Gruyere cheese: calorie content and composition, use in cooking. Description of the qualities of Gruyere cheese with a photo, its beneficial properties, as well as the use of a Swiss product in recipes Gruyere cheese composition

The phrase " Swiss cheese"Has long been entrenched in the minds of an elite, best cheese High Quality. Few cheeses can boast such high marks and recognition. Only a high-quality product made according to a strictly fixed technology and with increased control over its observance can be called Swiss.

What kind of cheese is that?

Such products include Gruyere cheese. Although this cheese has recently received the official name of the Swiss cheese, only since 2001 it rightfully belongs to the class of elite cheeses. It began to be produced in the XI century, after another six centuries they actively returned to this issue and continued to develop the recipe. For this cheese, France and Switzerland fought fiercely, proving that they are the birthplace of this elite product. In 2001, Switzerland was able to obtain AOC status, providing for strict control of the place of production of this cheese and securing a monopoly.

France also produced Conte and Beaufort cheeses using the same technologies. The French and Swiss versions are distinguished by some details - these are small holes and a more delicate texture in French cheeses, while Gruyere should not have holes at all, he belongs to the class of solid.

For its natural taste, calorie content, fat content and unusual notes, Gruyère cheese has received the highest award in the cheese-makers competition four times.

It is possible to call Gruyere cheese only if it was produced in Switzerland and only in the areas of Vaud, Jura, Neuchâtel, Friborg, Bern.

Like almost all Swiss cheeses, it was named after the area where it was produced. You can argue about taste for a long time if you do not know its features. At different times, it can be sweetish, salty, salty, mature and old. Young cheese, about five months old, has a sweetish taste, at eight months - salty, at nine months - ripe, rich nutty-fruity aroma, older than 1 year - old cheese with a rich and more tart taste... It is considered the most valuable, expensive and is called "Reserve" or " Top grade". It belongs to the number of fatty and high-calorie.

Distinctive feature of this product- a subtle nutty-fruity aroma, which at different times manifests itself more or less richly. Gruyere itself changes its texture over time from softer and more delicate to dense with a more intense tart flavor. As noted above, this type of cheese can only be produced in Switzerland. According to strictly controlled technology, 1 kg of cheese is obtained from 12 liters of the best Alpine milk of those very happy cows who graze all day on fertile meadows and eat fresh, rich in nutrients, juicy and young grass.

The manufacturing process begins with the collection of morning and evening milk, which is placed in a copper basin. To it is added a ferment from lactic bacteria and rennet (extract from the stomach of a calf, containing the necessary enzymes) and at a temperature of +34 degrees this mixture is maintained until curd and whey are formed. Further, with special knives, cottage cheese is chopped to the size of a rice grain, which subsequently gives it a unique structure and taste. After that, the temperature is raised to +54 degrees and the mass is languished until cooked, determining it by sticking and consistency. According to the technology, this time is about 45 minutes.

After obtaining the required consistency, the whey is drained, and the base for the future cheese is pressed in special molds with a brand name under a pressure of 900 kg for about 20 hours. Next, the cheese heads are soaked in a saline solution of 22% concentration for about a day, while the product receives about half of the required salt. Now you need to wait for it to ripen. It should mature in conditions as close as possible to basements. After all, it is they who provide the cheese with such a consistency, structure and taste.

Air humidity is permissible within 95–97%, temperature - + 13– + 14 degrees Celsius. The heads must be periodically turned over and rubbed with salt. It is at this time that a brown crust-shell forms on the cheese. The heads are formed with a diameter of 55–65 cm, the weight of the cheese reaches 25–40 kg. Therefore, it goes on sale cut into wedge-shaped pieces.

In principle, such a product can be consumed in a month, but according to technology, it will still be possible to eat it after five months of ripening. The fact is that after five months of ripening, young cheese undergoes strict quality control selection and only then goes on sale. Most of them are left to ripen further. The older the cheese, the fatter and more nutritious it is.

In Europe, this cheese is often used with varying degrees of ripening in the preparation of many dishes. But still, according to the recipe, the real Gruyere is hard cheese, the maturation period of which is more than one year.

Composition and calorie content

The elite and popularity of this cheese is determined not only by its recipe, but also by its composition. The value of this product is determined by the freshness and naturalness of the milk used in its preparation. This means that all enzymes and nutrients are not destroyed in such a way. heat treatment... That is, it contains milk, beneficial bacteria from lactic acid culture, enzymes from the calf stomach (abomasum) and salt.

However, this cheese is quite high-calorie and fatty. 100 g of the product contains 396 kcal, 27 g of protein, 31 g of fat, 0 g of carbohydrates, which means that it is quickly satiated with this product.

