Gruyere cheese composition. Swiss cheese "Gruyère": description, features, properties and interesting facts

Today we bring to your attention a kind of cheese that cannot be ignored. (French Gruyère) - yellow hard cheese made from cow's milk... The variety is named after the Swiss city of Gruyeres. This cheese is produced in the cantons of Friborg, Vaud, Neuchâtel, Jura and Bern. In 2001, Gruyeres received the AOC certificate, according to which the status of a Swiss variety was finally fixed for this cheese. Until that time, there was debate over whether a similar french cheese have the same name (French Gruyere is usually understood as such varieties as Conte and Beaufort). According to the agricultural law of France, there must be holes in the flesh of the French Gruyère, while in Swiss cheese they usually do not.

Gruyere is sweet, although slightly salty. The taste can vary greatly depending on the aging period. Young cheese is often called cream cheese with nutty notes. The matured Gruyere flavor becomes more intense, a complex bouquet with earthy nuances emerges. When the cheese is aged for 5 months to a year, small holes and cracks begin to form in the pulp, which gives the mouth a slight graininess. For the production of an 80 kg head of Gruyere cheese, about 800 liters of milk are needed.

Due to its characteristic flavor, but not overwhelming other ingredients, Gruyere is also considered one of the most suitable cheeses for baking. Such a dish as quiche ( open pie stuffed with beaten eggs, cheese and other ingredients) Gruyere adds flavor without overlapping other ingredients. This cheese melts well, therefore, along with the Vashrain and Emmental varieties, it is often used for fondue. It is also added to traditional French onion soup and croque monsieur - classic sandwich with sausage and cheese. Gruyere is an indispensable ingredient for preparing chicken and veal "cordon bleu". It's also a great table cheese. They are often sprinkled on salads and pastas. Another traditional garlic soup served in toasted bread can be cited as an example of the use of grated Gruyere cheese. White wines such as Riesling go well with this cheese. You can also safely combine Gruyere with sparkling apple cider or dark beer.

Production:
Raw milk is heated to 34 ° C in a copper kettle. The rennet is then added and left to curd. The resulting mass is cut in such a way that each "grain" becomes the size of a grain of rice. After that, the serum should drain. The mass is boiled at 43 ° C, then the temperature is raised sharply to 54 ° C. After the cottage cheese dries up, it is laid out in special forms and pressed. The future cheese is salted in brine and kept for two months at room temperature usually on wooden shelves.

Gruyere cheese is extremely popular in Greece, which is called asγραβιέρα there.Gruyere cheeses are also produced in the USA. Wisconsin is the center for the production of this cheese in America.

In 2001, the Gruyère variety was certified by the AOC. Now the production and maturation of this cheese is controlled by Swiss law, and all Gruyeres producers must comply with strict requirements.

An important and longest-running part of the production of Le Gruyere Switzerland AOC cheese is "refining" (French affinage - "ripening").

According to the AOC, the climate in the cellar where the Swiss Gruyeres is aged should be as close as possible to that of a natural cave. This means that the humidity should be 94-98%. If the humidity is less, the cheese will dry out; however, if the humidity gets too high, the cheese will not ripen at all, but will become viscous and sticky. The temperature of the caves is 13-14 ° C. Such a relatively high temperature is required for the cheese to be ideal. If the temperature is even slightly lower, 10-12 ° C, this will significantly affect the result. The lower the temperature, the less the cheese is aged. However, the texture also changes: the pulp becomes firmer and more crumbly.

There are many variations of Le Gruyère Switzerland AOC cheese, which differ in the aging period. You can also find organic Gruyeres on sale. There is a special kind of Gruyere cheese - Le Gruyère Switzerland AOC Alpage... This cheese is only made in the summer in the Swiss Alps.

Also in Switzerland you can find Gruyère cheese with different marks regarding the aging period, for example, surchoix, vieux, salé, grotte. It's worth noting, however, that cheese with none of these is part of the AOC.

