All about Gruyère
Named after the Swiss town of Gruyères, this semi-soft, crumbly yet creamy cheese has a pleasant sweet flavor with a nutty aftertaste. When it’s made, it is salted in brine for eight days, then ripened for two months at room temperature and cured for anywhere from three months to a year. The longer it’s cured, the better the cheese.
Gruyère is often made in Greece, although it’s also produced in the United States, primarily in Wisconsin.
Look for Gruyère at our cheese counter.