Since when is cheese more than just cheese? When it’s traded as currency, it’s more than just cheese. But more on that later.

If you have ever enjoyed the salty, tummy-warming, and delicious soup known as French onion, you’ve indulged in the chewy texture of Gruyere cheese that encompasses the top of that steamy crock. Gruyere is also popular for use in quiches and fondues, because it is easy to melt.

What Is Gruyere?

This cheese takes its name from the town in Switzerland called Gruyere, and is in fact, the most popular version of what most people consider Swiss cheese. The French also claim to produce gruyère. French Gruyère cheeses must have holes according to French agricultural law, whereas holes are usually not present in Swiss Gruyère. It is a creamy, yellow-colored cheese that contains a hard brown rind dotted with holes. It offers a fruity taste at first bite, which then becomes nutty.

Le Gruyère Switzerland AOC has many different varieties, with different aged profiles, and an organic version of the cheese is also sold. There is a special variety that is produced only in summer on the Swiss Alps: the Le Gruyère Switzerland AOC Alpage.

Generally one can distinguish the following age profiles.

• mild/doux: min. 5 months old
• réserve: min. 10 months old

A Cheesy Past

This popular Swiss cheese has been eaten since at least 1115, but Gruyere wasn’t developed simply for the pleasure of eating. Most cheeses were created for a couple of reasons. Centuries ago, refrigeration was unheard of, so it was difficult to keep milk, which provided valuable nutrition, from spoiling. Cheesemakers created various types of cheeses to keep the benefits of milk in a product that wouldn’t spoil.

In Gruyere, Switzerland during the Middle Ages, farmers sent their cattle into mountain meadows to graze. A few farmers were in charge of supervising the entire village’s cattle, milking them, and making cheese on a daily basis. The farmers developed and prepared a cheese that would keep unspoiled throughout the long, hot summer in the mountains until they could return to the village below. The result is Gruyere.

Like many other cheeses, Gruyere became a commodity. Its makers traded it as if it were money for items that they needed to survive.

Lots of Ways to Eat Gruyere

Gruyere is a great cheese to use in cooking and baking because it provides a mild flavor and melts easily. It’s the wonderful, gooey indulgence that sits atop a steaming crock of French onion soup. Gruyere is the perfect complement to a grilled ham and caramelized onion sandwich or a Monte Cristo sandwich. In addition, Gruyere pairs nicely with eggs, making it delicious when added to quiches or a simple omelet. Because it is known for its smooth melted texture, Gruyere makes for delicious fondue. Simply melt the cheese in a fondue pot or on the stove. For added taste, include a little dry white wine. The fondue can be served with tart apples, meat, and bread chunks.

Another idea for Gruyere is to use it in macaroni and cheese. Forget standard cheddar cheese! Instead, Gruyere’s smooth, velvety texture will make you an instant fan of a Swiss take on this classic dish.

Final Thought

Probably the greatest thing about Gruyere is that it can be as simple or sophisticated as you want it to be. This cheese really adds taste and depth to dishes, but nibbling on a piece of it with fresh bread and fruit is just as delightful. You can add shreds of it to steaming entrees to make them even more delicious for dinner or top a slice of bread and tomato with Gruyere for an easy yet filling lunch.. There’s no wrong way to eat Gruyere. It’s one of those foods that most anyone will enjoy.