Gruyère
Gruyere AOP · Greyerzer · Gruyere de Comte
Gruyère: what every chef needs to know
Chances are Gruyère is already in your kitchen — a Swiss hard cheese with a protected designation of origin produced in the Fribourg region and surrounding cantons. The cheese ages for a minimum of five months, with premium variants aged twelve months (réserve) or more than eighteen months (vieux). Unlike Emmental, Gruyère has few or no holes: the curd is pressed more firmly, resulting in a dense, dry rind and a compact paste. The flavour profile is characteristically nutty, lightly sweet and increasingly sharp with longer ageing. Fat content is approximately 32 g per 100 g. Gruyère is the essential base cheese for classic Swiss fondue and for gratins such as Quiche Lorraine and French onion soup. Its high meltability and aromatic intensity make Gruyère one of the most versatile cooking cheeses in commercial kitchens. Once cut, Gruyère stores for two to four weeks at 2–4°C (36–39°F), well wrapped in waxed paper.
Gruyère: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Gruyère: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Gruyère: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
grater Gruyere coarsely and combineer with Emmental in ratio 60/40. add wine stapsgewijs to and stir in acht-bewegingen to schiften to voorkomen. cornstarch-thickening agent (1 tl per 200g cheese) stabiliseert the emulsion.
use grated Gruyere reserve (12 months) for a intensere crust. thick there not mee in: gratin has a high temperature nodig to the cheese to let kleuren without to verbranden.
mix grated Gruyere through the bechamel sauce for extra umami-depth. the combination of sauce and melted cheese on the bread provides the characteristic structure of a classic Parisian croque.
Gruyere is the standaardkaas for a kaassoufflee through the high smeltbaarheid and intense flavour. use always fresh grated cheese; voorgeraspte cheese contains starch That the structure beinvloedt.
Gruyère: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Gruyère: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as an aged cheese. Winter months (October–March) are traditionally the season for fondue and gratins, with Gruyère playing a central role in Swiss and Savoyard cuisine.
Gruyère: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Gruyère: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the Swiss national begeleider at Gruyere-fondue: neutral fruitigheid, low tannins and soft acidity matchen the nutty fattiness of the cheese. Regionale pairing with historische basis.
mineral, chalky Chardonnay without hout: the zuivere acidity and citrus cut through the fat of melted Gruyere in gratin and fondue without the complex flavour to overstemmen.
light red wine with red cherry and earthy ondertoon: a classic begeleider at a kaasplank with gerijpte Gruyere, where the low tannins no wrange aftertaste give on the zuivel.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Gruyère
What is the difference between Gruyère and Emmental?
Gruyère has few or no holes, a denser paste and a more intense, nuttier flavour from longer ageing. Emmental has the characteristic large holes (eyes), a softer, milder flavour and lower salt content. In fondue, both are combined: Gruyère for depth and flavour, Emmental for meltability.
How long does authentic Gruyère AOP age?
Minimum 5 months for the standard variant. Réserve Gruyère ages 10–12 months, and vieux (old) a minimum of 15 months. Longer ageing produces a more intense, sharper flavour with crystal formation similar to umami-rich granules, comparable to Parmesan.
Is Gruyère suitable for people with lactose intolerance?
Gruyère is a hard cheese with a minimum ageing time of 5 months. During this process, most lactose is broken down by bacterial activity. Residual lactose is typically below 0.1 g per 100 g, which most people with lactose intolerance can tolerate. Always consult a dietitian if in doubt.
At what temperature should you store Gruyère?
Store Gruyère at 2 tot 4 degrees Celsius, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Gruyère professionally?
The primary professional technique for Gruyère is Fondue at 70-75 graden Celsius for 15-20 min. Always verify core temperature with a calibrated probe thermometer.
Does Gruyère contain allergens?
Gruyère contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
