Gruyère Nutrition Benefits and Facts

Nutritional summary

Gruyère is a fermented dairy product that contains Propionibacterium freudenreichii, the ripening bacterium responsible for its characteristic holes and nutty flavour .
Regular consumption of cheese is associated with a 3% lower risk of stroke per 40g serving, according to a meta-analysis of 18 studies .
Cheese intake has been shown to lower cholesterol levels compared to consuming an equivalent amount of fat from butter, suggesting the "cheese matrix" (the complex structure of proteins and minerals) influences how the body processes its fats .
Early research into the specific bacteria used in Gruyère production suggests they may have anti-inflammatory effects in the gut, though more clinical evidence is needed to confirm these properties .

Interesting fact

The characteristic holes in Gruyère are formed by Propionibacterium freudenreichii, which consume lactic acid and release carbon dioxide gas during the ripening process.

Standout nutrients

EPIC

SOURCE

Calcium

EPIC

SOURCE

Protein from Amino Acids

EPIC

SOURCE

Phosphorus

EPIC

SOURCE

Protein

404

kcal per 100g

Protein29.0g

Fat31.9g

Carbs0.52g

Sugar0.36g

Fat breakdown

Polyunsat1.20g

Monounsat9.28g

Saturated19.7g

Seasonality

Not available

Diet

VegetarianPescatarianGluten FreeKeto

Sustainability

Heavier footprint

Dairy production, particularly aged cheeses, involves significant land use and methane emissions.

Confidencehigh

Storage

Refrigerate

2–4 weeks

Wrap in wax paper to allow the cheese to breathe without drying out.

Flavour

Data & Sources

Harmonized from 3 validated sources

French Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Cheese: mere indulgence or part of a healthy diet? - PMC

[1]pmc.ncbi.nlm.nih.gov

Menaquinone Content of Cheese - PMC

[9]pmc.ncbi.nlm.nih.gov

Biomarker of food intake for assessing the consumption of dairy and egg products - PMC

[10]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

36.4

Version

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