Originating from Switzerland. Is a hard yellow unpasteurized cheese made from cow’s milk. It is named after the Gruyere valley of Fribourg, Switzerland. It is usually cured anywhere from 3-10 months. The longer it cured the better. It has a sweet, nutty flavor, with a hint of fruity taste. Rusty brown in color and hard. Great when melted and works well in most recipes. Is good when served with fruit, crackers, and pairs well with French onion soup.
Best to consume within 2 months from manufacturing date.