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A Swiss "cooked" cheese, made from pasteurised cows" milk - probably in a similar form since the 12th century. It is similar to Emmental, but has a fuller flavour, and smaller holes. The French also make good cheeses, the eponymous village only just being inside the Swiss boarder - so traditions being similar - their cheeses being called 'Gruyere de Comté' (or just Comté) and Gruyere de Beaufort (Beaufort), the latter having virtually no holes.
It is an ideal cheese for cooking, and for fondues. See 'Emmental'; 'Fondue' ; 'Swiss Cheese'