Swiss Gruyere cheese and manufacturing features. Nutritional value, benefits and harms of an elite fermented milk product. Recipes with him and interesting facts.
Gruyère is an elite hard cheese produced only by cheese-makers in Switzerland, the canton of Friborg (Gruyere district). The status of a product with controlled origin was obtained in 2001. The consistency is dense, there are practically no cavities (eyes) in the pulp. The aroma is intense, the color is yellow-creamy, the taste of young cheese is sweetish-salty, with a nutty flavor, when ripe is slightly earthy, with bitterness. The older the head, the saltier it is. On the territory of Switzerland, many subspecies of the main variety are produced, but the most expensive is the Alpine, which is produced only in high-mountainous pastures.
Features of making Gruyere cheese
The main difference between a fermented milk product of this type from similar ones is the special processing of raw materials. During pasteurization, it is not heated, so beneficial compounds and enzymes do not break down.
Features of cooking Gruyere cheese:
- The raw materials (fresh milk of morning and evening milking) are poured into copper vats, where long-term pasteurization is carried out at a temperature of 34 ° C. No food additives or preservatives are added.
- Starter culture - calcium chloride, rennet and bacterial cultures are placed in the same containers. The temperature is not raised. Guarding takes place within 40 minutes.
- Heating to 54-57 ° C is carried out only after the separation of the feedstock into fractions - whey and curd mass (kale). At this stage, Gruyere cheese is made, like all hard cheeses, - the curd is cut into grains. To do this, use a special installation, reminiscent of a submersible blender. Stirred, leave at constant temperature. After 2 hours, the first tests are made - for elasticity and adhesion.
- The cheese mass is filtered and primary pressing is carried out, trying to get rid of the whey. Cheese heads are formed: diameter - about 50 cm, weight - from 20 to 50 kg. Already at this stage, marking is carried out. The weight of the oppression (for several heads) is not less than 900 kg.
- The pressed heads are soaked in brine (22%) for a day. The semi-finished product is dried at a constant temperature of 12-18 ° C and placed in a special storage at 14-16 ° C.
- A special technology has been developed for ripening Gruyere cheese. The first 10 days, the heads are turned up to 6-8 times a day, filling with brine, then within 14 days this procedure will be repeated 1 time in 3-4 days, then for 90 days 1 time per week. Ammonia is released during aging.
- After 4, 5 months, a readiness test is carried out. Part of the cheese goes on sale, the rest of the product remains in storage.
The taste of Gruyere cheese varies depending on the degree of ripening: 5 months - sweet, 8 - semi-salty, 9 - salty. The elite top grades include heads that have been in storage for more than 12 months. After 15 months, the product is popular only among connoisseurs - you can feel the bitterness.
Maturity can also be determined by the crust. In young cheeses, it is golden and then darkens and turns dark brown.
Composition and calorie content of Gruyere cheese
The nutritional value of the product is high, therefore, when losing weight, it is better to refuse to enter the diet. In addition, during heat treatment, the beneficial substances in the composition are destroyed, and the only benefit when used is a feeling of satiety.
The calorie content of Gruyere cheese is 413 kcal per 100 g, of which:
- Proteins - 29.8 g;
- Fat - 32.3 g;
- Carbohydrates - 0.4 g;
- Water - 33.19 g.
Vitamins per 100 g:
- Vitamin A - 271 mcg;
- Retinol - 0.268 mg;
- Beta Carotene - 0.033 mg;
- Vitamin B1, thiamine - 0.06 mg;
- Vitamin B2, riboflavin - 0.279 mg;
- Vitamin B4, choline - 15.4 mg;
- Vitamin B5, pantothenic acid - 0.562 mg;
- Vitamin B6, pyridoxine - 0.081 mg;
- Vitamin B9, folate - 10 mcg;
- Vitamin B12, cobalamin - 1.6 mcg;
- Vitamin D, calciferol - 0.6 μg;
- Vitamin D3, cholecalciferol - 0.6 μg;
- Vitamin E, alpha tocopherol - 0.28 mg;
- Vitamin K, phylloquinone - 2.7 mcg;
- Vitamin PP - 0.106 mg.
Macronutrients per 100 g:
- Potassium, K - 81 mg;
- Calcium, Ca - 1011 mg;
- Magnesium, Mg - 36 mg;
- Sodium, Na - 336 mg;
- Phosphorus, Ph - 605 mg.
Microelements per 100 g:
- Iron, Fe - 0.17 mg;
- Manganese, Mn - 0.017 mg;
- Copper, Cu - 32 μg;
- Selenium, Se - 14.5 μg;
- Zinc, Zn - 3.9 mg.
Digestible carbohydrates are represented by mono- and disaccharides (sugars) - 0.36 g per 100 g.
Cholesterol in Gruyere cheese - 110 mg per 100 g.
Monounsaturated fatty acids per 100 g:
- Palmitoleic - 0.724 g;
- Oleic (omega-9) - 8.582 g.
Polyunsaturated fatty acids per 100 g:
- Linoleic acid - 1.3 g;
- Linolenic - 0.433 g.
