This hard cow’s milk cheese, originating from the picturesque town of Gruyère in Switzerland, is a protein powerhouse, containing an impressive 9 grams of protein per ounce (per the USDA Food Data Central). Its rich, nutty taste makes it a favorite among cheese enthusiasts and chefs alike, which is evidenced by its diverse culinary applications, as the cheese finds its way into steaming pots of soups and fondues, enriching them with its creamy goodness, as well as in classical French dishes like cordon bleu and quiche, elevating their flavors to perfection (per the Encyclopedia Britannica).
One of Gruyère’s unique distinctions lies in its protected status. Le Gruyère AOP has been granted the prestigious “Appellation d’Origine Protégée,” ensuring that the name Gruyère is reserved exclusively for cheese crafted in the town of Gruyère, Switzerland, and produced according to the same traditional recipe since 1115. Thus, it’s safe to say that Gruyère cheese embodies centuries of expertise and craftsmanship. Moreover, the cheese-making process adheres strictly to AOP specifications, prohibiting the use of additives, preservatives, pasteurization, or growth hormones, guaranteeing a pure and natural product.
Finally, Gruyère’s health benefits extend beyond the previous specifications. According to Nutrition Advance, being produced from the milk of grass-fed cows, this cheese contains slightly higher levels of omega-3 fatty acids compared to other cheeses. Moreover, Gruyère is exceptionally rich in calcium, vital for bone and teeth structure, as well as essential for muscle function and nerve communication within the body (via the National Institutes of Health).