Know what’s on your plate
Gruyere cheese
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 413 kcal —
- Protein 30 g 60%
- Carbohydrate 0.4 g 0%
- Fat 32 g 41%
- Saturated fat 19 g 95%
- Fibre 0 g 0%
- Sugars 0.4 g —
- Sodium 714 mg 31%
- Cholesterol 110 mg 37%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 271 µg 30%
- Vitamin C 0 mg 0%
- Vitamin D 0.6 µg 3%
- Vitamin E 0.28 mg 2%
- Vitamin K 2.7 µg 2%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.28 mg 21%
- Niacin (B3) 0.11 mg 1%
- Pantothenic acid (B5) 0.56 mg 11%
- Vitamin B6 0.08 mg 5%
- Biotin (B7) 1.5 µg 5%
- Folate (B9) 10 µg 3%
- Vitamin B12 1.6 µg 67%
- Choline 15.4 mg 3%
Minerals
- Calcium 1011 mg 78%
- Iron 0.17 mg 1%
- Magnesium 36 mg 9%
- Phosphorus 605 mg 48%
- Potassium 81 mg 2%
- Zinc 3.9 mg 35%
- Copper 0.03 mg 4%
- Manganese 0.02 mg 1%
- Selenium 14.5 µg 26%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 413 | 30 g | 0.4 g | 32 g |
| 1 × oz | 28.4 g | 117 | 8.5 g | 0.1 g | 9.2 g |
| 1 × slice (1 oz) | 28 g | 116 | 8.3 g | 0.1 g | 9.1 g |
| 1 × cubic inch | 15 g | 62 | 4.5 g | 0.1 g | 4.9 g |
| 1 × cup, diced | 132 g | 545 | 39 g | 0.5 g | 43 g |
| 1 × cup, shredded | 108 g | 446 | 32 g | 0.4 g | 35 g |
| 1 × package (6 oz) | 170 g | 702 | 51 g | 0.6 g | 55 g |
| 2 × oz | 56.7 g | 234 | 17 g | 0.2 g | 18 g |
| ½ × oz | 14.2 g | 59 | 4.2 g | 0.1 g | 4.6 g |
| 3 × oz | 85.1 g | 351 | 25 g | 0.3 g | 28 g |
| 4 × oz | 113.4 g | 468 | 34 g | 0.4 g | 37 g |
Similar foods
Questions about Gruyere cheese
How do you stop Gruyere cheese going stringy or oily when you melt it?
Grate it finely and melt it gently over low heat, stirring often; high heat can make the fat separate. For fondue, toss the grated cheese with a little cornflour before adding it gradually to warm wine.
What can you cook with Gruyere cheese?
It melts smoothly in French onion soup, croque monsieur, quiche and gratins. Add it near the end of cooking to a potato or cauliflower bake so the top turns golden without the cheese becoming greasy.
How should you store Gruyere cheese after opening it?
Wrap it in cheese paper or baking paper, then keep it in a sealed container in the fridge. Rewrap it after cutting, and cut away a small dry edge before serving; discard it if it develops an unusual smell or slimy surface.
Can you freeze Gruyere cheese?
Yes, but it may become crumbly after thawing. Grate it first, freeze it in a tightly sealed bag, and use it straight from frozen in sauces, soups or gratins rather than serving it on a cheeseboard.
What can you use instead of Gruyere cheese in fondue?
Emmental or another good-melting Swiss-style cheese works well; mixing it with Gruyere-style cheese gives a similar stretchy texture. Avoid very mature hard cheeses on their own, as they may not melt as smoothly.
Is Gruyere cheese higher in protein than Swiss cheese?
Swiss cheese has 27 g of protein per 100 g, compared with 30 g in Gruyere cheese.
What nutrients stand out in Gruyere cheese?
A 28 g slice provides 283 mg of calcium and 8.3 g of protein. Gruyere cheese is also a source of zinc and vitamin A.
Does Gruyere cheese have a rind, and can you eat it?
Traditional Gruyère has a firm, dry rind formed as the cheese matures. It is edible, but its flavour is stronger and more earthy than the paste; you can trim it off if you prefer.
Source: USDA FoodData Central 171242 · per 100 g · carbohydrate per EU label, fibre excluded