In the composition of Gruyere cheese there are other useful organic compounds for which this product is valued:
- Leucine - essential for the formation of muscle tissue, accelerates regeneration at the cellular level, stimulates the production of serotonin.
- Valine - it is from this acid that energy enters the muscles.
- Glutamic acid - normalizes the acid-base balance and prevents the growth of neoplasms.
- Proline - improves joint mobility and flexibility of the spine; without this substance, muscular dystrophy and anemia develop, and the production of synovial fluid is impossible.
- Myristic acid - participates in lipid metabolism, stimulates the production of proteins, but can increase the level of bad cholesterol.
- Palmitic acid - it can be called a medicine for women, it stimulates the production of elastin and collagen, slows down natural aging.
- Stearic acid - protects epithelial tissues from harmful external influences.
But not only these substances are responsible for the benefits and harms of Gruyere cheese for the human body. The influence of omega-3 and omega-6 fatty acids is very important. Omega-3 lowers cholesterol levels, improves sexual function, and normalizes hormones. But with an overabundance of it, the blood liquefies. The harmful effect neutralizes omega-6 - increases clotting, but at the same time increases the likelihood of developing heart attacks and strokes.
Useful properties of Gruyere cheese
Due to the high calorie content of the product after consumption, the feeling of satiety remains for a long time, the energy reserve is replenished. But this is not the only health benefit of Gruyere cheese.
Let's consider its useful properties in more detail:
- Increases defenses by activating the immune system and stopping the release of histamine. Entering the daily menu during vaccination stops the development of allergies and helps to cope with the additional epidemic load.
- It has antioxidant properties, suppresses autoimmune disruptions and the formation of atypical cells.
- Like all fermented milk products, it replenishes calcium reserves in the body, which is beneficial for bone and cartilage tissue. Macronutrient is easily absorbed due to its high phosphorus content. The possibility of developing osteoporosis decreases, fractures occur less often in old age.
- Stabilizes hemoglobin levels, prevents anemia.
- It has a beneficial effect on the vital activity of the intestinal flora, normalizes metabolism, eliminates the accumulation of toxins and toxins in the intestinal lumen, eliminates bad breath.
- Ripe Gruyere cheese raises blood pressure. With a tendency to hypotension, against the background of cardiovascular diseases, a piece in the morning will quickly restore its tone.
- Has a calming effect, prevents depression, nervous breakdowns. Improves mood by stimulating the production of serotonin, the hormone of pleasure.
This type of cheese can be introduced into the diet of young children, women during pregnancy and lactation, and the elderly. Recommended for persons whose professional activity is associated with physical activity and accelerated reaction, smokers. In the latter, calcium is quickly washed out of the body, but since there is especially a lot of it in the composition of this product, the severity of the problem can be reduced.
Contraindications and harm of Gruyere cheese
This variety is often added as an ingredient in various dishes. Useful properties are significantly reduced after heat treatment: the structure of vitamins, minerals and protein is destroyed by 60%, and the amount of harmful cholesterol increases by 65-70%.
With obesity, atherosclerosis in various stages, varicose veins, it is better to refuse from the introduction of products with this ingredient into the diet and from overeating cheese in its natural form.
Gruyere cheese causes harm with exacerbation of urolithiasis, inflammatory processes of the kidneys and the digestive system - pyelonephritis, colitis, gastritis with high acidity. You can not use this product if you are allergic to milk protein and individual intolerance.
Local allergic manifestations do not occur, but if, after eating a piece, there is a rumbling in the stomach and an upset stomach, it is better to turn to other types of fermented milk product.
Gruyere cheese recipes
Even with prolonged maturation, the taste of the elite variety does not overshadow the rest of the ingredients, but adds piquancy to the main dish. In addition, Gruyere melts quickly, which is why it is often used to prepare hot dishes such as fondue or onion soup. It is often used for baking and is added to salads and pasta. Riesling, dark live beer or cider are served with a cheese plate of this variety.
Recipes with Gruyere cheese:
- Champagne fondue … For manufacturing, they use ceramic dishes, which are moistened with garlic juice from the inside. The main ingredient is rubbed on a coarse grater - Gruyere, 450-500 g, and a piece of emmental - it should be 2 times less. Pour in 1-1, 5 tbsp. l. fresh lemon juice, a glass of dry champagne, add 1 tbsp. l. potato starch. Place the dishes on the hob and stir the contents until the cheese melts, adding black pepper to taste. The finished fondue is poured onto a plate, and slices of brown bread are spread around the edges. To enhance the taste and aroma, the dish is sprinkled with champagne (60-80 ml).
- Onion soup … Finely chopped onion, 500 g, stew in a pan in butter until it turns light golden, pour in meat broth - 2 tbsp. l., leave for half an hour. White bread - 6-7 thin slices - fried. Pour 200 ml of white wine, 1 liter of broth into a pan with onions, bring to a boil, salt, season with grated nutmeg and pepper. The liquid is poured into deep ceramic plates. Preheat the oven to 160-180 ° C. Put all the plates on a baking sheet, carefully spread slices of bread, sprinkled with cheese, on the surface of the soup, and put in the oven. Once the cheese is melted, serve.