Le Gruyère Premier Cru- a special kind of Gruyere cheese. It is produced and aged exclusively in the canton of Friborg. This cheese matures for 14 months in caves with a humidity of 95% and a temperature of 13.5 ° C.

This is the only variety that has won the title. the best cheese in the world at the World Cheese Awards in London three times: in 1992, 2002 and 2005 (The Independent England, March 16, 2005).

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The traditional Swiss Gruyere cheese is a controlled origin product. That is, this can only be called a cheese that is produced according to certain technologies in a strictly defined place, namely in the cantons of Friborg, Jura, Vaud, and Neuchâtel. it has a spicy, slightly nutty taste. If in the photo with the caption “Gruyère” you see cheese with holes, then this is the so-called French Gruyere.

There are several types of this cheese. Differences are usually determined by the aging period, which determines the taste of the product. Soft cheese gruyere is stored for 5 months, semi-salted - 7 - 8 months, salted - 9-10 months, and gruyere top grade kept from a year. There is also a special type of this cheese - Alpine Gruyere. It is produced only in the summer months right on the high alpine pastures.

Unfortunately, Gruyere cheese is not always available, so you have to find analogues. The closest taste to it is Emmental cheese. From Russian cheeses Cheese "Altai" and "Swiss" will be a good substitute. It is worth remembering that the calorie content of Gruyere cheese is quite high, it is 413 kcal per 100 g of product. Therefore, those who follow a strict diet should consume this product in small quantities.

Continuing the theme of cheese reviews, I want to tell you about an exceptional cheese - this is a real Swiss Gruyere, which got its name from the name of a village in Switzerland.

In my collage own photos and a photo of a real production - the slope and the cows are real, and even the workshop, which can be seen from the window, stands on the same slope!

Background. I approached the purchase of this cheese in circles. At first I learned about it from a friend, was surprised at its price and shrugged my shoulders - that kind of money for cheese, I thought, was stupid to give. She insisted that I at least try. Honestly, I reacted to this with poorly concealed irritation, the red thread of which was “You can't forbid living beautifully! There is not enough for the rent, she eats Gruyere cheese! "

However, the storyline with the purchase of this cheese in the end developed by itself. At first I saw him in Auchan, and then "by chance, in the stream of human bustle" - when, in the first days after the announcement of sanctions, citizens took and grabbed all the usual cheeses, and only Gruyere remained in the "feeder" of cheeses in the Auchan hypermarket. I reached out my hand and wondered. The smallest piece cost 200 rubles. Heavy. Without a single hole. I also thought, "So this is what you are, Gruyere cheese." And so it happened several times - I enlightened that they are sold in several varieties, more expensive (1,700 rubles per kilogram) and cheaper (1,000 rubles per kg). The price depends on aging - the cheapest mild doux (kept for 5 months), the most expensive vieux (kept for 15 months or more). And for several months I lived, inwardly indignant at such world orders that true lovers of cheese cannot feast on the Swiss Gruyere.

And so, in the next visit to Auchan for shopping, my feet themselves led me to the cheese placers, exactly to the Grueres. Why not actually? I took a weighty piece of this vaunted Gruyere (at first I sniffed, the smell is knocked out of the package, it does not look like Parmesan or anything else from cheeses), and without any remorse I bought it for myself, not only for "taste", but also to "eat enough". I gave away less than 500 rubles for a small piece, but I do not regret it at all and, moreover, I will buy it now all the time. And it's worth it!

Here is a photo of the Ashanov price tag, a photo from the phone:

I come to the most interesting part of the story. When I was looking for a photo of a whole head of Gruyere cheese on the internet, I was just forced to read about it. I learned that it has been made according to the SAME recipe since 1100, and that there should not be a single hole in it (this is a marriage!), And how it is pressed, and how it is sustained (to be honest). There is no chemical rubbish in it! Ingredients: natural milk, enzymes, salt. And now the most important thing. At the exit, this cheese is 1. a delicious hard cheese (there is nothing to compare with), and 2. this is a list of vitamins (I generally keep quiet about amino acids, there is also a list of them and microelements - there will not be enough there either, two more control shots , but I do not quote these lists in the review):

