Gruyere cheese

Thinly sliced prosciuto or pancetta Gruyere cheese... 

Hirsch, A., McClintock, M. and Mocquot, G. 1952. Observations on the influence of inhibitory substances produced by the lactobacilli of Gruyere cheese on the development of anaerobic spore-formers. J. Dairy Res. 19, 179-186. 

Whoops, sorry I say as I rush over to flip the tortillas. I know Raoul does not like my multi-tasking approach but usually, if I time it just right, I can do something else and also get the tortillas flipped before they smoke. I quickly finish grating piles of Gruyere cheese and drop a handful on the tortillas. 

Lejonc JL, Schaeffer A, Brochard P, Portos JL. Hypertension arterielle paroxystique provoquee sous iso-niazide par I ingestion de Gruyere deux cas. [Paroxystic hypertension after ingestion of Gruyere cheese during iso-niazide treatment a report on two cases.) Ann Med Interne (Paris) 1980 131(6) 346-8. 

Compared to emmental cheese, the aroma of gruyere cheese is more intensely sweaty and less caramel-like [55]. The composition of the key odorants reflects these differences as the concentrations of the caramel-like smelling furanones are lower and that of methylbutyric acid is higher [57, 58[. 

Gruyere cheese Potato-like Increase of methional [57, 58]... 

Rychlik, M., Bosset, J.O. (2001) Flavour and off-flavour compounds of Swiss Gruyere cheese. Evaluation of potent odorants. Int. Dairy J. H, 895-901... 

Ti Couz (3108 16th St., o 415-252-7373) creperie is the place to take out-of-towners. Based on the cooking philosophy of the working-class residents of Brittany, in the northwest of France, Ti Couz serves hundreds of versions of crepes. Most diners start with one of the savory buckwheat crepes and finish with a sweet, dessert crepe. The luscious crepe with Gruyere cheese and a mushroom sauce and the sweet crepe with nutella and vanilla ice cream are divine. Like most French restaurants, the menu is dairy-heavy and is best avoided by those on a vegan diet. 

Swiss cheeses are distinguished from other varieties by different starter cultures used and the subsequent growth of propionibacteria with gruyere cheeses, yeasts and coryneforms. Fermentation of lactic acid and residual sugars by propionic bacteria to propionic acid is vital in flavor development, and follows initial lactic acid fermentation by the starters. The propionibacteria also apparently contain peptidases which release the sweet-tasting amino acid proline, according to some investigators(13), an important Swiss cheese tastant. 

Liardon, R., J.O. Bosset, B. Blanc, The aroma composition of Gruyere cheese the alkaline volatile compounds, Lebensm.-Wiss. TechnoL, 15, p. 143, 1982. 

The first reported case of histamine poisoning from cheese was in 1967 and involved Gouda cheese (Doeglas et ah, 1964). There have been other reported cases involving Swiss (Sumner et ah, 1985), Cheshire (Uragoda and Lodha, 1979), Cheddar (Kahana and Todd, 1981), and Gruyere (Taylor, 1985). 

Cheese, natural or aged Nil to 130 mg (Cheddar, Gruyere, and Stilton especially high)... 

Fermentation of lactic acid to yield propionic acid, carbon dioxide, acetic acid, and succinic acid is important for proper eye formation and flavor development in Emmental, Gruyere, and Swiss-type cheese varieties. This fermentation is associated with Propionibacterium spp. subspecies of Propionibacterium freudenreichii are of greatest significance. These organisms can also be used for industrial production of vitamin Bi2 and propionic acid. 

Musty or potato-like flavor and aroma have been observed as a defect in milk (Hammer and Babel 1957) and Gruyere de Comte cheese (Dumont et al. 1975). This off-flavor results from the production of nitrogenous cyclic compounds by Pseudomonas taetrolens and P. perolens (Morgan 1976). Musty-flavored compounds produced by these organisms include 2,5-dimethylpyrazine and 2-methoxy-3-isopropyl-pyrazine. The Gruyere de Comte with potato off-flavor contained 3-methoxy-2-propyl pyridine, as well as alkyl pyrazine compounds (Dumont et al. 1975). Murray and Whitfield (1975) postulated that alkyl pyrazines are formed in vegetables by condensation of amino acids such as valine, isoleucine, and leucine with a 2-carbon compound. Details of the synthetic mechanism in pseudomonads are unknown. 

Aroma models were prepared for gruyere by applying the methods reported for emmental [57, 58], The aroma of the models was similar to that of the original cheeses. Consequently, it was concluded that 2-/3-methylbutanal, methional, dimeth-yltrisulphide, phenylacetaldehyde, 2-ethyl-3,5-dimethylpyrazine, methanethiol, as well as acetic, propionic, butyric, 3-methylbutyric and phenylacetic acids are the key odorants of gruyere. 

Aged cheeses Jarlsberg, Emmentaler, Swiss, Gruyere, Tilsiter, Parmesan aged >10 months, grated 100 % Parmesan cheese, sharp Cheddar cheese Sodium and calcium caseinate... 

EM Cheddar, Swiss, Romano, Mozzarella, Provolone, Feta, Parmesan, Blue, Gouda, Gruyere, Colby, and Brick cheeses are commercially available [44]. Kilcawley et al. [44] have provided a thorough review of this topic and it is highly recommended for further reading. 

Important components of hard cheeses (Gouda type) include some carboxylic acid esters (ethyl butanoate, ethyl hexanoate), as well as carboxylic acids (acetic, butyric, isobutyric, valeric, isovaleric, 2-methylbutyric and caproic acids). Cheeses manufactured using bacteria of the genus Propionibacterium (such as Emmental and Gruyere) contain propionic acid and other lower fatty acids, methyl thioacetate, some oxocarboxylic acids, various alcohols, esters (such as ethyl butanoate), lactones (such as 8-decalactone), amines and other basic compounds (also skatole in addition to aliphatic amines), alkylpyrazines (e.g. 2-sec-butyl-3-methoxypyrazine), 4-hydroxy-2,5-dimethyl-2H-furan-3-one (furaneol), 2-ethyl-4-hydroxy-5-methyl-2H-furan-3-one (homofuraneol) and a range of other compounds. 

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