Gruyère Cheese

Gruyère cheese is a firm, pale-yellow Alpine cheese with a natural brushed rind. It tastes nutty and gently sweet with a subtle toasted-hazelnut aroma, melts smoothly without oiling off, and browns evenly. Cooks use it for fondue, gratins, quiche, and hearty sandwiches; it is sold as wheels, wedges, slices, or pre-grated. Traditional versions use animal rennet, though some producers use microbial rennet.\n\nOriginating in the Gruyère region of western Switzerland, it is an AOP cow’s-milk cheese typically aged 5–18 months. It anchors Swiss and French alpine cooking and is matured in caves or humid cellars that develop the rind and flavor.