Gruyère cream
In this article, we will explore in detail Gruyère cream, a topic of great relevance in contemporary society. Gruyère cream has captured the attention of numerous experts and academics due to its significant impact on various aspects of daily life. Through meticulous analysis and the collection of empirical evidence, we will seek to shed light on the different nuances and facets that characterize Gruyère cream, in order to provide a comprehensive and enriching vision on this topic. In addition, the practical and theoretical implications of Gruyère cream will be examined, in order to promote a deeper and more detailed understanding of its importance in the current landscape.
Gruyère cream (French: Crème de Gruyère) is a double cream produced in the canton of Fribourg. It is named after the region of Gruyères, from which it originates. In Switzerland, double cream must contain at least 45 percent fat. Gruyère cream contains about 50 percent, which gives it its thickness and smoothness.
Gruyère cheese is notably produced in the same region since the 13th century. Cream production, however, is reputed since the 19th century only. Joseph Favre in particular, a cook from Valais, praised Gruyère cream as one of the finest in Europe, owing its great quality to that of the Alpine pastures. In the early 20th century, armaillis who went down to the village for mass, brought with them Gruyère cheese and Gruyère cream as an offering for the priest. Nowadays, in the canton of Fribourg, Gruyère cream is considered the quintessential cream and found in all dairies. When a person enters a dairy to ask for cream, he is spontaneously served double cream, without having to specify.
Gruyère cream is traditionally served in a wooden tub, with a carved wooden spoon. It is often served along with meringues for dessert. Both are also on the menu at the Bénichon. Gruyère cream is also served with fritters, bricelets, aniseed bread, croquets and cuquettes. Gruyère cream is listed in the Culinary Heritage of Switzerland.
See also
References
- ^ a b c "Crème de Gruyère". Culinary Heritage of Switzerland. Retrieved 27 February 2023.
- ^ "De l'Inventaire du Patrimoine culinaire à la protection comme AOP ou IGP ?". Federal Office for Agriculture. Swiss Confederation. Retrieved 27 February 2023.