Gruyère
Also known as: Gruyere cheese, Gruyere cheese from cow's milk
Gruyère is a traditional aged cheese providing protein, calcium, and vitamin B12, but is high in saturated fat and sodium. Most aged Gruyère is made from raw milk; the long aging period (>60 days) reduces pathogen risk under FDA rules.
What it is
A hard yellow cow's milk cheese originating in Switzerland with Protected Designation of Origin (PDO) status in the EU.
Cheese for fondue, gratins, sandwiches, and table cheese.
Why it's flagged
- high saturated fat and sodium
- raw-milk aged cheese (low residual risk for vulnerable populations)
What regulators actually say
"Gruyere cheese... if the dairy ingredients used are not pasteurized, the cheese is cured at a temperature of not less than 35 °F for not less than 60 days."
"Cheese, gruyere — high in saturated fat (~18 g/100g) and sodium (~336 mg/100g)."
Regulatory status
United States — FDA
Aged cheese >60 days from raw milk allowed under 21 CFR 133.149/133.150.
European Union — EFSA
Gruyère AOP/PDO protected; subject to EU dairy hygiene rules.
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