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A Swiss "cooked" cheese, nowadays made mainly from pasteurised cows" milk, with a mild, slightly nutty flavour and large holes, called "eyes". It can be used whenever Gruyère is called for, but has a milder flavour. It"s named after the district in the valley of the Emme river, in the Bearne Canton, where it originated in the 15th century.

It is now also made in France. See 'Swiss Cheese'

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