Gruyère

• gruyere

Named after the town of Gruyères, Switzerland, from Medieval Latin Gruerius, from Swiss French grue (“crane”).

• (Received Pronunciation) IPA^(key): /ˈɡruːjɛː/, /ˈɡruːɛː/
• (General American) IPA^(key): /ɡriˈjɛɹ/, /ɡruˈjɛɹ/

Gruyère (usually uncountable, plural Gruyères)

1. A hard yellow cheese originating from Gruyères, Switzerland and made in the cantons of Fribourg.
   • 1935, Advertising & Selling, volume 26, page 27:

     So many Gruyères are chopped […]

   • 2000, Paula Lambert, The Cheese Lover’s Cookbook and Guide: Over 150 Recipes, with Instruction on How to Buy, Store, and Serve All Your Favorite Cheeses, New York, N.Y.: Simon & Schuster, →ISBN, page 35:

     Several cheeses fall into the Gruyère family. First and foremost is Swiss Gruyère. It is softer and smoother than Emmental and considered to be a better cooking cheese. The finest Gruyère has a slight dampness in its pea-sized eyes. The French cheese Beaufort, known as the Prince of Gruyères, is higher in butterfat than most Gruyères and has a sticky moist rind from the bacteria linens.

   • 2012, Rose Elliot, 30-Minute Vegetarian, London: Collins, →ISBN:

     Cheese was traditionally made using rennet taken from the stomachs of slaughtered calves; some cheeses, such as Parmesan, Gorgonzola, most Gruyères and Roquefort, still are.

Gruyère

1. Gruyère District, a local government district in Fribourg canton, Switzerland.

• Gruyère on Wikipedia.Wikipedia