Named after the town of Gruyères in Switzerland, this cheese is made in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne.

In 2001, Gruyère gained Appellation d'Origine Contrôlée status as a Swiss cheese, and cheese of a similar nature made elsewhere could no longer be labelled as Gruyère.

About 400 litres of milk is used to make a 35kg round of Gruyère cheese. Gruyère is a hard yellow cheese that has a distinctive but not overpowering flavour and can impart a slightly grainy texture in the mouth.

It is sweet yet slightly salty and its flavour is nutty when young but develops more complex earthy notes as it ripens.