Greyerzer or is a Swiss hard cheese with protected indication of origin.

History

Greyerzer is protected and may only in the cantons Freiburg, Waadt, Neuenburg and Jura, which unite districts of Courtelary, Moutier and La Neuveville as well as municipalities, which border on the canton Berne, are manufactured.

Characteristics

The loaves of the cheese with a diameter from 55 to 65 cm and a thickness from 9,5 to 12 cm weigh between 25 and 40 kg. The crust is easily smudgy-brownishly, the paste supply, mittelfest and a little fragile. Pon holes are desired however not essential. The fat content amounts to 49 to 53 per cent in the dry weight.

Variants

is available in different ripe stages as well as in bio quality with the bud seal and as Alpmilch variant d'alpage). The different designations of the ripe stages and the appropriate duration of maturing are:

• mildly/doux: at least 5 months
• at least 7 months. Partial distinction between
  • 7-8 months
  • 9-10 months
• at least 10 months
• extrareif/vieux: at least 15 months

A special variant is the excavate-matured that, like its name betrays, in a stone cave is stored and by the naturally existing high air humidity (to 95%) and the low temperature (scarce over 10"°C) optimally matures (at least 12 months, of it 3 in the cheese factory and 9 in the cave).

Use

Breath-thinly cut at room temperature it can unfold its whole flavour and tastes best. Rubbed the cheese makes itself well on Pasta or salads. He finds use frequent to over cheeks of vegetable, since he adds the court a pleasantly spicy note, without added the self-taste of the others too strongly to cover. For the same reason it is used also gladly for the French bulb soup. Finally he is used also in many Quiche prescriptions as well as with the classical Croque and is beside Emmentaler and Vacherin main part in many prescriptions for Swiss the

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