- Kish lauren. Better to use a food processor for cooking. Mix: 250 g flour, an egg, 125 g butter (half a pack), a pinch of salt. The dough is wrapped in plastic wrap and refrigerated. At this time, they are busy with the filling: 250 g of bacon is cut into small cubes, blanched with boiling water in a metal colander, and then fried in butter (if the bacon is very fatty, oil is not needed). Beat 2 eggs with grated cheese - 200 g, nutmeg, salt and pepper. Preheat the oven to 200 ° C, grease the baking dish with oil, lay out the rolled dough sheet, form the sides. Bake for 15 minutes. The baking sheet is removed, the filling is poured into the base for the cake, poured with an egg mixture and the cake is put back in the oven. As soon as a ruddy crust appears on the surface, you can get it out. The cake is served warm.
- Cheese sauce for fish dishes … First, make the hollandaise sauce. Separate the yolks and whites of 2 eggs, beat the yolks in a water bath, without heating so that they are cooked, pour in 1 tsp. lemon juice, salt, pepper (it is better to use paprika or cayenne pepper). Remove the dishes from the heat, cool to room temperature, pour in melted butter - 80 g, beat until thickened. Mix the milk sauce separately. Fry 50 g of flour in butter. As soon as a nutty smell appears, pour everything into a saucepan, pour 200 ml of milk in a thin stream and spread pieces of butter - 60 g. Stir in a water bath until thickened. The amount of flour can be increased. Do not add salt and pepper. Combine 2 sauces, 100 ml each, pour in the same amount of fish broth and add 100 g of grated Gruyere. Stir so that the cheese melts, and then cool, without ceasing to beat.
- Baked Japanese ruffs … Fillets of 6 ruffs are marinated in the juice of 2 lemons, sea salt and black pepper. At this time, rub 2 parsley roots on a fine grater, fry in a pan together with 1, 5 bunches of chopped parsley in vegetable oil. Spread the frying in an even layer, lay out the marinated fillet, a layer of tangerine slices, pour sour cream (10 tablespoons), sprinkle with grated Gruyère and bake for 20 minutes in an oven preheated to 180 ° C. Sprinkle with fresh dill before serving. The best side dish for a dish is rice.
Interesting facts about Gruyere cheese
The history of this variety goes back centuries. The first manufacturers of a fermented milk product were the Romans, who shared the recipes with local peasants. The shepherds of the highlands of Switzerland, while grazing cows, were not able to go down to the villages, so they prepared the cheese for future use and left it in caves - natural refrigerators, pre-salting so that it would not deteriorate. Cheese heads were lowered into the valley, which had already acquired a special taste, which made the variety famous.
In this area the Count of Gruyeres built his castle, who, together with his relatives in 1111, established a cheese dairy and "patented" the production in 1115, publishing the charter of the cheese makers' guild. From that moment on, they received all the devices for making cheese from the abbey, by special order, paying with the finished product.
By the 13th century, trade had spread to neighboring provinces and neighboring countries. In addition, we must pay tribute to the descendant of the founder of the cheese guild, Rudolph Gruyere - he allowed small producers to make money from trade without monopolizing it.
French cheese makers made their products using a similar technology, for example, beaufort, but the texture was more delicate, and many eyes were formed. The special properties of Gruyère cheese from Switzerland are its density and absolute uniformity when ripe for up to 8 months and then an initial degree of crystallization due to the increased salt content.
Each province of Gruyeres has its own specific gastronomic characteristics, but the main varieties are:
- Alpine (Alpage) - it is lowered from the mountains in the fall, and produced in the highlands. Cows eat only ecologically clean raw materials - alpine grasses.
- Premium raw (Premier Cru) - its uniqueness is provided by maturation in special climatic conditions, in the caves of Friborg.
Only varieties made in Switzerland are given the original name. The rest of the products are assigned their own names. For example, Belarusian producers are quite close to Swiss cheese makers in taste, having mastered the original technology. But Russian cheese makers do not use Swiss recipes for making Gruyere cheese.
Only wealthy people can enjoy elite cheese. For example, in Moscow, such a product can be purchased for no less than 400 rubles. per 100 g. This price of Gruyere cheese is explained not only by the uniqueness of the technology, but also by the small yield. To obtain 1 kg of the final raw material, 12-14 kg of milk are processed.
The House of Cheese, run by cousins Nicolas and Jacques Gruyeres since 2004, invites visitors on a guided tour. You can see all the stages of the preparation of the product, try to cut the cheese grains yourself, taste the undersalted semi-finished product. This trading house produces 48 heads of high quality product per day.
How Gruyere cheese is made - watch the video:
When purchasing a Gruyere, you should limit yourself to a piece that can be eaten within 5 days. This product deteriorates quickly, even if stored in a refrigerator in a sealed package, without access to air.