Gruyere cheese, Switzerland. Vitamin content per 100 g of product:

Vitamin A:

Vitamin A (in international units) 948 IU

Vitamin A (Retinol Activity Equivalent) 271RAE

Vitamin A1 (retinol) 268 mcg

Alpha-carotene (vitamin A provitamin) 0 mcg

Beta-carotene (vitamin A provitamin) 33μg

B vitamins:

Vitamin B1 (thiamine) 0.060mmg

Vitamin B2 (riboflavin) 0.279 mg

Vitamin B3 (PP, niacin, nicotinic acid) 0.106 mg

Vitamin B4 (choline) 15.4 mg

Vitamin B5 (pantothenic acid, calcium pantothenate) 0.562mmg

Vitamin B6 (pyridoxine) 0.081 mg

Vitamin B9 (folic acid) 0 μg

Folate (folate derivative) 10 mcg

Vitamin 12m (added for enrichment in the product) 0.00 mcg

Vitamin C:

Vitamin C (ascorbic acid) 0.0 mg

Vitamin D:

Vitamin D (in international units) 24 IU

Vitamin D3 (cholecalciferol) 0.6 μg

Vitamin D (D2 + D3) 0.6 μg

Vitamin E:

Vitamin E (alpha-tocopherol) 0.28 mg

Vitamin K:

Vitamin K1 (phylloquinone) 2.7 μg

And now look here - this is the composition of the well-known Complivit, which seems to be useful, but it seems to be harmful (not proven), for me personally, like many people who "recover" from it, acne!

It turns out that it is better to eat this Gruyere (by balancing it with meat and other products) - and get a full dose of vitamin A, vitamins B (riboflavin against stress - here it is natural, moreover, it normalizes the redox system, which is of paramount importance). The only thing is that this cheese does not and cannot contain vitamin C, as well as folic acid (but there are derivatives). And if a person is preoccupied with the topic of proper vitaminization of his body, he will add the missing elements from the outside (I add iron, folic acid, and something else) and still achieve an optimal result without synthetically obtained vitamins.

In conclusion: I recently wrote about Goya Parmesan, and here's what I want to warn you about. Now it is fashionable to call the typical name of a group of products, including cheeses. For example, Goya parmesans are cheeses exclusively from the Goya province (Argentina), but manufacturers from Lithuania and other countries freely assign the name Goya to their cheeses, this is not prohibited. The same is no longer true for the Gruyeres. Switzerland is so concerned about the quality of its Gruyeres that it forbids calling Gruyeres cheeses produced according to the same recipe. And for the recipe, by the way, you need to graze absolutely healthy and clean dairy cows on the mountain slopes, like in the picture above. So the recipe may be the same - the Swiss reasoned - but the cheese will still be of a different quality and taste in another country. Therefore, Gruyeres can only be bought with the indication - made in Switzerland, the rest are fake.

I haven't written anything about taste. My family appreciated it so. Not to mention that this is a new cheese, I made sandwiches in the morning (blasphemy, they don't do that, they eat it like a delicacy). This is NOT NECESSARY TO DO:

You need at least this, or in a cheese plate:

There were three people at the table, only one of whom respects cheese (simpler, "cheaper"). And everyone knew that there was only Parmesan in the house. You know how many times I have been told, “Can you ... more of this cheese? Which is not parmesan. " So I "updated" three times. The situation developed approximately the same way as in the film "Heart of a Dog" - until the moment of Professor Preobrazhensky's remark: "Zina, take away, baby, vodka!"

It is really insanely tasty, unusual. Compare with other cheese - there is nothing to think about! And I firmly intend to buy it as an edible vitamin and beyond, primarily for a child. It’s a pity that I didn’t get to know him earlier - there would be fewer visits to the dentist, I would feel better - I feel all these "nuances of the quality of life" after meeting Gruyère.

_________________

Other cheese reviews: about cheese with mold ARLA Foods amba Castello Dana Blue - how to make an appetizer out of it.

