Gruyere
See also: Gruyere (homonymy)
The Gruyere is a Fromage Suisse, which draws its name from the Gruyère, a district of the Canton of Freiburg, where it is manufactured (see also Gruyères, Swiss city).
Out of Switzerland, for a long time the term Gruyere was generic and it indicated as well a Swiss cheese as a cheese French. Today one usually speaks about cheeses of the family of the Gruyere to which are related the county, the Beaufort and the the Jura. Many people confuse also the Gruyere and the Emmental; however if the latter has holes, it is not the case for the Gruyere.
It profits from a Swiss Appellation of controlled origin since the July 26th 2001. Its production zone extends to the cantons from Freiburg, Vaud, Neuchâtel, the Jura, with the districts of Courtelary, the Neuveville and Moutier, like with the communes of Ferenbalm, Guggisberg, Mühleberg, Münchenwiler, Rüschegg and Wahlern in the Canton of Bern.
A project of AOC French Gruyère is in hand. The French Gruyere should however differ from its Swiss counterpart: it will be a little higher, a little larger and especially it will present holes!
History
The first mention of the word Gruyere ( gruière ) goes back to the 17th century, but since the Antiquité this area is known to produce a full fat cheese. During the 18th century, Freibourgeses are established in the cantons of Vaud, of the Valais, in Franche-Comté, in the the Jura and in Savoy, exporting with them them know-how.
In 1762 the French Academy adds the word Gruyere to its dictionary by specifying that it is about a cheese coming from the Gruyere area.
Description
It is a Fromage with the whole cow's milk, with cooked pressed paste, but with believed milk. Its grinding stone has a round form and presents a emmorgée crust, granulated, uniformly brownish and healthy. The format must be normal and proportioned well. The heel of the grinding stone must be slightly convex. Its dimensions must be for its height, from 9,5 to 12 cm, for its diameter, from 55 to 65 cm, and for a weight from 25 to 40 kg.
One needs approximately 400 liters of milk for a grinding stone of 35 kg. The cheese is refined for one period from 5 to 12 months. During this refining the grinding stones are turned over and rubbed with salt water. It is a cheese which does not present holes, contrary to the legend, but it can on the other hand be split.
| Random links: | Cheese cake | Plantilla (programación) | Carlos (footballer) | Rianxo | Frogs Baseball und Softball Sissach Club | Mangoosta | Tupolev_Tu-144 |