The origins of the gourmet Swiss cheese name Gruyere date back to 1655 when Gruière depicted the district of the canton of Fribourg in Switzerland where the cheese is made. Gruyere is a picturesque area in the alpine foothills with lush pastures which surround the lovely village of Gruyeres, a Medieval market place.
A Gruyere cheese has a long maturation process of 5 - 12 months. The quality of the cheeses of the different maturation ages are equal, and the preference depends on the consumer’s taste.
The presence of holes in the cheese is desirable but not essential. They have a diameter of 4-6 mm. Small individual cracks are permitted. The cheese is smooth to the touch with a slightly damp feel. It is soft, reasonably firm and crumbly. Its even ivory colouring varies according to the season.
Similar cheeses are Appenzeller, Beaufort and Fontina d'Aosta.