Gruyeres is a cheese native to Switzerland. It is considered a real attraction of this European country... It is produced almost 30 thousand tons per year. The features of this product, as well as what can be used to replace it, will be discussed in our article.

The real Swiss cheese

Perhaps the phrase is a household word. It denotes a product, of course, cheese, of exceptional quality. And although more recently two countries - France and Switzerland - argued where exactly they first began to make Gruyeres, since 2001, cheese can officially consider Switzerland as its legal, documented homeland. Moreover, a special commission assigned him the status of “Denomination controlled by place of origin”. That is, only in this country (Switzerland) have the right to produce cheese under this brand and call it exactly "Gruyere". There are opinions that this product began to be made more than a thousand years ago. Just imagine how during this time the skill was perfected and all the nuances of its cooking were taken into account. Perhaps that is why Gruyere cheese is so popular in Europe and beyond.

Details about the taste and appearance of the product

Real Gruyere is a cheese made necessarily from unpasteurized cow's milk. It is best if the raw material was obtained in the summer, when the cows graze on the famous and eat fresh, tasty grass. The consistency of the cheese is quite dense, there are no characteristic holes in it, and its ripening period is on average a year. But, despite this, already four months after making the cheese, you can eat it. Experts say that its taste resembles dry fruit, but as it ripens, it becomes more tart, pronounced, acquiring an "earthy" aftertaste. Of course, professional tasters know better which shades of taste and aroma a given cheese should have. Otherwise, Gruyere is recommended to be used for cooking fondue(a traditional Swiss dish, very simple and tasty - in melted milk product dipping pieces of bread, meat, etc.). In addition, it is an excellent addition to wine, as well as an addition to spaghetti, salads and other dishes where cheese is traditionally placed.

What can replace Gruyere cheese?

Of course, not everyone can find Gruyere cheese in stores. How to replace it if, for example, the recipe says that this particular variety must be used to prepare the dish? Here is what the experts advise: firstly, it should be borne in mind that Gruyere is very much, therefore, an analogue should be looked for with the same characteristic. Most suitable for replacing a Swiss delicacy are Emmental or Jarlsberg cheeses. The first name is better known to Russian housewives - Emmental cheese can be found and bought in any large supermarket. Although, if you are looking for an even cheaper replacement, remember: Gruyere cheese is an analogue of, in fact, any hard cheese with a pronounced taste. That is, instead of it, you can put a product called "Russian" in the dish, although this will already be a little different. Still, nothing can replace the special, pronounced aroma of dried fruits.

Price of Gruyere cheese

It was mentioned that this product can be eaten after 4 months of special aging. However, there is a clear gradation of this cheese depending on its age. So, if it is 4-5 months old, it has the name “sweet”, but if the cheese is already 7-8 months old, then it is already “semi-salted”, and one-year-old Gruyere heads are labeled as “premium” or “reserve”. By the way, up to 12 liters of high-quality milk is used to make 1 kilogram of the product. And the heads themselves, which it would be better to call heads, have a weight of 25 to 40 kilograms and a diameter of 55-65 cm.Therefore, you will not see such a product on sale as a whole, as a rule, the heads are cut into large pieces wedge-shaped. Gruyere is a rather expensive cheese, especially outside its homeland. In Russian supermarkets, its price is about 300-400 rubles per package of 200 grams, that is, from 1,500 thousand rubles per 1 kilogram. Usually it is exported already in vacuum packaging with the appropriate inscription (Le Gruyere). Remember that the birthplace of real Gruyère cheese is Switzerland. The cheese, on the packaging of which any other country appears, is not original. Only a dairy product produced in the district of Gruyeres can bear this name.

What dishes are traditionally prepared using Gruyere

As we have already mentioned, the most popular dish from this product - fondue. It is traditional for France and Switzerland. Perhaps, only there residents can afford to buy half a kilogram of this delicacy (and nothing less is spent on fondue) and dip slices of bread, ham and other products to taste in it. Due to the fact that cheese melts well, it is often used for making fillings and sauces, it does not clog the taste of other ingredients. By the way, it is Gruyere that is used in classic recipe popular french dishes - onion soup... It also goes well with meat dishes... This cheese is one of the most loved in Europe. We hope that after reading the article, you will be interested in trying this product, which is rightfully considered the pride of its region - the small canton of Friborg (Gruyeres district) in Switzerland.

