Description Gruyère is a hard yellow
cheese made from
cow's milk, named after the town of
Gruyères in
Switzerland, and made in the
cantons of
Fribourg,
Vaud,
Neuchâtel,
Jura, and
Berne. Before
2001, when Gruyère gained
Appellation d'Origine Contrôlée status as a
Swiss cheese, some controversy existed whether
French and Transylvanian cheeses of a similar nature could also be labeled Gruyère. (French Gruyère-style cheeses include
Comté and
Beaufort.) Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel. To make an 80 kg round of Gruyère cheese, about 800 litres of milk is used.
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