Gruyère is a hard yellow Swiss cheese that originated in Switzerland. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013.
Gruyère is classified as a Swiss-type or Alpine cheese, and is sweet but slightly salty. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures.
Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues. It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich.
Gruyere cheese AOP - 6 months
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