Not only the name of one of the best known Swiss cheeses in the world but also a general name for large cheeses made in France e.g. Gruyere de Comte, Beaufort, Emmentaler.
firm cow’s-milk cheese with a sweet, nutty flavor
(groo-YEHR) is a nutty, firm cheese with small holes. It's similar to Swiss cheese. It's good for shredding, slicing, snacking, or cooking.
Strictly speaking, cheese from the Gruyere area of Switzerland; in France, generic name for a number of hard, mild, cooked cheeses from the Jura, including Comté, Beaufort, and Emmental.
wiss cheese with small holes
A firm cheese with small holes and a nutty flavor, orginally from Switzerland but used widely in Alsatian cooking. Haut Königsbourg One of the mountains in the Vosges range of Alsace.
One of the best known Swiss cheeses. Also general name for large French cheeses eg: Beaufort, Emmentaler.
A moderate-fat cow milk cheese with a rich, sweet, nutty flavor that is prized for both out-of-hand eating and cooking. It is usually aged for 10 to 12 months and has a golden brown rind and a firm, pale-yellow interior with well-spaced medium-size holes.
A creamy, semi-soft cheese that is named after a Swiss village.
Large cow milk cheese made predominately in French speaking Switzerland and in parts of the French Jura mountains. It has a deep flavor when of high quality and sufficient age. It is used often in French cooking where it is melted into sauces like sauce Mornay. It is also used in many Swiss fondues.