Gruyere cheese is a traditional Swiss cheese without holes produced in the canton of Friborg (Gruyere district). In 2001, the product received AOC status, which implies strict territorial control of its origin.

"Gruyeres" can only bear the name of cheese produced in the eponymous district in Switzerland. In other cases, the product is prohibited from selling under this name, it is considered a fake and is prosecuted by the law of the country of origin.

Distinctive features of the cheese are dense, homogeneous consistency, spicy nutty taste.

Depending on the duration of aging, the gruyere can be sweet (5 months), semi-salty (8 months), salty (9 months), premium (1 year), old (one and a half years or more). It is a natural supplier of fat for energy production, proteins - building muscle, bone, cartilage tissues, potassium, magnesium - maintaining heart health, phosphorus, calcium - strengthening, regenerating bones, teeth, nails, hair, sodium - maintaining water balance within normal limits, choline - to eliminate edema, normalize cholesterol levels. This view Cheese is widely used in national Swiss cuisine to create fondue and crispy casseroles.

Manufacturing technology

The history of the emergence of Gruyere falls on the XII century. It is known that to obtain 1 kg of cheese, 12 liters of "Alpine" cow's milk are required. It is believed that daily masters receive 48 heads of product per bitch.

In 1992, 2002, 2005, Gruyere was named the best cheese in the world. Currently, it belongs to the "gold fund" of Swiss cheese making.

The head has a cylindrical configuration, reaches 9.5-12 cm in height, 55-65 cm in diameter and weighs 25-40 kg. Cheese body without eyes, firm, yellow, grainy texture. The fat content of the product is 50%.

Le Gruyère AOP owes its excellent quality and unmistakable taste to a unique farming method of production and careful adherence to recipes at every stage, which is strictly controlled by cellar ripeners, milk producers and cheese makers.

Preparation of Gruyere cheese:

1. Selection of high quality cow's milk. To get a first-class product, shepherds carefully monitor the animal feed. In summer, they feed on alpine grasses, and with the arrival of cold weather - on greens from local meadows. It is strictly forbidden to introduce into the feeding of cows nutritional supplements... This makes milk a valuable nutritious product that is beneficial to human health.
2. Guarding. Morning milk is mixed with evening milk, then whey-based enzymes are added to the barrel to accelerate its maturation. After a while, rennet, extracted from the stomachs of calves, is introduced into the raw material in order to curdle the product. Within 40 minutes, curdled compact mass (kale) is transformed from milk in a vat, which is used later for making cheese. It is not boiled during the production process. Thanks to this, it preserves the taste of fresh milk.
3. Cutting and mixing. The kale is crushed with "lyre" (large knives) until a curd is obtained. Then the contents of the vat are heated to 57 degrees. On average, this takes about 45 minutes.
4. Casting into molds with subsequent product labeling. When the temperature reaches the required level, the curd grain will become like a grain of wheat in size. At the moment, the kale and whey, concentrated in the vat, are distilled into round forms, on which they put a casein mark, the number of the cheese factory, the inscription "Le Gruyère AOP" and the date of production. Each head is placed under a 900 kg press for 20 hours.
5. Salt bath. First of all, the cheese heads are freed from the oppression, immersed in a solution with a sodium chloride concentration of 22% per day. After 24 hours, they are taken out of the "salt bath" and placed in the cheese-maker's cellar for storage for three months. During this time, a protective crust forms on the surface of the heads.
6. Maturation in the cellar. After three months, the heads from the cheese dairy are lowered into a room in which the humidity is maintained at 90% and the temperature regime is in the range of 13-16 degrees above zero. Under these conditions, the product will slowly ripen (within 5-18 months). Cheese care is reduced to regular turning and rubbing with brine.

A characteristic feature of Gruyere is the release of ammonia odor during maturation.

