Gruyère (UK: / ˈɡruːjɛər /, US: / ɡruːˈjɛər, ɡriˈ -/, French: [ɡʁɥijɛʁ] ⓘ; German: Greyerzer, Italian: Groviera) is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg.

Le gruyère français est un fromage fabriqué en Franche-Comté et en Savoie. C'est un fromage au lait cru de vache, à pâte pressée cuite, dont la meule a un poids moyen de 42 kg. Il contient des trous, particularité qui provient de la température pendant la phase de maturation, plus élevée pour le gruyère de France que pour le ...

Le Gruyère de France est issu des prairies de Savoie et de Franche-Comté (Haute-Saône et Doubs). C’est un savoureux fromage à pâte pressée cuite et au lait cru, gage de précieuses qualités nutritives. Sa pâte blonde offre une texture fondante aux arômes subtils. On le reconnaît à ses petits trous de la taille d’un petit pois à ...

Cheese makers in France and Switzerland went to battle for three years over which country made the best Gruyere cheese. Both countries claimed to have exclusive rights to the “Controlled Designation of Origin” for Gruyere.

2024年12月31日 · Gruyère, hard cow’s-milk cheese produced in the vicinity of La Gruyère in southern Switzerland and in the Alpine Comté and Savoie regions of eastern France. Gruyère is formed in large wheels of 70 to 80 pounds (32 to 36 kg) with a brownish, wrinkled natural rind.

2021年4月23日 · If you're a cheese lover, probably tried Gruyère before (perhaps in a decadent croque monsieur, an ooey gooey fondue, or atop a cozy bowl of French onion soup). But do you know what Gruyère cheese — or what makes it so delicious and versatile? Here's what you need to know about the fancy-sounding, yet surprisingly approachable, cheese:

It brings international recognition to the link between Gruyère cheese and its region of origin. The specifications highlight traditional practices and promote the know-how of our milk producers, cheese makers and ripeners.

100% artisanal know-how and a tradition handed down from generation to generation since 1115. The Protected Designation of Origin (AOP) recognizes a level of quality granted uniquely to typical products, deeply rooted in a region that gives it a specific character and an inimitable flavor.

Gruyère français (French Gruyère) Gruyère possesses a thin, dry, smooth, brown rind that becomes darker with maturity. The color of its paste can be pale if its milk is produced in the winter or golden yellow if it is produced in the summer.

Gruyere cheese is probably the most important French cheese in the French kitchen, though by name, it may only be on menus when part of a salad or cheese plate. Dishes with Gratin or Gratinée in their name will have been browned under the grill, often with the aid of French Gruyere cheese.