Gruyere is a Swiss cheese with a nutty, slightly sweet flavor that varies in taste and character based on age and maker. Gruyere d’Alpage is considered the best quality, and it is important to consider flavors and uses when choosing a variety. The cheese is classified as Classic, Reserve, and d’Alpage, with aging affecting flavor and texture. The best quality cheese can be found in cheese and specialty shops or by mail order.
A member of the Swiss cheese family, Gruyere is a rich, hard cow’s milk cheese with a nutty and slightly sweet flavor, sometimes with mushroom notes. While all types of gruyere share certain characteristics, they vary slightly in taste and character based on the age and maker of the cheese. So when choosing the best type, consider what your tastes are and what you will be using it for. Younger cheeses, for example, tend to be softer with a milder flavor; older varieties are harder with bolder flavors. As a general rule, Gruyere d’Alpage is widely considered to be the best quality. Outside of Switzerland, the best places to find high-quality varieties are typically in cheese and specialty shops or by mail order.
Gruyere bears an appellation d’origine controlee (AOC), or protected designation of origin, which indicates that only cheese produced in the Gruyere Valley may be sold as gruyere. While this ensures a certain level of quality, there is still a great deal of variety between the types. The first step in choosing a suitable variety is to consider which flavors will work with the dish you are preparing. Flavors range from sweet and nutty to earthy and pungent. Cheese can be used in a variety of ways, including in sandwiches, quiches, as an ingredient in fondue, melted over French onion soup, or simply eaten.
The age of the cheese also plays a big part in the differences between this artisanal cheese. Gruyere’s bold, earthy flavor deepens with age, so if you prefer a softer cheese, choose a younger cheese. Younger cheeses are also softer, making them ideal for melting; aged varieties are harder, with slight crystallization.
There are three main classifications of Gruyere: Classic, Reserve and d’Alpage. The classic is a younger cheese that has a minimum aging of five months. The Reserve variety is a ripened cheese and older than the best rounds that have been aged 10 to 16 months. Some reserve varieties are cave-aged, which gives them a toasty flavor after 12 months. Finally, although Gruyere d’Alpage is aged for 5 to 10 months, it is considered the best variety of this type of cheese. Made only with Tarines special cow’s milk, Tipo d’Alpage is only available from April or May to October, making it a seasonal delicacy.
You’ll typically find the best Gruyère in the best quality stores. If your town has a cheese or cheese shop, then make it your first stop. Their produce will typically be fresher and higher quality than what you’ll find at the supermarket. Additionally, the people at the cheese shop may be able to help you find a variety that fits your tastes, needs, and budget. Often they will let you try samples to help you decide. For a fun evening, select a few different types and host a cheese tasting to determine your favorite. If you don’t have a specialty store nearby, another option for finding the best quality and variety is by mail order.
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