Epic source
Energy
406 kcal · 20% DV target
A dense, cave-aged Swiss cheese with a complex nutty profile and exceptional melting properties, Gruyère provides a concentrated source of protein and minerals within a unique fermented matrix.
Gruyère is a fermented dairy product that contains Propionibacterium freudenreichii, the ripening bacterium responsible for its characteristic holes and nutty flavour .1
Regular consumption of cheese is associated with a 3% lower risk of stroke per 40g serving, according to a meta-analysis of 18 studies .9
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 .10
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 .1
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
406 kcal · 20% DV target
29.0 g · 58% DV target
31.9 g · 41% DV target
19.7 g · 99% DV target
Not a benefit — best kept low
0.23 g · Top 15% of dairy & cheese
0.63 g · Top 22% of dairy & cheese
Seasonality has not been estimated for this ingredient yet.
Wrap in wax paper to allow the cheese to breathe without drying out.
Dairy production, particularly aged cheeses, involves significant land use and methane emissions.
The characteristic holes in Gruyère are formed by Propionibacterium freudenreichii, which consume lactic acid and release carbon dioxide gas during the ripening process.