Gruyère

American  

[groo-yair, gri-, gry-yer] / gruˈyɛər, grɪ-, grüˈyɛr /

noun

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

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Gruyère British  

/ ˈɡruːjɛə, ɡryjɛr /

noun

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

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Etymology

Origin of Gruyère

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

Example Sentences

She had sliced and toasted the baguette, and pre-grated a small mountain of aged Gruyère.

From The Wall Street Journal • Feb. 19, 2026

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 • Oct. 3, 2024

Beuret said measures need to be taken to ensure Switzerland — famous worldwide for high-quality cheese varieties such as Gruyère and Emmentaler — can continue to produce for its own population.

From Seattle Times • Jul. 8, 2023

Whether it was a piece of Emmenthaler, Gruyère, Appenzeller or Sbrinz, each had its characteristic texture and flavor.

From Washington Post • Mar. 23, 2023

“See, because his last name is Gruyère, which is a kind of cheese,” Owen ad-libbed.

From "Two Degrees" by Alan Gratz