sealed package, it is recommended to eat it within 5-7 days.

Remember, for good digestion, cheese cannot be combined with meat, since the former contains phosphorus, and the latter contains zinc. When used simultaneously, both nutrients are involved in metabolic reactions. As a result, phosphorus slows down and partially prevents the complete absorption of zinc. The minimum interval between taking these products is 2 hours.

Benefit and harm

Hard cheese is a source of valuable probiotic cultures, easily digestible protein, amino acids, fatty acids, vitamins A, B, D, E, K, PP, macro- and microelements.

Effect on the body:

1. Slows down the aging process of the immune system, resulting in increased body resistance to infections, cancer cells, accelerated response to vaccines.
2. Improves memory, the digestive tract, metabolic processes.
3. Helps to overcome depression, insomnia, soothes the nervous system.
4. It gives strength and energy.
5. Strengthens bones, maintains healthy teeth, joints, resists the appearance of caries, provides normal muscle performance, reduces the risk of osteoporosis.
6. Increases blood pressure (useful for hypotensive).
7. Increases hemoglobin level.

Swiss cheese Gruyere – a product with high nutritional value (413 kcal in 100 g). It is useful because it protects bone tissue from fractures, allows you to quickly replenish calories expended. It should be consumed by nursing mothers, pregnant women, people engaged in physical labor, children and the elderly. In addition, the product provides special value for smokers whose body loses the ability to absorb calcium due to the effect of nicotine. Swiss cheese helps to partially reduce the severity of the problem by supplying large quantities of the macrocell.

Despite its beneficial properties, gruyere is contraindicated in the following diseases: acute / chronic pyelonephritis, gastritis with high acidity, colitis, arterial hypertension, urolithiasis, heart edema, allergy to fermented milk products. In addition, cheese is excluded from the diet of obese people suffering from obesity, because due to its high calorie content, it can stimulate weight gain.

Cooking application

Gruyeres are used in European cuisine for cooking spaghetti, salads, sauces, casseroles, sandwiches, fondue, onion soup and pastries (muffins, cookies). Cheese has a specific sweet-salty taste, which is dominated by notes of dried fruits and nuts. With age, the gastronomic bouquet becomes more tart. Thanks to the delicate taste, the young “classic” gruyere goes well with fruity red wines.

What can replace the product?

Italian cheese Pecorino, Parmesan, Grana Podano, English Cheddar or Norwegian Yalsberg.

Contrary to conventional wisdom, it is not recommended to use the Swiss Emmental as an alternative, since it does not have a pronounced taste.

Traditionally, Gruyere is used to prepare the national dish of Swiss cuisine – fondue, which is a melted cheese mixture with the addition of strong kirsch, garlic, and nutmeg. It is made in a heat-resistant dish (kaquelon) over an open fire. During the meal, pieces of gherkins, olives, bread and potatoes are planted on long forks and dipped in the resulting mass.

Fondue Cooking Recipe

Ingredients:

• dry white wine – 200 ml;
• Gruyere cheese – 250 g;
• vodka (kirsch) – 30 ml;
• Emmental cheese – 250 g;
• lemon juice – 5 ml;
• corn flour – 30 g;
• garlic – 1 tooth;
• nutmeg and ground white pepper – to taste.

Principle of preparation:

1. Grate the fondue bowl with garlic, pour lemon juice and wine, followed by heating, sweep until hot.
2. Grate the cheese, add to the prepared basis. Stir the mixture periodically with a wooden spatula. This does not allow Gruyere and Emmental to curl up, and the mass will be without lumps.
3. Mix vodka with flour until a homogeneous mass of porridge is obtained. Add to melted cheese. Hold the dish on fire for three minutes.
4. Season with white pepper and freshly grated nutmeg, do not boil.

The finished fondue has a uniform consistency, hot and fat.

Remember, according to the traditional recipe, the cheese dish is made from Swiss Gruyère cheese and Friborg Vacheran or Emmental. The main condition is to take products in equal parts, follow the sequence of laying products. To prevent the contents of the caquelon from sticking to the walls of the pot during cooking, use a container with a non-stick coating. If the mixture turned out to be too thick, it is diluted with wine (kirsch), liquid – potato starch or cheese is introduced into the composition.

To keep the dish hot, a gas heater or a candle is installed under the feet of the pot.

Conclusion

Gruyere is a truly universal product that can decorate, diversify almost any dish. It is a boiled pressed cheese with a delicate sweet-salty taste and a nutty shade. It is widely used in cooking to create casseroles, muffins, pies, soups, main dishes and soufflé. However, fondue is considered a traditional dish made from gruyeres. It is served with semi-dry types of riesling. The sweet and sour taste of German alcohol sets off the nutty shades of Swiss cheese well. In other cases, the gruyere is served on a cheese plate to calm white (Flsare Tikay Pinot Gri, Chablis) or fruit red wines (Mercurey, Beaujolais, Chinon, Pinot Noir). At the same time, mature varieties are harmoniously combined with aged champagne.

Gruyere contains all the valuable components of milk: fat, protein, mineral salts, vitamins A, E, B, K, D, which are especially important for patients with tuberculosis, pregnant, lactating women, children and people with bone damage. Cheese is completely absorbed by the human body. It soothes, relieves stress, normalizes pressure, relieves insomnia, prevents the appearance of caries, strengthens the immune system, provides energy, stimulates appetite, normalizes the intestinal microflora, improves brain function.

Daily recommended to eat 100-150 g Gruyera. Due to the abundance of fat in the composition, it should be used exclusively for breakfast or lunch, because the body will spend a lot of energy to digest the product in the evening (for dinner), extracting unnecessary energy before going to bed. As a result, this may appear on the figure as an increase in weight. Thus, in order to recharge cheers, cheeses and other nutritious foods (protein foods) are eaten exclusively up to 14-00. In the evening, preference should be given to easily digestible, dietary dishes.