1. Quality control. By the fourth month of aging, the cheese heads undergo strict quality control by members of the Interprofession du Gruyère association. The product goes on sale only after 5 months of maturation, provided that it meets the selection criteria.

Interestingly, the gastronomic characteristics of Le Gruyère AOP depend on the aging of the product. After 6-9 months, the heads emit a delicate unobtrusive aroma, have delicate taste... This cheese is classified as "Classique" ("Classic"). When the storage period of the Gruyere is increased to 10 months and more, it acquires a rich complex flavor bouquet, an intense smell, which is called Le Gruyère AOP Réserve ("Reserve").

Chemical composition

The beneficial properties of Gruyere depend on its aging period, which starts from 5 months and can go up to several years. Cheese contains minerals, vitamins, proteins, milk fat, extractives. Interestingly, the concentration of these nutrients in the product is 8-10 times higher than in milk.

Table No. 2 " Chemical composition gruyere cheese "

Name	Nutrient content per 100 g of product, mg
Vitamins
Choline (B4)	15,4
Pantothenic acid (B5)	0,562
Tocopherol (E)	0,28
Riboflavin (B2)	0,279
Retinol (A)	0,268
Niacin (B3)	0,106
Pyridoxine (B6)	0,081
Thiamin (B1)	0,06
Folic acid (B9)	0,01
Phylloquinone (C)	0,0027
Cyanocobalamin (B12)	0,0016
Cholecalciferol (D)	0,0006
Macronutrients
Calcium	1011,0
Phosphorus	605,0
Sodium	336,0
Potassium	81,0
Magnesium	36,0
Trace elements
Zinc	3,9
Iron	0,17
Copper	0,032
Manganese	0,017
Selenium	0,0145

To preserve its beneficial properties, Gruyere should be stored on the upper shelf of the refrigerator, where the temperature regime is maintained at 5-8 degrees. For maximum benefits, it is pre-heated in natural conditions before use.

Cheese should not be exposed heat treatment, since under the influence of high temperatures it is remelted, which leads to a change and destruction of the protein structure, an increase in the concentration of fat. As a result, after frying, roasting, Gruyere loses 60% of mineral compounds and 70% of proteins, B vitamins, which reduces it nutritional value... In addition, bad cholesterol remains in it.

The product is not subject to long-term storage. After opening the sealed package, it is recommended to eat it within 5-7 days.

Remember, for good digestion, cheese cannot be combined with meat, since the former contains phosphorus, and the latter contains zinc. When consumed simultaneously, both nutrients are involved in metabolic reactions. As a result, phosphorus slows down and partially prevents the complete absorption of zinc. The minimum interval between the intake of these products is 2 hours.

Benefit and harm

Hard cheese is a source of valuable probiotic cultures, easily digestible protein, amino acids, fatty acids, vitamins A, B, D, E, K, PP, macro- and microelements.

Effect on the body:

1. It slows down the aging process of the immune system, as a result, the body's resistance to infections, cancer cells increases, and the response to vaccines is accelerated.
2. Improves memory, work of the digestive tract, metabolic processes.
3. Helps to overcome depression, insomnia, soothes the nervous system.
4. Gives strength and energy.
5. Strengthens bones, maintains healthy teeth, joints, resists caries, ensures normal muscle performance, and reduces the risk of osteoporosis.
6. Increases blood pressure (useful for hypotensive patients).
7. Increases hemoglobin levels.

Swiss Gruyere cheese is a product with a high nutritional value(413 kcal per 100 g). It is useful in that it protects bone tissue from fractures, allows you to quickly replenish the calories expended. It should be consumed by nursing mothers, pregnant women, people involved in manual labor, children and the elderly. In addition, the product provides a special value for smokers, whose body loses its ability to absorb calcium due to the influence of nicotine. Swiss cheese helps alleviate some of the problem by supplying large quantities of the macronutrient.

In spite of beneficial features Gruyere is contraindicated in the following diseases: acute / chronic pyelonephritis, gastritis with high acidity, colitis, arterial hypertension, urolithiasis, cardiac edema, allergies to dairy products. In addition, cheese is excluded from the diet of obese people suffering from obesity, because due to its high calorie content, it can stimulate weight gain.

