Gruyère ( or ; French pronunciation: [ɡʁyjɛʁ], German: Greyerzer) is a hard yellow cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bern in Switzerland. It is named after the town of Gruyères. Before 2001, when Gruyère gained the appellation d'origine contrôlée (AOC, now AOP) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labelled Gruyère (French Gruyère-style cheeses include Comté and Beaufort).
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 more assertive, earthy, and complex as it matures. When fully aged (five months to a year) it tends to have small cracks that impart a slightly grainy texture.
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