Gruyere (cheese)

This Swiss hard cheese takes its name from the Swiss region of Gruyère, made from cow's milk. Gruyère is yellow in color with small holes, a smooth, buttery texture, and grainy near the rind.

Gruyère cheese varieties have different flavors depending on their maturity. After 4.5 months of maturation, the cheese acquires a delicate texture and a sweet taste. Aged for 7 to 10 months, the cheese becomes salty, with a sharp, piquant aroma and a slightly nutty flavor. Later-ripened cheese, aged for 10 to 15 months, is hard and dense, acquiring a nutty, earthy flavor.

Gruyere cheese is used in the preparation of fondue, salads, soups, desserts such as meringuesServed as part of a cheese plate with walnuts, with red wines of Dole or Burgundy, with fruit bread, or grated with pasta dishes.