Benefit and harm

The composition of Gruyere cheese speaks of its benefits. These are enzymes milk fat, trace elements, minerals, vitamins A, B, D, E, K, PP. It is noteworthy that such a product contains about 9 times more nutrients than in the milk that is used to make it. Cheese is rich in vitamins A, P, retinol, B1, B2, B4, B5, B6, B9, B12, D, E, K. And also its constant companions are macroelements: K Ca, Mg, Na, P and trace elements: zinc , phosphorus, iron, manganese, selenium, copper.

The naturalness of the product provided it with essential carbohydrates, nonessential and essential amino acids, saturated fatty acids and polyunsaturated fats.

Thanks to such a rich content, such benefits of Gruyere cheese are obvious as:

• strengthens joints and bones;
• improves immunity;
• quickly restores the strength of the sick, elderly, athletes;
• replenishes energy reserves during physical exertion;
• fights depression, insomnia, nervous conditions;
• increases the level of hemoglobin in the blood;
• fights caries, strengthens teeth;
• increases pressure.

Due to the high level of calcium in the product, it is indispensable for smokers, whose absorption of calcium in the body deteriorates with age. And also it will be useful for lactating and pregnant women. It will help athletes recover from exercise and provide additional energy for the body. However, not all natural products are created equal for everyone.

This cheese is not recommended for people with high blood pressure, acute or chronic pyelonephritis, and those who are allergic to dairy products. It is not recommended for overweight people, because it is quite fatty and high in calories.

Important! Real Gruyère cheese is produced only in Switzerland, but due to the high price (from £ 30 per 1 kg) it is extremely rare for a Russian consumer. The price in stores ranges from 200 to 400 rubles per 200 grams of the product.

Varieties and popular brands

Le Gruyère Switzerland AOC Alpage is very popular. The peculiarity of this variety is that it is made only from Alpine milk of free-range cows. It is produced in small quantities and in smaller heads. The Belarusian manufacturer Postavy Gorodok took a chance and developed an analogue of the Swiss elite product. Belarusian cheeses have long been known to consumers as high quality, natural and very tasty. And this time they used new high-tech equipment and old recipes in order to become innovators and conquer the Russian market.

Popular Russian brands did not dare to make this cheese, because the technology is very tough, and the aging period of the cheese is long and difficult. The main component in the production is milk, so at the plant it undergoes the strictest quality control, is not pasteurized, and this achieves a high similarity of the Belarusian product with the original. According to the reviews of the most demanding buyers of Belarusian Gruyere cheese, it is worth noting that it has nutty-fruity notes, very similar in consistency and structure to the original, has the same fat and calorie content as the original. And therefore deservedly takes first place in the survey of buyers.

Cooking applications

Gruyere cheese is fatty and high in calories, which is an indisputable advantage in the preparation of many dishes in cooking. There are many recipes with its use.

Fondue

The main delicacy of the Swiss and French using this cheese is fondue. They dip in processed cheese bread, vegetables, gherkins, potatoes, meat and more. They put any ingredient on long, thin forks and dip them in hot cheese sauce. So, to make a fondue, you need the following ingredients:

• dry wine - 200 g;
• garlic - a few cloves;
• Gruyere cheese - 250 g;
• Emmental cheese - 250 g;
• vodka - 40 ml;
• lemon juice - 1 tablespoon;
• corn flour - 30-40 g;
• nutmeg and white pepper to taste.

Wine, lemon juice and garlic pressed through a press should be placed in a special fondue bowl and heated. Cheese should be grated and added to the wine when it is quite hot. It is forbidden to boil. It is recommended to use a wooden spatula for stirring. Wait until the cheese melts and then add flour mixed in vodka to the fondue. Stir everything slowly and simmer for about three minutes. Finally, add nutmeg and white pepper. The dish is ready.

The main thing is to observe consistency and proportions. If, nevertheless, the dish is too liquid, it is worth adding a little more flour or starch, and if thick - white wine. Cooking should be done in utensils with non-stick coating... The fondue is served hot, so to maintain the temperature, cookware with cheese sauce heated with a candle or a heating pad from below.

Cheese soup with croutons

The French, on the other hand, consider Gruyere cheese indispensable in their classic cheese soup. It perfectly emphasizes the taste and retains the required consistency. For cooking cheese soup with croutons you will need the following ingredients:

• red onion - 400 g;
• leeks - 120 g;
• beef, chicken or other low-fat broth - 1 liter;
• dry wine - 100 ml;
• vegetable oil- 15–20 ml;
• garlic - 1 clove;
• butter- 20 g;
• Gruyere cheese - 50 g;
• bay leaf, thyme, salt, pepper to taste;
• bread croutons.

You need to cut the red onion into thin half rings and the leek into thin strips. It is worth chopping the garlic with a knife or through a press. The thyme leaves must be torn from the stem. Pour vegetable oil into a bowl with a thick bottom, add butter to it. The fire should be small. When the butter is melted, add the red onion, after 5-7 minutes add the leeks. And leave to languish for about 30 minutes.

