gruyère
A thick wedge of gruyère sits on a wooden cutting board next to a silver cheese knife.
- Noun (uncountable):
- A type of hard, pale yellow cheese made from cow's milk, originally from Switzerland, with a nutty flavor and small holes.
- (A specific variety of cheese used in cooking.)
- (The cheese's melting quality is highlighted.)
"Gruyère de Comté": A French variation of Gruyère cheese, produced in the Franche-Comté region.
- The recipe calls for Gruyère de Comté, which has a slightly different texture. (A regional subtype of the cheese.)
"Gruyère" as a generic term: In some contexts, "Gruyère" may refer to similar hard cheeses from other regions, but legally only Swiss or French Gruyère is authentic.
- The supermarket sold a cheaper version labeled as "Swiss-style Gruyère." (A non-authentic imitation.)
Gruyère-style (adj): Describing cheese made in the manner of Gruyère.
- The Gruyère-style cheese from Wisconsin is popular in the United States. (A cheese imitating the original.)
Gruyère AOP (n): Abbreviation for "Appellation d'Origine Protégée," a certification for authentic Gruyère from Switzerland or France.
- Look for the Gruyère AOP label to ensure authenticity. (A quality assurance designation.)
- Swiss cheese: A broader term for cheeses from Switzerland, including Emmental and Gruyère.
- Hard cheese: A category of cheese with low moisture content, which includes Gruyère.
- "Gruyère moment": A rare or informal expression referring to a situation where something melts or softens unexpectedly, like the cheese.
- The tension in the room had a Gruyère moment when everyone finally laughed. (A metaphorical use, not common.)
Gruyère is named after the town of Gruyères in Switzerland. It is a key ingredient in classic dishes like fondue, quiche, and croque-monsieur. Its production is strictly regulated by Swiss and French laws to maintain quality.