A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do. P.J. O'Rourke
Gruyre Cheese
Gruyre is Swiss cheese that comes from Fribourg, Gruyre. This wonderful cheese is made with cow's milk in the Vaudois uplands. It tastes sweet and has a slightly salty tinge to it as well. Gruyre is great for baking and is also a very useful ingredient in other dishes.
Starting out with a nutty flavor, it becomes more assertive with age, sometimes having hints of mushroom. This latter is particularly good for creating a fine fondue. A quiche made with Gruyre has a less tangy flavor than those that use cheddar and this smooth variety is highly prized among diners. Since it melts well, it is excellent added to soup or used as a topping.
But even just sliced and laid onto a fine piece of bread this magnificent creation is a taste delight. The slightly salty taste, the result of the brine used to create it, adds an interesting component.
In many incarnations, raw milk is heated to 34C (93F), then rennet is added to curdle the milk. U.S. food laws severely restrict the manufacture and import of anything made from unpasteurized milk. But Gruyre made from pasteurized cow's milk is still a delectable cheese.
The result is cut and stirred and the whey (the liquid portion) drained off. The final product is molded into wheels that can be up to 100 lbs (45 kg), which are then sliced into small wedges for sale.
It can be cured at room temperature for as short as two months, but fine Gruyre is typically aged for 10 to 12 months. The result is a pale yellow pate and a golden brown rind, with pea-sized holes. Swiss cheeses use a propionibacter shermani organism to curdle the milk that releases carbon dioxide. This forms bubbles which produce the holes.
Fortunately for lovers of fine cheese, it isn't necessary to travel to Gruyre to get a great sample. Though that would make for a great vacation! The knowledge of how to make a good Gruyre has been distributed wherever these artisans emigrated - France, America and elsewhere. But to get 'the real deal' the true connoisseur will at least want to be somewhere near the French Alps, say in Comt or Beaufort where excellent varieties can be found.
As is the case with many other cheeses and wines, authentic Gruyre is part of the AOC (Appellation d'Origine Contrle) system. This system guarantees that goods from a specific region carrying its name actually do originate there. Gruyre is a great tasting cheese so give it a try.
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