A variety of cheese produced in France utilizing the same technique as that of Swiss cheese, which results in a comparable flavor profile albeit with lesser or negligible gaps.
Gruyère cheese is a large, flat, whole-milk cheese that originated in the Swiss town of Gruyère but is now produced in other countries including France. One of the distinctive features of this cheese is the large holes that are formed as a result of the bacteria used in the inoculation process. The cheese has a firm and slightly rough texture, but its pleasant taste makes it a popular choice for cooking. In fact, Gruyère cheese is considered the second most popular cheese for cooking, after Parmesan cheese, due to its distinctive flavor and firm texture. In addition to its culinary applications, Gruyère cheese also makes a delicious table cheese that can be enjoyed on its own or paired with other foods and beverages for a tasty and satisfying snack.