Fruyere gruyere,Berneruyere gruyere
When I was a kid, we used to refer to Swiss cheese as rat cheese, because it was the type of cheese always depicted in cartoons featuring mice and rats. Later I learned that not all cheese with holes is Swiss cheese and not all Swiss cheese has holes.  A type of yellow cheese made of sheep milk, cow milk or goat milk. In Albania, Bulgaria, Republic of Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Gruyere gruyère cheese is generally known as one of the finest cheeses for, baking having a distinctive but not overpowering. Taste in, Quiche gruyere gruyère adds savoriness without overshadowing the. Other ingredients it is a good, melting cheese particularly suited, for fondues Along with Vacherin. and emmental Gruyere gruyère is sweet but slightly, salty with a flavor that varies widely with. Age it is often described as creamy and nutty when, young becoming more, assertive, earthy and complex as it. Matures when fully (aged five months to a) year it tends to have small cracks which impart a slightly grainy. texture The classification of cheeses. Cheeses are normally classified according to firmness, which varies with the degree of moisture. The moisture content of firm cheeses may be as low as 30%, while that of soft or fresh cheeses may be as high as 80%. In North America, these cheeses are mostly made using Cheddar cheese, whereas in Europe, Emmental and Gruyere gruyère. Predominate process cheeses have different names depending on the quantity of cheese they (contain process, cheese process cheese, food cheese). spread To make Gruyere, gruyère raw milk is heated to °34 (c °93) f in a copper, vat and then curdled by the addition of liquid. Rennet the curd is cut up into pea sized pieces and, stirred releasing. Whey the curd is cooked at °43 (c °109), f and raised quickly to °54 (c °129). f Gruyere gruyère is sweet but slightly, salty with a flavor that varies widely with. Age it is often described as creamy and nutty when, young becoming more, assertive, earthy and complex as it. Matures when fully (aged five months to a) year it tends to have small cracks which impart a slightly grainy. texture Le Gruyere Gruyère SWITZERLAND aoc has many different, varieties with different aged, profiles and an organic version of the cheese is also. Sold there is a special variety that is produced only in summer on The Swiss: alps The Le Gruyere GRUYèRE Switzerland. Aoc, alpage generally one can distinguish the following. age profiles Gruyere gruyère is sweet but slightly, salty with a flavor that varies widely with. Age it is often described as creamy and nutty when, young becoming more, assertive, earthy and complex as it. Matures when fully (aged five months to a) year it tends to have small cracks which impart a slightly grainy. texture [ɡʁyjɛʁ] , German: Greyerzer) is a hard yellow cheese, named after the town of Gruyeres gruyères In, switzerland and originated in the cantons Of, Fribourg, Vaud, Neuchatel, neuchâtel Jura. and berne Gruyere gruyère is sweet but slightly, salty with a flavor that varies widely with. Age it is often described as creamy and nutty when, young becoming more, assertive, earthy and complex as it. Matures when fully (aged five months to a) year it tends to have small cracks which impart a slightly grainy. texture Le Gruyere d'Alpage is considered to be highly flavorful and the prized version of Gruyere. Gruyere is also a term used to describe mountain cheeses as a whole, particularly referencing some of the mountain cheese produced in France such as Comte and Beaufort. Because Gruyere is a name-controlled cheese, the French cousins cannot be named Gruyere. Additionally, French Gruyere style cheeses must have holes in them and Swiss Gruyere does not. Gruyere is one of Switzerland's most popular cheeses. It is a name-controlled cheese made from cows milk and named after the town of Gruyere. It is now currently produced in the Fribourg region of Switzerland and made much in the same way as Emmental but in 80lb wheels rather than 200lb wheels.  Add the bechamel sauce and stir until well combined. Set aside. Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside. In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine. Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture.  This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
http://homecooking.about.com/od/cheeseinformation/a/swisscheesehist.htm https://en.wikipedia.org/wiki/List_of_cheeses https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese http://ikonet.com/en/visualdictionary/static/us/classification_cheeses https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese https://en.wikipedia.org/wiki/Gruy%C3%A8re_cheese http://cheeselibrary.com/gruyere.html http://www.foodnetwork.com/recipes/emeril-lagasse/macaroni-with-4-cheeses-recipe.html#! https://en.wikipedia.org/wiki/List_of_cheeses
different types of gruyere cheese