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Gruyeres, Switzerland
Gruyères, Switzerland

Cheese Pairings


Gruyère is a Swiss cheese named after the town of Gruyères within the Fribourg region of Switzerland, where it was originally produced. With over 900 years of history, it is considered to be a national treasure. The mountain or alpine cheese is made from whole unpasteurised cow’s milk and is generally cured for six months or more. As a result of feeding the cows used to make Gruyère fresh green grass, the cheese is a rich source of Omega-3 fatty acids. The climate in the cellars used to mature Gruyère must be similar to that of a natural cave in order to obtain the right temperature and humidity required to create high quality cheeses. Thanks to its smooth-melting characteristic, Gruyère is one of the main ingredients used to make fondue and croque monsieur. Its flavour is not overpowering, making it a common ingredient in baking, particularly in making quiches. Otherwise, the cheese has a firm texture with a rich, creamy, and nutty taste. It is also characterised by a number of small holes, a common trait among Swiss cheese formed by gas bubbles released by the bacteria used to produce the cheese.

Gruyère Cheese
Image by vwalakte on Freepik


The younger the Gruyère, the sweeter and slightly saltier the taste. The older it is, the more complex and earthy the flavour. Aged Gruyère can be well enjoyed on its own.

Being a form of ‘table cheese’, Gruyère may be sliced and served in a sandwich or a cheese platter. It can also be enjoyed with crackers, fruit, and pecans. Add some meats such as ham, salami or prosciutto and you’ve got the perfect varied charcuterie board.

If you’re looking to pair Gruyère with a glass of vino, go for a light fruity wine to balance out the creaminess of the cheese.

A wide variety of quality ingredients are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

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