 | Description: This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere! Enjoy this traditional favorite julienned into a chef's salad, melted on a hot open-faced sandwich, or of course, in a classic cheese fondue. Won the Silver Medal in the World Cheese Awards. Made from unpasteurized cow's milk.
Provided by igourmet.com
Type of Milk: Cow
Where is it Produced: Switzerland
Wine Pairings:
| Vermentino: Great mineral forward, balanced high acidy with hints of lime bring out the grass and flower elements of the cheese.
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| Cinsault: The fruity, earthiness, with a light to medium body of the wine added to the almond tones and the cave attributes of the cheese makes for a great pairing.
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| Riesling: The perfect wine for cheese, for Gruyere especially. The nice acid, bright fruit pair well with the cave, straw and floral flavors of the cheese
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| Pinot Grigio: The bright, clean crispness of the wine works so well with the earthy, slightly mushroomy elements of the cheese. Look for well aged versions of the cheese, a year is best.
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| Sauvignon Blanc: The nice high acid, grapfuit and citrus charecter of the wine cuts the butterfat, creates balance with the toasted almond, cave influenced flavors in the cheese.
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Current Price at igourmet.com: $ 0.00 |
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