Gruyère is a Swiss cow's milk cheese with a smooth dense texture and complex, slightly nutty aroma, which intensifies with aging. It is produced using unpasteurized milk, coagulated with rennet, then pressed and aged for a minimum of five months. It is frequently used in classic dishes such as fondue, quiches, and French onion soup due to its superior melting qualities.
Gruyère in named after the town of Gruyères, in the canton of Fribourg in Switzerland. It holds a Protected Designation of Origin (PDO) status.