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Behind the Rind Starring Le Gruyere

By Allison Burch, October 20, 2010  |  Meet the Blogger  |  More Posts by Allison Burch
Le Gruyère is one of the world's greatest cheeses — a uniquely Swiss, traditionally made product that's been wowing cheese lovers for centuries. The techniques for producing this cheese have changed little throughout its history. Recipes and methods have been handed down for hundreds of years, and AOC designation ensures that true Le Gruyère comes only from a traditional production area in western Switzerland. Our reserve Le Gruyère is produced and aged for us in the foothills of the Swiss Alps. Local dairy farmers deliver fresh milk to the cheesemakers where the master cheesemaker mixes, presses and ages the cheese in small batches in accordance with strict standards for quality and authenticity. See this process in action as our Global Cheese Buyer, Cathy Strange, takes you along on her Cheese Travels:
Le Gruyère has a classic flavor profile: nutty, creamy and complex, with hints of fruit and spice. Experience it by the slice, on a cheese plate or melted into fondue, or in other outstanding dishes, like: Go Behind the Rind for more Le Gruyère recipes and serving tips and follow Cathy Strange on @WFMCheese. Tell us, do you fondue? What foods are your favorite dippers?
Category: Trends & New Stuff

 

5 Comments

Comments

amanda says ...
I make an amazing homemade mac & cheese with just a touch of Le Gruyère shredded in as my secret ingredient! (although, I suppose by telling you this it's no longer a secret.)
10/20/2010 6:42:24 PM CDT
IsabelleArtist says ...
Le Gruyère is so wonderful. I love cutting crusty bread into cubes then dipping those into the fondue pot. I also like broccoli. Deeeeelicious!
10/21/2010 4:53:25 AM CDT
SusieBee says ...
Haven't done fondue but bought some gruyere last week and made gougeres, with whole wheat flour. They were amazing little puff balls of cheese! http://eatlittleeatbig.blogspot.com/2010/10/gougeres-with-whole-wheat-flour.html
10/20/2010 7:36:42 PM CDT
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thank's a lot for thsi great post
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