Cheese, gruyere

Gruyere is a firm, nutty Swiss cheese with a faintly sweet edge, best known for melting smoothly without turning stringy, which is why it's the classic choice for fondue, French onion soup gratin, croque monsieur and quiche. It also grates well over pasta or gratins, layers neatly into a ham and cheese sandwich, and a sliver on its own pairs nicely with fruit, nuts or a crusty piece of bread. As it ages, the flavor deepens from mild and creamy toward something more caramelized and complex, so older wedges are often reserved for eating on their own rather than melting.

Buy it as a wedge with the rind still attached to help it stay moist, and wrap leftovers in wax paper or cheese paper rather than plastic wrap, storing it in the refrigerator's cheese drawer. At 413 calories per 100g, about 116 calories per ounce, gruyere is calorie-dense, so a small amount goes a long way as a flavor anchor rather than a food to eat by the block. That same ounce contributes meaningfully toward the day's calcium, at 78% DV per 100g, and protein, at 60% DV per 100g, so folding a little into eggs or a sandwich adds real nutrition in a small portion. Vitamin A also shows up at 30% DV per 100g, and sodium runs higher at 714mg per 100g, so it's typically used as an accent rather than a base ingredient.