Gruyere Cheese

Pronounced “Grew-yair”, this cheese has been produced since the 11th century in the Alpine area between Switzerland and France.

Best known for its use in fondue, gruyere has a nutty, rich, full bodied flavor and a firm texture with a few tiny eyes.

The surface is ripened with an inedible brown rind.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose gruyere cheese made from organic milk, free from hormones.

Selecting and Storing Gruyere Cheese

Choose organic gruyere cheese and keep refrigerated. Gruyere pairs well with chicken, potatoes, apples, pears, grapes, pickles, and mustards. For wines try fruity white wines such as Gewurztraminer and Sauvignon Blanc; red wines such as Merlot and Cabernet Franc.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Nuts, No Seeds, No Soy, No Poultry, No Gluten, No Corn, No Yeast, No Peanuts, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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