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Gruyere, Emmi
While Switzerland is the
country most people associate with Gruyere's origin, primarily because of the
Swiss town Gruyeres, there's more to this fondulicous cheese's history. About a
thousand years ago, the Holy Roman Empire extended its wily grip around all of
what we now know as France, Switzerland, and some of Germany, and the forests of
this area were called "gruyeres." Charlemagne's men sold wood to the
cheesemakers of the area to power their curd cooking kettles, and the
cheesemakers paid for the wood with their cheeses. These are the cheeses that we
now know, eat, and love as Comte and Gruyere.
Master cheesemakers since 1782, Emmi is the agent company for traditional coop
of dairies and cheesemakers. This Gruyère is made just northeast of Lake Geneva
in Western Switzerland. Aged in natural caves where the air and natural bacteria
endow the cheese with a deep complexity, this cheese matures for at least a
year. This cheese is smooth in texture and has rich, beefy flavors that are
tempered by hints of apples and pears. Famously used in fondue recipes, this
cheese melts fabulously well and is amazing in grilled cheese sandwiches,
gratins, sauces, or just snacking.
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