While some North American cheesemakers use the name Gruyere, others have chosen to use different names or have dropped the name following pressure from Switzerland. investment to help popularize Gruyere that was successful and imported products seem to be trying to capitalize on that investment.” “After the approval, there was a concerning pattern of the trademark holder conveying a stronger scope of protection than what we think was granted,” Morris says. Shawna Morris, senior director, Consortium for Common Food Names (CCFN), says while Gruyere is a protected term in Switzerland, the country also applied for a trademark in the United States for Le Gruyere Switzerland AOC.

Surface ripened with an inedible brown rind, the cheese is aged in specially-designed curing rooms to give it a nutty, rich, full-bodied flavor and firm texture.Īccording to Switzerland Cheese Marketing AG, Bern, Switzerland, this region in Switzerland produced 64.9 million pounds of Gruyere AOP - a protected designation of origin cheese - in 2014, 62.9 million pounds in 2015 and exported 6.9 million pounds to the United States in 2015. cheesemakers produce Alpine-style cheeses such as Gruyere using classic Swiss production techniques and copper vats.

It is available in 18-pound wheels, 18-pound blocks, 6-pound loaves, 5-pound shreds, 2-pound shreds and 8- to 10-ounce random-weight pieces. Gruyere is typically pale, ivory-yellow to natural brown with a washed rind and firm texture. Cheesemakers in the Alpine area between Switzerland and France have produced Gruyere since the 11th century. Gruyere, an Alpine-style cheese, received its name from the town of Gruyeres in the Swiss canton of Fribourg. Please read on to learn about this month’s featured cheese: Gruyere. Each month, CMN highlights a different cheese in this feature, giving our readers a comprehensive look at production, marketing, sales and in-depth aspects of each profiled cheese type. Gruyere brings rich flavor to Alpine cheese categoryĮditor’s Note: Welcome to “Cheese of the Month,” Cheese Market News’ exclusive profile series. From Cow to Curd: A Look Across the Nation.

How to you pronounce gruyere