Smooth, firm, dense, straw-coloured paste, and a sweet, spicy flavour. Made using unpasteurised milk from the black and white Fribourg breed of cow. Gruyère cheeses are matured in cellars and are regularly turned. Their rinds are always kept moist to prevent cracking. The rind becomes reddish-brown and tough, the paste is yellow with the occasional pea-sized hole.
Famous for the Swiss fondue because of Gruyère's excellent melting properties, melting smoothly and without stringy texture. It is excellent for making gratins, grilling and in soups.