Gruyère has it's origins in Switzerland, and can best be described for its sharp and toasty flavor, with slightly fruity undertones. Gruyère is a hard yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland, and made in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. 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.
Gruyère is generally regarded as one of the finest cheeses for cooking, having a distinctive but not overpowering flavor. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese.
