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

“Use other classic foods for inspiration and punch up the flavors that way. For example, you could make a French onion soup–inspired ball by swapping cheddar for Gruyère, mixing in caramelized onions and a touch of thyme, and finishing it with a coating of crispy fried onions.”

From Salon

Bougie Gougies are exactly that: French-style frozen cheese puffs, made with gruyère and comté, that bake to golden perfection in just 20 minutes straight from the freezer.

From Salon

Add some Le Gruyère AOP Réserve cheese to round out the delicious gift.

From Salon

It was the first time that the contest, created by the British-based Guild of Fine Food in 1988, has been staged in cheese-loving Switzerland -- though Gruyere cheeses have scooped the top prize five times before.

From Barron's

A Swiss Gruyere was crowned the 2025 World Cheese Champion on Thursday, seeing off competition from more than 5,000 rivals from 46 countries.

From Barron's