Definitions for gruyeregruˈyɛər, grɪ-; Fr. grüˈyɛr
This page provides all possible meanings and translations of the word gruyere
Random House Webster's College Dictionary
Gru•yèregruˈyɛər, grɪ-; Fr. grüˈyɛr(n.)
a firm yellow cow's milk cheese, esp. of France and Switzerland, having small holes.
Origin of Gruyère:
1795–1805; after Gruyère district in Switzerland where the cheese is made
Swiss cheese with small holes
The Nuttall Encyclopedia
a small town in Freiburg (q. v.), where whole-milk cheese is made.
Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d'Origine Contrôlée status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère. Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex. When fully aged it tends to have small cracks which impart a slightly grainy texture.
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