Generality
Gruyere is NOT emmental (or emmenthal) and does not have any holes (holes) in the dough.
Gruyere, despite being often confused with "emmental, appears to be much more similar to a" lean "fontina from a chemical and aesthetic point of view, as it is produced with partially skimmed raw cow's milk and without propionic fermentations; the gruyere curd is cooked. Furthermore, the forms of Gruyere cheese have considerably reduced dimensions, about 30kg by 60-70cm in diameter and 9-12cm in height, while those of Emmental cheese reach about 80-100kg in weight.
Nutritional values (per 100 g of edible portion)
Gruyere has a pressed and hard paste, clear, uniform, with tiny holes that have nothing to do with the holes in the emmental.
The taste is salty and pleasantly spicy. The common Gruyere contains about 39-40% of fat on the DRY SUBSTANCE, while the lean ones are harder, tinier and sometimes bitter.
Other cheeses similar to Gruyere are the Port Salut (produced in Mayenne) and the Freiburg, also produced in Italy (in Lomellina).
Nutritional characteristics
Gruyere is a highly energetic milk derivative, rich in fats (slightly less than emmental) with a prevalence of saturation and high biological value proteins (slightly more than the aforementioned); the cholesterol intake should be quite high, even if the INRAN tables do not provide sufficient data for the specific estimate. The lipid content of Gruyere makes it unsuitable for dietary treatment for hypercholesterolemia; furthermore, considering the "energy contribution" to say the least "important", I collectively discourage consumption close to one another and / or in large portions, especially in the case of overweight or obesity.
From a saline point of view, Gruyere contains a high fraction of calcium (necessary for growth and the prevention of osteoporosis) as well as phosphorus (also necessary but generally present in sufficient quantities in the diet).
Like all aged cheeses, Gruyere also contains high quantities of sodium attributable to the salting necessary to guarantee its long conservation; this characteristic totally excludes it from the low sodium diet desirable in the presence of arterial hypertension or pre-hypertension.
With regard to vitamins, Gruyere contains a considerable concentration of those belonging to group B, among which riboflavin (vitamin B2) stands out above all; the contribution of vitamin A is also interesting.
I suggest consuming Gruyere no more than once or twice a week and in average portions between 60 and 80g.
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