Gruyère cheese

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/gruyre-cheese

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the scientific classification?Hard Swiss-type or Alpine cheese
2. What is the geographical origin?Cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne, Switzerland
3. Why does Gruyère taste better when it gets older?As Gruyère ages, enzymes break down proteins and fats, creating nutty, fruity, and sometimes caramelized flavors.
4. How long does Gruyère need to age?Gruyère can age for a minimum of five months and sometimes more than a year.

Terroir: The complete natural environment in which a particular food is produced, including factors such as soil, climate, and tradition.
Biochemical Changes: Chemical reactions occurring within living organisms or during food processing that alter flavor, texture, and aroma.
Emulsification: The process of combining two liquids that normally do not mix, such as oil and water, to create a stable mixture.