American Gruyere Cheese
American Gruyere cheese is a semi-hard, pasteurized cow's milk cheese made in the style of Swiss Gruyère. It is made in the United States, where Wisconsin produces the most. It tastes mild, nutty and slightly buttery, with a little sweetness.
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Key Facts
| Country of Origin | United States |
| Specific Origin | Wisconsin, the U.S. |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Fat Content | ~30-34% |
| Moisture Content | ~36-40% |
| Rind | Natural or Brushed, Sometimes Waxed |
| Texture | Dense , Smooth |
| Flavor | Mild, Nutty, Slightly Buttery |
| Aroma | Mild, Slightly Nutty, Buttery |
| Colors | Pale Yellow to Golden |
| Forms | Block, Wheel, Sliced, Shredded |
| Age | Typically 3-6 months |
| Rennet Type | Microbial or Vegetarian (varies by producer) |
| Alternative Spellings | Gruyère |
What is American Gruyere Cheese?
Gruyere takes its name from the town of Gruyères in Fribourg, and the Swiss cheese comes from the Fribourg, Vaud, Neuchâtel, Jura and Bern cantons. Gruyère-style cheeses are also made in the United States, where Wisconsin has the largest output.
The name is open to American producers. A U.S. District Court ruled in 2021 that gruyere had become a generic term for a certain type of cheese, and the Fourth Circuit affirmed that decision in March 2023. Swiss producers still hold a US certification mark as Le Gruyère Switzerland AOC, secured in 2013. FDA standards of identity for Gruyere cheese call for small holes or eyes.
The Swiss method starts with raw cow's milk heated to 34 °C (93 °F) in a copper vat, then curdled with liquid rennet. The curd is cut into pea-sized pieces and stirred, cooked at 43 °C (109 °F) and raised quickly to 54 °C (129 °F), then pressed in moulds, salted in brine and smeared with bacteria. It ripens two months at room temperature on wooden boards and can be cured for 3 to 10 months, with long curing producing intense flavour.
Gruyere is sweet with a slightly salty edge, and the flavour shifts a lot with age. Young cheese tastes creamy and nutty. Fully aged, at five months to a year, it turns earthy and more assertive and develops small cracks that give a slightly grainy texture. Modern Gruyère has few if any eyes, which separates it from Emmental.
It melts well and is a standard choice for fondue, along with Vacherin Fribourgeois and Emmental. Bakers use it because the taste is distinctive without overpowering other ingredients, as in quiche. It also goes into French onion soup, croque-monsieur, and chicken and veal cordon bleu, and grated over salads and pasta. Riesling, sparkling cider and Bock beer pair well with it.
What Does American Gruyere Cheese Taste Like?
American Gruyere cheese tastes mild, nutty and slightly buttery, with a little sweetness. It smells mild too, with the same nutty and buttery notes. The texture is firm but creamy.
Most American Gruyere is aged for about 3 to 6 months. It tastes less complex than Swiss Gruyère, and the flavors that come from long aging are weaker.
Swiss Gruyère changes a lot with age. Young cheese tastes creamy and nutty. At five months to a year old, it turns earthy and stronger, with a slightly grainy texture.
How Do You Use American Gruyere Cheese?
American Gruyere is pale yellow to golden. You can buy it as a block, a wheel, slices or shreds.
Swiss Gruyère melts well, and American Gruyere is made in the same style. Cooks use Gruyère in these dishes:
- Fondue, often mixed with Emmental.
- Quiche, where it adds flavor without overpowering the other ingredients.
- French onion soup and croque-monsieur, a French toasted ham and cheese sandwich.
- Chicken or veal cordon bleu.
- Salads and pasta, grated on top.
Riesling, sparkling cider and Bock beer go well with Gruyère.
Substitutes for American Gruyere Cheese
These semi-hard cow's milk cheeses have a similar nutty or sweet flavor.
- Emmental is a semi-hard cow's milk cheese with a nutty, sweet flavor. Cooks often melt it with Gruyère in fondue.
- Jarlsberg is a semi-hard cow's milk cheese from Norway. It has a mild, sweet, nutty flavor and a mild, buttery smell, close to American Gruyere.
- Edam is a semi-hard cow's milk cheese with a sweet, milky, nutty and buttery flavor. Its texture is elastic.
- Gouda is a semi-hard cow's milk cheese with a sweet to nutty flavor. Its texture is crumbly and elastic.
Can You Eat the Rind of American Gruyere Cheese?
Do not eat the rind if it is coated in wax. Some American Gruyere has a wax coating, and wax is not eaten. Other American Gruyere has a natural or brushed rind.
Where Does the Name Gruyere Come From?
Gruyere is named after the town of Gruyères in Fribourg, Switzerland. It is also spelled Gruyère, with an accent. The cheese is called Greyerzer in German and Groviera in Italian.
Where to Buy American Gruyere Cheese
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Frequently Asked Questions
Is Gruyere a Swiss cheese?
Yes. Gruyère first came from Switzerland. It is the most popular Swiss cheese in Switzerland and in most of Europe. American Gruyere is made in the same style in the United States, where Wisconsin makes the most Gruyère-style cheese.
Is Gruyere the same as Swiss cheese?
No. People often confuse Gruyère with Emmental. Swiss cheese, now widely made in the United States, comes from Emmental, Switzerland. Modern Swiss Gruyère has few if any holes, while Emmental is known for them. U.S. FDA rules for Gruyere cheese do call for small holes.
Is Gruyere made in the U.S.?
Yes. Gruyère-style cheese is made in the United States and sold as American Gruyere. It is usually made from pasteurized milk and aged about 3 to 6 months. It tastes less complex than Swiss Gruyère, which starts with raw cow's milk and can cure for 3 to 10 months.
What type of cheese is Gruyere?
Swiss Gruyère is a hard cow's milk cheese, classed as a Swiss-type or Alpine cheese. American Gruyere is a semi-hard cow's milk cheese. It is usually pasteurized, has about 30 to 34% fat, and uses microbial or vegetarian rennet, depending on the producer.
How Does American Gruyere Cheese Compare?
The most relevant cheeses to compare American Gruyere against.
