Gruyère

[ groo-yair, gri-; French gry-yer ]

noun

1. a firm, pale-yellow cheese, made of whole milk and having small holes, produced chiefly in France and Switzerland.

Gruyère

/ ˈɡruːjɛə; ɡryjɛr /

noun

1. a hard flat whole-milk cheese, pale yellow in colour and with holes

Word History and Origins

Origin of Gruyère¹

First recorded in 1795–1805; after Gruyère district in Switzerland where the cheese is made

Word History and Origins

Origin of Gruyère¹

C19: after Gruyère, Switzerland where it originated

Example Sentences

In the colder months, cheese production slows, and the cheeses that do emerge often bear heavier, heartier profiles, like the nutty intensity of an aged Gruyère or the rich creaminess of a winter Brie.

From Salon

“They are building upon a land that is like gruyere cheese, full of caves and cavities of different sizes and at different depths.”

From Seattle Times

“They are building upon a land that is like Gruyere cheese, full of caves and cavities of different sizes and at different depths.”

From Seattle Times

Do you want the crumble of feta or the melting capabilities of gruyere?

From Salon

He argued that the term “gruyere” has become generic, meaning cheesemakers anywhere can make the cheese:

From Salon