Fribourg, Vaud, Neuchâtel, Bern, Jura · Switzerland
Gruyère.
Gruyère is a symphony of toasted hazelnut and caramel with whispers of hay and fresh cream—a hard Alpine cheese that melts into creamy richness on the tongue. Its complex, nutty character deepens with age, building notes of earthy complexity and toasted grain that linger long after each bite. Dense and smooth without the signature holes of its cousin Emmental, it's a masterclass in understated elegance.
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The story
How it's made.
Why it tastes that way.
Gruyère has been produced in the canton of Fribourg since the 12th century, named after the town of Gruyères. The cheese is made without holes (unlike Emmental), a characteristic that distinguishes it from American imitations labeled 'Swiss. ' Each wheel weighs 25–40 kg and requires approximately 400 liters of raw milk.
The AOC was awarded in 2001 and became AOP in 2013 under EU harmonization. Grading criteria define five categories from 'Gruyère' (5 months) to 'Reserve' (10+ months) to 'Gruyère d'Alpage' (summer production). A long-running dispute with the United States, which allowed domestic producers to use the name, was partially resolved in EU-US trade negotiations.
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- natural
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Gruyère's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Gruyère.
28 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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