Gruyère gets its name from Gruyères, a small town in Fribourg canton in western Switzerland.

It has a complex flavor that is creamy, nutty and earthy with mushroomy nuances.

Though many countries make "Gruyère" type cheeses, in July 2001, the Appellation d' Orgine Contrôlée (AOC) gave the Swiss name-protection status for Gruyère.

It is also one of the 3 cheeses used in fondue: Appenzeller, Emmentaler and Gruyère.