Gruyere cheese is a semi-soft, yellow unpasteurized cheese made from cow's milk. It originates in Switzerland and is named for the Gruyere Valley in Fribourg, Switzerland.
Gruyere has a fruity flavor at the forefront, then finishes with a sweet, nutty taste. The hard rind is rusty brown in color and pitted with small holes. To make Gruyere, milk is heated at 93 degrees Fahrenheit, then liquid rennet is added for curdling. Once the formed curd is cut into pieces, it is cooked at 110 degrees and the temperature raises to 130 degrees. The cheese is pressed in molds, then salted for eight days and ripened for two months. After the cheese is cured for three to 10 months, it is ready to serve. Typically, Gruyere is served with fruit and crackers.