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Gruyère is ideal as a table cheese and for grilling and melting. Because it retains a smooth texture when melted, this is the classic cheese preferred in the preparation of both quiche and fondue. In fondue, it may be combined with other cheeses, such as Parmesan. Gruyère is also used for gratins—grated on vegetables or other dishes, such as potatoes, zucchini, or asparagus, and is the cheese of choice for soups, such as French onion. Served with fresh fruit, such as pears or apples, it makes an excellent snack or dessert.
Gruyère is related to Swiss Emmenthaler, but compared to Emmenthaler, which is aged from three to six months, Gruyère is aged nearly twice as long (eight to ten months), and as a result has a sharper flavor. Fribourg, a variety of Gruyère cheese produced in the same region, is characteristically extra-sharp, due to its two-year aging process.
Gruyère, 1 slice (1 oz.) (28g)
Calories: 117
Protein: 8.4g
Carbohydrate: 0.10g
Total Fat: 9.2g
Fiber: 0.0g
*Excellent source of: Calcium (287mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
