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Gruyere is a firm, nutty cow’s milk cheese that began in the district of La Gruyère in Switzerland and is now made under the same name in many countries. USDA SR Legacy lists 1 ounce of Gruyere at 117 calories with 22% of the Daily Value for calcium and 27% for saturated fat. This guide explains what is Gruyere, the protected AOP name and the US court ruling on the label, the FDA standard, gruyere nutrition, whether Gruyere is healthy, lactose, and kitchen uses.
Peptide Labs does not sell Gruyere or other cheese products. This article is general nutrition information, not medical advice.
Key Takeaways
- Switzerland's Federal Office for Agriculture lists Gruyère as an AOP (protected designation of origin) in its federal register, with the decision dated July 2001.
- In 2023 a federal appeals court held that US consumers understand gruyere as a type of cheese, so the word is generic in the United States.
- FDA's standard (21 CFR 133.149) requires small eyes, at least 90 days of age and at most 39% moisture.
- USDA lists 1 oz of Gruyere at 8.5 g of protein, 22% of the Daily Value for calcium and 9% for sodium.
- Peer-reviewed lab analyses found Gruyere samples with no detectable lactose; individual products vary.
- FDA lists milk as a major food allergen under US law; low lactose does not change that.
What is Gruyere?
Gruyere is a hard, cooked-curd cow’s milk cheese with a dense, pale-yellow paste and a nutty flavor that deepens with age. A 2023 opinion of the US Court of Appeals for the Fourth Circuit summarizes its history: the cheese originated in the district of La Gruyère in the Canton of Fribourg, Switzerland, in 1115 AD, and production later spread to other areas of Switzerland and neighboring areas of France. The court record describes producers in that region making the cheese from the unpasteurized milk of cows that graze on alpine grasses.
Gruyère AOP and the US label
In Switzerland, Gruyère is a protected designation of origin: the register kept by Switzerland’s Federal Office for Agriculture lists Gruyère as an AOP entered in the federal register, with the registration decision dated July 6, 2001 and later amendments to its specification. The Fourth Circuit opinion adds that Switzerland approved Gruyère as a protected designation of origin and France approved it as a protected geographical indication, each with detailed production rules.
The United States took a different path. The Swiss and French consortiums applied to register GRUYERE as a certification mark with the US Patent and Trademark Office. The Trademark Trial and Appeal Board held the term generic, a federal district court agreed, and on March 3, 2023 the Fourth Circuit affirmed. The court noted that the FDA standard of identity sets no geographic restriction and that cheese consumers in the United States understand gruyere to refer to a type of cheese.
In practice, a US cheese can be labeled gruyere if it meets the FDA standard, wherever it is made. If origin matters to you, read the country of origin on the label and look for the AOP designation on imported wheels.
What the FDA standard of identity requires
FDA’s standard for gruyere cheese (21 CFR 133.149) describes a cheese with small holes or eyes and a mild flavor that comes in part from surface-ripening agents on the rind. Key points from the regulation:
- Composition: at least 45% milkfat by weight of the solids and at most 39% moisture.
- Age: the standard says the cheese is at least 90 days old, and the dairy ingredients may be pasteurized.
- Cultures: lactic acid-producing and propionic acid-producing bacterial cultures act on the milk.
- Method: the curd is cut to the size of wheat kernels, heated to about 126°F, pressed, soaked in brine for a day, then held in a salting cellar and wiped with brine cloth so ripening agents grow on the rind.
- Eyes: small holes form in a warmer room.
Raw milk and the 60-day rule
Federal law generally requires packaged milk products to be pasteurized. The FDA regulation (21 CFR 1240.61) makes an exception where part 133 provides an alternative for certain cheese varieties. The general FDA standards for hard and semisoft cheeses (21 CFR 133.150 and 133.187) say that if the milk is not pasteurized, the cheese must be held at not less than 35°F for not less than 60 days. The gruyere standard goes further on age: at least 90 days, whether or not the milk was pasteurized.
Aging is how FDA rules allow raw-milk cheese, but CDC still advises people at higher risk of Listeria infection, including pregnant women, newborns, adults 65 and older and people with weakened immune systems, to avoid any type of cheese made with unpasteurized milk. CDC lists hard cheeses made with pasteurized milk, naming Gruyere among them, as safer choices. If that advice applies to you, check the label for pasteurized milk.
Gruyere nutrition (USDA SR Legacy)
The values below come from the USDA SR Legacy entry Cheese, gruyere (FDC 171242). A 1-ounce portion weighs 28.35 g, about one slice. %DV uses FDA Daily Values.
| Nutrient (USDA SR Legacy) | Per 1 oz (28.35 g) | Per 100 g |
|---|---|---|
| Calories | 117 | 413 |
| Protein | 8.5 g (17%) | 29.8 g (60%) |
| Fat | 9.2 g (12%) | 32.3 g (41%) |
| Saturated fat | 5.4 g (27%) | 18.9 g (95%) |
| Carbohydrate | 0.1 g (0%) | 0.4 g (0%) |
| Cholesterol | 31 mg (10%) | 110 mg (37%) |
| Sodium | 202 mg (9%) | 714 mg (31%) |
| Calcium | 287 mg (22%) | 1,011 mg (78%) |
| Phosphorus | 172 mg (14%) | 605 mg (48%) |
| Vitamin B12 | 0.45 mcg (19%) | 1.6 mcg (67%) |
| Zinc | 1.1 mg (10%) | 3.9 mg (35%) |
| Vitamin A | 77 mcg RAE (9%) | 271 mcg RAE (30%) |
| Selenium | 4.1 mcg (7%) | 14.5 mcg (26%) |
Calcium and protein stand out. In USDA data, one ounce of Gruyere supplies 22% of the Daily Value for calcium and 8.5 grams of protein, partly because the cheese is dry: the entry lists about 33 grams of water per 100 grams. See foods high in calcium for other sources.
