Flavor description
Gruyère (groo-YEHR) cheese, named for the Swiss village that produces it, is made of cow’s milk. Noted for its smooth, nutty flavor, gruyère has small holes similar to Swiss cheese. Gruyere is aged for up to 12 months, resulting in an ivory colored cheese.
How to use
Gruyère is the basic ingredient in fondue, but can be used instead of Swiss cheese as well. Because it melts well, Gruyère works well in soufflés or a topping for soup.
How to find
Available at your local grocery store.
Substitutes
Swiss, Emmentaler, or Jarlsberg cheese
Related Recipes
Prosciutto and Gruyère Strombolis
Spinach and Gruyère Souffle
Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce
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