Cooking applications

Gruyere is used in European cuisine for making spaghetti, salads, sauces, casseroles, sandwiches, fondue, onion soup and baked goods (muffins, cookies). The cheese has a specific sweet-salty taste, dominated by notes of dried fruits and nuts. With age, the gastronomic bouquet becomes more tart. Thanks to its delicate taste, the young "classic" Gruyere goes well with fruity red wines.

What can replace the product?

Italian Pecorino cheese, Parmesan cheese, Grana Served, English Cheddar or Norwegian Yalsberg.

Traditionally, Gruyere is used to make the National dish Swiss cuisine - fondue, which is a melted cheese mixture with the addition of strong kirsch, garlic, nutmeg. It is made in a heat-resistant dish (kakelone) over an open fire. During the meal, pieces of gherkins, olives, bread and potatoes are planted on long forks and dipped in the resulting mass.

Fondue recipe

Ingredients:

• dry white wine - 200 ml;
• Gruyere cheese - 250 g;
• vodka (kirsch) - 30 ml;
• emmental cheese - 250 g;
• lemon juice - 5 ml;
• corn flour - 30 g;
• garlic - 1 clove;
• nutmeg and ground white pepper - to taste.

Cooking principle:

1. Grate the fondue container with garlic, pour in lemon juice and the wine, followed by heating, sweep until hot.
2. Grate cheese, add to the prepared base. Stir the mixture periodically with a wooden spatula. This will prevent the gruyere and emmental from curling up, and the mass will turn out without lumps.
3. Mix vodka with flour until you get homogeneous mass mushy state. Add to melted cheese. Hold the dish over the fire for three minutes.
4. Season with white pepper and freshly grated nutmeg, do not boil.

The finished fondue has a uniform consistency, hot and fatty.

Remember according to traditional recipe the cheese dish is made from Swiss Gruyere cheese and Friborg vasherand or emmental. The main condition is to take products in equal parts, to observe the sequence of laying the products. To prevent the contents of the caquelon from sticking to the walls of the pot during cooking, use a container with non-stick coating... If the mixture turns out to be too thick, it is diluted with wine (kirsch), liquid - it is introduced into the composition potato starch or cheese.

To keep the dish hot, a gas heater or a candle is installed under the legs of the dish.

Output

Gruyere - truly universal product, which can decorate, diversify almost any dish. It is a boiled pressed cheese with a delicate sweet-salty taste and a nutty flavor. It is widely used in cooking to create casseroles, muffins, pies, soups, main courses and soufflés. but traditional dish made from Gruyere is considered a fondue. It is served with semi-dry types of riesling. The sweet and sour taste of German alcohol is well set off by the nutty nuances of Swiss cheese. In other cases, Gruyere is served on cheese plate to calm whites (Flsare Tikay Pinot Gri, Chablis) or fruity red wines (Mercurey, Beaujolais, Chinon, Pinot Noir). At the same time, mature varieties are harmoniously combined with aged champagne.

Gruyere contains all the valuable components of milk: fat, protein, mineral salts, vitamins A, E, B, K, D, which are especially important for tuberculosis patients, pregnant women, lactating women, children and people with bone damage. Cheese is completely absorbed by the human body. It soothes, relieves stress, normalizes blood pressure, relieves insomnia, prevents caries, strengthens the immune system, supplies energy, stimulates appetite, normalizes intestinal microflora, improves brain function.

It is recommended to eat 100-150 g of gruyere daily. Due to the abundance of fats in the composition, it should be consumed exclusively for breakfast or lunch, since the body will spend a lot of energy to digest the product in the evening (for dinner), extracting unnecessary energy before bedtime. As a result, this can be displayed on the figure in the form of weight gain. Thus, cheeses and other nutritious foods (protein foods) are eaten exclusively until 14-00 to recharge your batteries. In the evening, preference should be given to easily digestible, dietary meals.