Gruyère

Most of the great Continental cheeses are legally protected and can only be made in a certain way in a certain region (see Camembert and Parmesan). Gruyère is not like this, it is a broader (generic) description of a large, hard cheese made by cooking the milk – which means heating beyond the temperature needed to simply get the curds to form. Gruyère has a yeasty, nutty flavour and close texture. Famous AOC cheeses within the Gruyère group are Beaufort and Conte (France) and Emmenthal (France and Switzerland).

Related recipes to look at:

Cheese and Herb Fritters with Sweet Pepper Marmalade
Jacket Potato Halves stuffed with Melted Gruyere and Chives
Gratin of Dover Sole with Broccoli, Leek and Gruyere Sauce