{"id":1358,"date":"2022-08-21T22:30:00","date_gmt":"2022-08-21T20:30:00","guid":{"rendered":"https:\/\/der-bussard.de\/en\/?p=1358"},"modified":"2023-04-03T00:51:08","modified_gmt":"2023-04-02T22:51:08","slug":"le-gruyere-spicy-fruity-full-of-character","status":"publish","type":"post","link":"https:\/\/der-bussard.de\/en\/2022\/08\/21\/le-gruyere-spicy-fruity-full-of-character\/","title":{"rendered":"Le Gruy\u00e8re: Spicy, fruity, full of character"},"content":{"rendered":"\n

Le Gruy\u00e8re is appreciated worldwide for its fruity and strong aroma. The name Gruy\u00e8re was first mentioned in a document in 1602: the government of the Canton of Fribourg gave a French delegation fourteen loaves of cheese produced in the region around Fribourg. The cheese was named after the town of Gruy\u00e8res, a town with medieval buildings that is still dominated by agriculture today. In Pringy, a neighboring town in the canton of Fribourg, there is a public dairy where one can watch Gruy\u00e8re being made. <\/p>\n\n\n\n

Gruy\u00e8re<\/strong><\/h4>\n\n\n\n

From the 11th century until the 16th century, the county of Gruy\u00e8re was an influential county in western Switzerland: it can be assumed that the origins of the production of Gruy\u00e8re lie in this period. Cheese production in the region around Gruy\u00e8re dates back to 1115. Gruy\u00e8re is still produced today in the villages of its region of origin in the canton of Fribourg \u2013 Gruy\u00e8re Premier Cru may only be produced in the canton of Fribourg, matures for at least 14 months at a humidity of 95% and a temperature of 13.5 degrees Celsius.
Today, in order to meet the international demand for the Swiss cheese, Gruy\u00e8re is also produced in the cantons of Jura, Vaud, Neuch\u00e2tel and in some communes of the canton of Bern. <\/p>\n\n\n\n

The numerous imitations of Gruy\u00e8re provoked a struggle for an internationally recognized protected designation of origin for Gruy\u00e8re in the mid-19th century. <\/p><\/blockquote><\/figure>\n\n\n\n

Protected origin<\/strong><\/h4>\n\n\n\n

Gruy\u00e8re is said to have been appreciated by Italians and French as early as the 12th century \u2013 until the 17th century, Gruy\u00e8re was a regional cheese known mainly in Switzerland and its neighboring countries.
From the 17th century onwards, more emphasis was placed on the importance of the origin of Gruy\u00e8re: Gruy\u00e8re cheese loaves stood out from other cheese loaves with stamps and other markings.
In 1762, the term Gruy\u00e8re was included in the dictionary of the Acad\u00e9mie fran\u00e7aise as a designation of origin for Swiss cheese.
The numerous imitations of Gruy\u00e8re provoked a struggle for an internationally recognized protected designation of origin for Gruy\u00e8re in the mid-19th century. <\/p>\n\n\n\n

It took a long time for Gruy\u00e8re to receive an internationally protected designation of origin \u2013 in 2001, the Swiss cheese was given a controlled designation of origin (AOC) and the protected designation of origin AOP followed in 2011. There are a total of over 200 cheese dairies producing Gruy\u00e8re \u2013 of which 55 alpine cheese dairies produce Gruy\u00e8re d’Alpage, which is made only from alpine milk.
A loaf of Le Gruy\u00e8re weighs about 35 kilograms \u2013 thus about 400 liters of fresh raw milk are needed to make one loaf. The cows are fed with pasture grass in summer and hay in winter: no additives are allowed in the cows’ diet. <\/p>\n\n\n\n

Ripening period<\/strong><\/h4>\n\n\n\n

During the ripening period, a loaf of Gruy\u00e8re cheese is subject to three tests: During these tests, the loaves are divided into three quality levels. Only cheese of the first quality level is sold as Le Gruy\u00e8re \u2013 all other levels are processed into grated cheese or animal feed. <\/p>\n\n\n\n

The different varieties of Gruy\u00e8re are defined by the length of the aging period: mild Gruy\u00e8re ages for five months and the popular medium-aged Gruy\u00e8re ages for about eight months.
Gruy\u00e8re aged for ten months and Gruy\u00e8re surchoix, which is aged for at least twelve months, are characterized by a particularly ripe flavor. Gruy\u00e8re Premier Cru matures for at least 14 months and has already received several prestigious awards in the cheese world. <\/p>\n\n\n\n

The longer the loaf is aged, the more crumbly the cheese becomes.<\/p><\/blockquote><\/figure>\n\n\n\n

Color and appearance<\/strong><\/h4>\n\n\n\n

Le Gruy\u00e8re is usually found on a well-sorted cheese plate \u2013 furthermore, younger ripened Gruy\u00e8re is particularly popular for gratinating. Because the cheese melts very good, it is well suited for a cheese fondue.
A piece of Le Gruy\u00e8re cheese is usually ivory in color \u2013 but the color always changes according to the season in which the milk for the cheese was produced.
The longer the loaf is aged, the more crumbly the cheese becomes: Le Gruy\u00e8re Premier Cru almost melts in your mouth. A piece of Gruy\u00e8re cheese tastes salty, fruity and, depending on the region of production, you can taste the terroir where the cows graze. <\/p>\n\n\n\n

Serving Le Gruy\u00e8re<\/strong><\/h4>\n\n\n\n

Like many other cheeses from Switzerland, tradition plays a major role in Le Gruy\u00e8re: the history of this traditional cheese from the Gruy\u00e8re region can be traced back to the 12th century.
Le Gruy\u00e8re is best enjoyed plain, cut into small pieces, or on a crusty bread. If you want to serve a wine with Gruy\u00e8re, a fruity Pinot Noir is particularly suitable. Almost all wines from Burgundy go well with Gruy\u00e8re.
Centuries of tradition, a proven recipe and natural dairy products still stand for the quality of Gruy\u00e8re, which is appreciated by cheese lovers worldwide.<\/p>\n\n\n\n

Simon von Ludwig<\/a><\/p>\n\n\n\n

Cheese at Der Bussard<\/a><\/p><\/blockquote><\/figure>\n\n\n\n

Cover picture: A piece of Le Gruy\u00e8re Premier Cru, \u00a9 Simon von Ludwig<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Le Gruy\u00e8re is appreciated worldwide for its fruity and strong aroma. 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