Saturated fat is the number to watch. The same USDA ounce carries 27% of the Daily Value for saturated fat and 9% for sodium. For context, the Dietary Guidelines for Americans 2025-2030 say saturated fat should not exceed 10% of daily calories and set sodium at less than 2,300 milligrams a day for people 14 and older. Our low-sodium foods guide covers sodium in everyday meals.
Gruyere compared with other firm cheeses
The table compares 1 ounce of each cheese using USDA SR Legacy entries: Cheese, gruyere (FDC 171242), Cheese, swiss (FDC 171251), Cheese, cheddar (FDC 173414) and Cheese, gouda (FDC 171241). %DV uses FDA Daily Values.
| Per 1 oz (USDA SR Legacy) | Gruyere | Swiss | Cheddar | Gouda |
|---|---|---|---|---|
| Calories | 117 | 111 | 114 | 101 |
| Protein | 8.5 g (17%) | 7.6 g (15%) | 6.5 g (13%) | 7.1 g (14%) |
| Saturated fat | 5.4 g (27%) | 5.2 g (26%) | 5.3 g (27%) | 5.0 g (25%) |
| Sodium | 202 mg (9%) | 53 mg (2%) | 185 mg (8%) | 232 mg (10%) |
| Calcium | 287 mg (22%) | 252 mg (19%) | 201 mg (15%) | 198 mg (15%) |
| Vitamin B12 | 0.45 mcg (19%) | 0.87 mcg (36%) | 0.31 mcg (13%) | 0.44 mcg (18%) |
In USDA data, Gruyere has the most protein and calcium per ounce of the four, with saturated fat close to the others. Its sodium sits near cheddar and Gouda, while the Swiss entry is far lower. Our Swiss cheese, cheddar and Gouda guides cover those cheeses, and our cheese guide compares many more.
Is Gruyere lactose free?
The USDA Gruyere entry has no lactose value, so the evidence comes from laboratory studies. In a UK study published in the Journal of Human Nutrition and Dietetics (Portnoi and MacDonald, 2009), five retail samples of Gruyere had lactose and galactose below the detection limits of the two laboratories used, while samples of Gouda, Edam and some mature cheddars still contained lactose. A 2023 study in Nutrients (Vitoria and colleagues) also found Gruyere low in galactose, while noting that mature cheeses do not always test low.
- Lactose intolerance: NIDDK suggests trying hard cheeses, naming cheddar and Swiss as examples lower in lactose than other milk products. Gruyere was not named, so start small. Our lactase guide covers enzyme products.
- Milk allergy: FDA lists milk among the nine major food allergens under US law. A milk allergy reacts to milk protein, not lactose, so low lactose does not make Gruyere suitable for anyone with a milk allergy; ask your clinician.
- Compared with milk: USDA lists 5.05 g of lactose per 100 g of whole milk; see our milk guide.
Is Gruyere healthy?
Gruyere can fit into a varied diet. Based on USDA SR Legacy data, it supplies protein, calcium, phosphorus, vitamin B12 and zinc, and lab studies suggest well-aged samples are very low in lactose. It is also rich in saturated fat, and its sodium is moderate. The Dietary Guidelines 2025-2030 say that when consuming dairy, include full-fat dairy with no added sugars. No human trial we read tested Gruyere itself for any health outcome, so this guide makes no claims beyond nutrient values and agency statements.
How to use Gruyere, plus a gruyere substitute
Gruyere is a classic melting cheese because it turns smooth and glossy without going greasy when heated gently. Common uses:
- Fondue: often blended with other alpine-style cheeses and melted slowly with wine.
- Soups and gratins: grated over French onion soup, potato gratin or baked pasta, then browned.
- Sandwiches and quiche: a standard choice for croque monsieur, grilled cheese and quiche.
- Grating tip: grate it cold and finely so it melts evenly.
For a gruyere substitute, choose another firm cheese that melts well: Comté or Beaufort for a similar nutty flavor, Emmentaler for a milder taste, or fontina for a softer melt. For a creamier, milder cheese that also melts easily, see our Havarti guide, and for a hard grating cheese see parmesan.
Frequently Asked Questions
What is Gruyere?
A firm, cooked-curd cow’s milk cheese that began in La Gruyère, Switzerland. FDA’s standard requires small eyes and at least 90 days of age.
Is gruyere cheese made in the US the same as Gruyère AOP?
Not necessarily. A 2023 federal appeals ruling found the word generic in the US, so a cheese meeting the FDA standard can use it wherever it is made.
Is Gruyere lactose free?
USDA has no lactose value, but a peer-reviewed UK study found no detectable lactose in five Gruyere samples. Products vary, so start small.
Is Gruyere healthy?
USDA data show protein, calcium and vitamin B12, but also 27% of the Daily Value for saturated fat per ounce.
Is Gruyere made with raw milk?
It can be. FDA allows unpasteurized milk with aging; CDC advises higher-risk groups to choose cheese made with pasteurized milk.
What is a good gruyere substitute?
Comté or Beaufort for a similar flavor, Emmentaler for a milder one, or fontina for a softer melt.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Havarti: What It Is, Nutrition Data, Lactose and Kitchen Uses, Swiss Cheese: Why It Has Holes, Nutrition and Sodium Facts, Gouda: Nutrition, Smoked Gouda and What the Label Means.