Gruyère cream (Crème de Gruyère)
(Gruyère cream, Greyerzer-Creme, Crème de Gruyère, Crema alla Groviera, Greyerzer doppelrahm)
Crème de Gruyère, is a rich, thick dairy product from the Swiss canton of Fribourg, known for its luxurious texture and high fat content (at least 45%, often reaching 50%). Traditionally, cream naturally rises to the surface of fresh milk and is skimmed off by hand, a method still practiced in mountain pastures.
In modern cheese dairies, centrifugal separation extracts the cream mechanically, followed by standardization to adjust fat levels. The cream is then either pasteurized (heated to 75°C for 20-30 seconds) or UHT-treated (135-150°C for 2-6 seconds) to extend shelf life.
UHT cream lacks the traditional thickness due to the absence of fat crystallization, often requiring thickeners. Historically, Gruyère’s dairy tradition dates back to at least the 13th century, though records specifically praising its cream emerge in the 19th century. Read more
As Gruyère cheese production involved skimming milk, its excess cream became a valuable product. Swiss chef Joseph Favre ranked Alpine cream among Europe's finest, alongside Normandy and Alsace varieties. Over time, the Fribourg dairy economy flourished, leading to widespread cream production, reinforced by genetic improvements in dairy cows for richer milk.
Gruyère double cream is deeply rooted in local cuisine, famously paired with meringues, a classic Swiss dessert. It is also served with traditional Bénichon festival pastries such as bricelets, anise bread, croquets, and doughnuts. Historically, herdsmen would leave cream and cheese at a priest’s door as a gesture of gratitude.
Today, in Fribourg’s dairies, double cream is the default—when someone asks for cream, they are automatically served the richest variety, reflecting its enduring cultural and economic significance.
