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

Australia will be allowed to keep using some geographical names, such as feta and gruyere, in cases where producers have used the name for at least five years.

From Barron's

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

From The Wall Street Journal

“I’m calling you out, George Gruyère!”

From Literature

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

From Literature

Natalie turned to look at him, and she watched as his friend George Gruyère clapped a hand over Owen’s mouth and whispered her an apology.

From Literature