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, along with Vacherin Fribourgeois and Emmental. It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop le tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyère. Sparkling apple cider and Bock beer are also beverage affinities.
Le Gruyère AOP Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 months in humid caves with a humidity of 95% and a temperature of 13.5 °C. It is the only cheese that has won the title of best cheese of the world at the World Cheese Awards four times: in 1992, 2002, 2005 and 2015. - wikipedia #gruyere #quiche #melting #cheese #fondue #vacherin #emmental #onionsoup #sandwich #cordonbleu #whitewine #riesling #sparkling #applecider #bock #beer #cheese4asiapacific #margotfromages #swiss #switzerland