Next, add garlic, thyme and wine. When the mixture warms up a little, add warm broth. Wait for boiling, add spices and salt. After boiling, the heat should be reduced to low and cooked for 20-25 minutes. It remains to get the heat-resistant soup bowls, pour the soup into them, put the croutons on top, sprinkle them with cheese and put them in the oven for 5-10 minutes. And that's all, a piece of France will be at every home.

Important! Due to its excellent melting properties and strong viscosity, Gruyere cheese is often added to all kinds of pastas, seasoned with salads, pizzas are baked with it, and recipes for all kinds of casseroles are created. He is a frequent visitor cheese platter due to its rich and bright taste.

Gruyere cheese, Swiss hard yellow cheese, mdzh 48% dry in-ve rich in vitamins and minerals such as: vitamin A - 30.1%, vitamin B2 - 15.5%, vitamin B5 - 11.2%, vitamin B12 - 53.3%, calcium - 101.1%, phosphorus - 75 , 6%, selenium - 26.4%, zinc - 32.5%

Benefits of Gruyere cheese, Swiss hard yellow cheese, mdzh. 48% dry in-ve

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in hematopoiesis. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), hereditary thrombasthenia.
• Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Gruyere cheese represents upper class cheese makers in Switzerland. The name directly depends on the place where this cheese is made, which is combed to hard grades... TO distinctive features This product has a very dense and homogeneous consistency. Cheese eyes are extremely rare in Gruyere cheese (see photo).

This product has a unique smell and spicy taste with characteristic nutty notes. Gruyere cheese belongs to the list of varieties, the origin of which is controlled by specialists. Depending on the exposure, several varieties of this product are distinguished:

• sweet - 5 months;
• semi salty - 8 months;
• salty - 9 months;
• top grade - 12 months;
• old - 15 months and more.

Gruyère cheese arrives on store shelves in heads that are approximately 50 cm in diameter and weigh from 25 to 40 kg. The top of the product is covered with a grainy crust, the color of which ranges from golden to brown. The fat content of such cheese is no more than 50%.

The production process for Gruyere cheese takes place in a specific sequence. To begin with, morning and evening milk are mixed in one large container. Then a special enzyme and an oxidizing agent are added to it. The folding process takes place within 40 minutes. It is very important to follow the process, because if you make a mistake even for a few minutes, the final product will be of low quality or even be considered a marriage. Then, using special knives for 7 minutes, the mass will be crushed into small granules. The next stage is heating the formed cheese grains for 40 minutes. to a temperature of no more than 56 degrees. Now the cheese maker must make sure with his own hands that the mass is elastic and ready for further processing. Then, with the help of a special pump, the mass is divided into forms and the whey is separated. Further, the cheese mass is sent under a press, the weight of which reaches up to 900 kg. This molding takes up to 20 hours, during which time the heads are turned over from time to time. After that, it is sent to a saline solution for a day. At the last stage, the Gruyere cheese ripens in special cellars, where the temperature is kept at 14 degrees.

Gruyere cheese has a salty sweet taste. To get 1 kg of the final product, you need to spend exactly 12 liters of milk.

How to choose and store Swiss Gruyere cheese?

When choosing Gruyere cheese, you should look for loaves that bear the AOC or AOP mark, which indicates the authenticity of this product. It is worth storing cheese in the refrigerator after wrapping it with cling film.

Beneficial features

The benefits of Gruyere cheese are due to the presence of vitamins and minerals. It contains choline, which normalizes blood cholesterol levels and helps get rid of edema. Due to the presence of phosphorus and calcium, the process of regeneration and strengthening of bone tissue is activated. In addition, these minerals improve the condition of nails, hair and teeth. There is magnesium in Gruyere cheese, which is necessary for the normal functioning of the heart muscle. Given the potassium content, the activity of the cardiovascular system improves. Sodium is also part of this cheese, which is responsible for the water balance in the body. This is just a small list of useful substances that have a beneficial effect on the vital activity of the body as a whole.

Gruyere cheese contains natural substances that provide the body with the necessary energy for a long time. It also contains many proteins that have a beneficial effect on the condition of muscles, skin, blood and cartilage tissue.

Cooking use

Gruyere cheese is a great snack on its own and is often found on cheese platters. This cheese is used for national dish Switzerland - Fondue. In addition, this product is used in baking recipes, especially in France. Gruyere cheese goes well with meat and vegetables, and is also used in first courses, pasta and salads. The flavor and aroma of this product are revealed more widely when combined with white wine, apple cider and dark beer.

Harm of Gruyere cheese and contraindications

Gruyere cheese can harm people with an individual intolerance to the product. Given the high lipid content, it is necessary to abandon its use during the period of weight loss, as well as with obesity.