Summary
Introduction to Gruyère Cheese
Gruyère is the most produced and consumed cheese in Switzerland, with 30,000 tons produced annually. It is a key component of Swiss fondue and has a long heritage, with records of cheese making dating back to the 12th century.
Production Process
The production of Gruyère involves the following steps:
- Milk is supplied twice a day, with 4,800 liters of unpasteurized milk used to produce 12 wheels of Gruyère AOP.
- Starter cultures and rennet are added to the milk to mature and curdle it.
- The curd is cut and heated to 57 degrees Celsius, then pumped out onto molds and drained.
- Each wheel is pressed for 24 hours, then dipped in a concentrated salt bath for 24 hours.
- The cheese is stored at around 15 degrees Celsius and turned regularly, with the rind washed and kept on wooden shelves.
Aging Process
Gruyère is aged for a minimum of 5 months, but can be aged up to 16 months for a sharper taste. The aging process affects the flavor and texture of the cheese, with younger cheeses being milder and older cheeses being richer and more grainy.
Uses of Gruyère
Gruyère is a popular ingredient in Swiss fondue, and is also used in French onion soup, cordon bleu, quiche, and other dishes. Its distinct but not overpowering taste makes it a versatile cheese for cooking.
Authentication and Protection
Gruyère has been granted AOP protection from the EU, meaning that it must be made using traditional know-how, aged for a minimum of 5 months, and made using raw milk from natural fat cows. Each wheel must have a casein mark, the number of the cheese factory, and a date of production. The name “Gruyère” is protected around the world, and the Maison de Gruyère takes steps to protect itself against copycat products.
Key Vocabulary
| Term | Definition | Example Usage |
|---|---|---|
| Gruyère | A type of Swiss cheese with a long heritage, known for its nutty and creamy flavor. | Gruyère is often used in Swiss fondue and French onion soup. |
| AOP | Appellation d’Origine Protégée, a European Union certification that protects the name and production methods of certain products. | Gruyère has been granted AOP protection, ensuring its traditional production methods are preserved. |
| Starter cultures | Microorganisms added to milk to initiate the fermentation process and develop the cheese’s flavor and texture. | Starter cultures are added to the milk during the production of Gruyère to mature and curdle it. |
| Rennet | An enzyme used to coagulate milk, separating it into curds and whey. | Rennet is added to the milk during the production of Gruyère to help curdle it. |
| Curd | The solid parts of milk that separate from the whey during the cheese-making process. | The curd is cut and heated during the production of Gruyère to develop its texture and flavor. |
| Aging process | The period of time during which cheese is allowed to mature and develop its flavor and texture. | Gruyère is aged for a minimum of 5 months to develop its characteristic flavor and texture. |
| Casein mark | A mark or label on a cheese wheel that indicates its authenticity and compliance with production regulations. | Each wheel of Gruyère must have a casein mark to ensure its authenticity. |
| Fondue | A traditional Swiss dish made from melted cheese, wine, and bread. | Gruyère is a key component of Swiss fondue, adding its rich and creamy flavor to the dish. |
| Cordon bleu | A dish made from chicken or veal filled with ham and cheese, then breaded and fried. | Gruyère is often used in cordon bleu to add its rich and creamy flavor to the dish. |
| Quiche | A French savory tart made from eggs, cream, and cheese, often served as a main dish or side. | Gruyère is often used in quiche to add its rich and creamy flavor to the dish. |
Watch The Video
Vocabulary Quiz
1. Which word means ‘a natural process that happens as something gets older’ in the context of Gruyère cheese production?
A) Pasteurization
B) Fermentation
C) Aging
D) Purification
2. What is the term for the official recognition and protection given to Gruyère cheese by the EU?
A) AOC
B) ISO
C) AOP
D) HACCP
3. What is the purpose of adding rennet to the milk in the production of Gruyère cheese?
A) To pasteurize the milk
B) To add flavor to the cheese
C) To mature and curdle the milk
D) To reduce the fat content of the milk
4. What is the minimum temperature in degrees Celsius that the curd is heated to during the production of Gruyère cheese?
A) 50
B) 55
C) 57
D) 60
5. What is the name of the organization that takes steps to protect Gruyère cheese against copycat products?
A) Maison de Fromage
B) The Cheese Protection Agency
C) Maison de Gruyère
D) The Swiss Cheese Association
Answer Key:
1. C
2. C
3. C
4. C
5. C
Grammar Focus
Grammar Focus: Passive Voice
Grammar Quiz:
1. The production of Gruyère _______ in Switzerland for centuries.
- is made
- has been made
- was made
- will be made
2. Each wheel of Gruyère _______ for 24 hours before being dipped in a salt bath.
- is pressed
- was pressed
- will be pressed
- has been pressed
3. The aging process of Gruyère _______ to affect its flavor and texture.
- is designed
- was designed
- has been designed
- will be designed
4. Gruyère _______ with a minimum of 5 months of aging to be considered authentic.
- must be aged
- will be aged
- has been aged
- was aged
5. The name “Gruyère” _______ around the world to protect against copycat products.
- is protected
- was protected
- will be protected
- has been protected
Answer Key:
1. has been made
2. is pressed
3. is designed
4. must be aged
5. is protected