#4 - Gruyere - Réserve Emmi

This little baby might be my favorite hard cheese. Last week, if you were to have asked me my opinion of Gruyère, I would probably have said "meh, it's pretty good" or "I like the sound of it for a quiche recipe". OH MAN have I been unfair to the Gruyère! (Do you like my rhyme??)

What a pleasant surprise! This particular type is called "réserve" which means (according to Wikipedia) that it has been aged at least 10 months. It has this sort of nutty flavor that makes it seem really rich, and also an interesting grainy texture so every once in a while you a bit of subtle "crunch". This cheese has a sharpness that sort of reminds me of an aged cheddar - or maybe it's pecorino? I am interested in comparing those three to see what is unique to each.

The Cowgirls say: 

While Switzerland is the country most people associate with Gruyere's origin, its history actually encompasses several European countries. 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 now the agent company for a traditional co-op of dairies and cheesemakers. This Gruyere is made just northeast of Lake Geneva in Western Switzerland. Aged in caves where the air and natural bacteria endow the cheese with a deep complexity, this cheese matures for at least a year. It 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 and is amazing in grilled cheese sandwiches, gratins, sauces or just for snacking."