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Gruyere Cheese

Luxurious and meltable, the smooth nutty flavor of Swiss Gruyere cheese is our favorite candidate for fondues or anything au gratin. But don’t relegate this versatile cheese to just one genre of cooking; the perfect all-purpose table cheese, slice it onto sandwiches, cheese trays, and more, for a singularly delicious cheese-eating experience. Browse our selection below for a taste of Gruyere at its finest!
1 - 2 of 2 products:
Swiss Gruyere
from Switzerland by Emmi
Sweet, nutty and pungent, Gruyere is one of the most versatile of cheeses, indispensable for your fondues.
5 out of 5 stars rating (7 reviews)
Gruyere Cheese - Cave-Aged 12 Months
from Switzerland by Emmi
The Swiss fondue cheese by tradition, this cave-aged Gruyere is nutty, rich and pleasantly spicy.
 

About Gruyere Cheese

What is Gruyere Cheese?

Named for the Swiss town Gruyere, in which the cheese was originally created, this tasty cheese has been a feature of classic Swiss cooking since its inception. Most notably featured alongside that other famous Swiss cheese Emmental in the traditional fondue preparation. Made from whole, cow’s milk, it is generally cured for around six months and offers a pleasant mild taste characterized by zesty, nutty notes of flavor. A versatile cheese Gruyere is perfect for grilled cheese sandwiches or the classic Croque Monsieur. Casseroles, mac and cheese, French onion soup, or any dish you want to add a luxurious creamy flavor to.

A Good Melting Cheese

Not all cheeses are created equal in terms of meltability. While the process for making cheese always follows along similar lines, some cheeses melt beautifully while others never melt. The reason for this is based on how they're made. While good melting cheeses like Gruyere rely on rennet to form their curds, cheeses like ricotta and queso fresco rely on an acid. Those made with rennet will melt, while those made with acid won’t. Within these categories, the younger cheese is, the more moisture it retains, and the higher the water-to-fat ratio is, the better it will melt. So if you’re buying your next wedge of Gruyere looking to create a rich and creamy finished dish, opt for a young six-month option over, say, a 12-month variety.

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