Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours - at first fruity, later becomes more earthy and nutty.
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Country of Origin Switzerland