Healthy Food Database
Gruyère is named for the valley of the same name in the canton of Fribourg in Switzerland. Gruyere is a cooked cheese with a firm, smooth texture, relatively strong flavour and well-spaced, medium-size holes. It is also used in France. Gruyere is used mainly in fondue cooking.
Category: Cheese
In Season:
all year
To Buy:
The best gruyere to buy is aged, and available from a good deli or specialty cheese shop.
To Store:
Store in the fridge well wrapped in calico or greaseproof paper. Be careful not to let it dry out. Gruyere will keep for up to a month well wrapped.
Tips & Tricks:
If you are going to indulge occasionally in higher fat cheeses - make sure they are of a good quality.
Cooking Tips:
Because it retains a smooth texture when melted it is ideal for grilling and melting.
Nutrition per Per serve:
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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