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The GRUYERE CHEESE , is a mature cheese of Swiss origin, that receives its name from the small town of Gruyere where it is manufactured, its elaboration is made since the 12TH century.

The original is called Le Gruyere AOC.

There is also French taste more soft and with eyes and is better known by foreigners.

Characteristics: Made from whole milk and fresh cow, pasteurization is prohibited.

Taste a little salty and goes from soft to hot depending on the ripening time that goes from 3 ½ to 12 months and a fruity taste depending on the manufacturing site.

A little strong Aroma, hard texture, cooked pasta, pressed and flexible,

Color of ivory to light yellow, usually does not have gaps, although sometimes small and regular eyes may occur.

Granulated crust and a little bright, golden yellow to brown.

Form in wheel, of a height between 10-12 cm, with a diameter of 55 to 65 cm. And a weight between 25-40 pounds.  It is also in the form of a prism.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.


It can be consumed directly with baguette bread.

It is also used in hot or fondue dishes and for gratins.

Varieties: soft, semi-cured, cured, or Surchoix.

Presentation: portioning and vacuum packed in more suitable sizes for household consumption and is achieved in almost everyone.

Storage of GRUYERE cheese:

It is usually kept at least 1 month, without uncovering at a temperature of 15 degrees centigrade.  It can then be kept well covered and refrigerated.


At room temperature of 15 degrees C, approximately 1 month.

Refrigerated and stored in suitable conditions, 4-6 weeks.

-In the refrigerator keep dairy products away from meat, fish, vegetables and fruits, to avoid “cross-contamination”.

-It must be remembered that the “useful life” of the product depends on its status at the time of purchase and its subsequent storage and maintenance.

Conservation of GRUYERE cheese



4-6 weeks.


-The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.

-Remove from the refrigerator at least 30 minutes before serving, because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and color).

-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.

Nutrients and properties:

see Cheeses


Periodically check the status of the product to be able to consume it in time.

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