Gruyère cheese is a hard cow's milk cheese named for the Swiss town where it originated in the 12th century. Gruyère is a raw milk cheese, similar to Emmentaler, or 'Swiss' cheese, with a higher milkfat (45%) content.
(There is also a processed cheese made in France called Gruyère, that is made with natural Gruyère blended with fresh cheese).
Gruyère is made in rounds of 60 to 100 pounds, about 2 feet around and 4 inches thick, and is aged for 10 to 12 months. The cheese has well spaced holes, a golden brown color and a nutty, full flavor. Gruyère is actually more popular in Switzerland than 'Swiss' cheese itself.
Gruyere, Gruyère cheese.