Gruyere and Friends

So, what does it mean to be Gruyere? You're a good looking cheese, you're approachable, and my mom recognizes your name so she might actually buy you at the grocery store. All around you're pretty popular, but not my screaming favorite.

Gruyere (pronounced grew-yeh, a New England accent helps here) is nutty and warm, a very comforting flavor and semi-firm texture. It is made simply and cave aged to perfection for at least three months. It's my opinion that simple flavors are the most difficult to perfect and most influenced by terrior. Gruyere is a PDO cheese from Gruyeres, Switzerland with Comte and Beaufort being its French cousins.

This guy is an excellent cooking cheese, excellent paired with wine and a real charmer on the cheese plate. There is something irritating to me about a cheese that is so eager to please, and that feeling extends to people as well. But at least cheese makes up for it by being delicious.

If you are looking for a real mess in the kitchen and an appetizer that would make anyone (at least me) fall in love with you, then try Gougeres, a traditional Gruyere pastry ball. I always love to make things that seem like more trouble than they are worth, and I'll review this recipe soon!

To the cheeses!

Gruyere 1655, raw cow's milk
   Bulle, Switzerland

This is a very special cheese, as only three dairies in the world produce Gruyere of a quality high enough to be qualified with the '1655' label. It is pale yellow inside and has a fairly smooth rind.
 Firm, but not hard, this cheese has such a familiar taste! Smoooooth interior with lots of amino acid crystals (tiny crunchy-crispies). Easy eating for sure. Nutty and a little caramely.










Rupert, raw cow's milk
   Consider Bardwell Farm, Pawlet, Vermont

Well, this is my second cheese from Consider Bardwell Farms already! I'm not doing it on purpose, but there must be something about their cheeses that appeal to me. Maybe its the super yellow Jersey cow's milk? The Rupert is almost glowing! The rind is textured and light in color. It gives a tingly, lightly acidic taste on the tongue. Has a soft, clean texture, not too crumbly or creamy. There is an almost cheddar-like aftertaste, nutty and mild. I am reminded of Diane Ackerman's A Natural History of the Senses in which she discusses our poorly developed vocabulary for taste and smell; we rely mostly on comparisons, with few stand-alone adjectives. Feeling that lack here!








Pleasent Ridge Reserve, raw cow's milk
   Uplands Cheese Co., Dodgeville, Wisconsin

A dark, golden yellow cheese with a dark rind. From a good sized (10 inch?) wheel. It has lots of those little amino acid crystals, that give it a sparkling texture. A little salty for me. I think the prime flavor is mid way between the center of the cheese and the rind. It has a very classic flavor.