Cheeses
Gruyère
Switzerland
A hard raw-milk cows' cheese from copper vats, matured five months to two years, dense and nutty with a faint crunch in older wheels.
Original eatfuls sticker artwork
What it is
A closer look at Gruyère.
A hard raw-milk cows' cheese from copper vats, matured five months to two years, dense and nutty with a faint crunch in older wheels.
What to look for
Know it when you find it.
Older wheels develop crystals and a salty depth; the alpage summer version is the prized one. It has no holes, whatever cartoons suggest.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Gruyère.
Switzerland
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Auvergne-Rhône-Alpes, France
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Semi-hard mountain cheese from Haute-Savoie with fruity nutty flavor.
Tuscany, Italy
Accasciato
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Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.