Gruyère is one of the most famous Swiss cheeses that takes its name from the country of origin, Gruyère, located in the Friborg area. It is prepared with the milk of two breeds of cows (Simmenthal and Friborghesi) that graze in the high mountains, feeding on particularly fragrant forage. Its wheels, which can have a diameter between 50 and 60 cm and a weight between 20 and 40 kilos, must mature for at least one year before being marketed. However, connoisseurs argue that the cheese must be at least two years old to be tastier and more crumbly. The crust is dark yellow, while the stray yellow paste has very small holes (like peas) and a flavour vaguely reminiscent of hazelnuts.

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