Gruyère

plural Gruyères · alternative Gruyere · alternative gruyere

1. uncountableusuallyA hard yellow cheese originating from Gruyères, Switzerland and made in the cantons of Fribourg.

   So many Gruyères are chopped […]

   1935, Advertising & Selling, volume 26, page 27

   2 more examples

   Several cheeses fall into the Gruyère family. First and foremost is Swiss Gruyère. It is softer and smoother than Emmental and considered to be a better cooking cheese. The finest Gruyère has a slight dampness in its pea-sized eyes. The French cheese Beaufort, known as the Prince of Gruyères, is higher in butterfat than most Gruyères and has a sticky moist rind from the bacteria linens.

   2000, Paula Lambert, The Cheese Lover’s Cookbook and Guide: Over 150 Recipes, with Instruction on How to Buy, Store, and Serve All Your Favorite Cheeses, New York, N.Y.: Simon & Schuster, →ISBN, page 35

   Cheese was traditionally made using rennet taken from the stomachs of slaughtered calves; some cheeses, such as Parmesan, Gorgonzola, most Gruyères and Roquefort, still are.

   2012, Rose Elliot, 30-Minute Vegetarian, London: Collins, →ISBN

alternative Gruyere · alternative gruyere

1. A local government district in Fribourg canton, Switzerland; in full, Gruyère District.