Gruyere$524330$ - translation to greek
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Gruyere$524330$ - translation to greek

SWISS MEDIUM-HARD ALPINE CHEESE
Cheese/Gruyere; Gruyere; Gruyere cheese; Gruyer; Gruyere (cheese); Gruyère (cheese); Gruyère; French Gruyère
  • milk economy]]
  • The affinage cellar in the Maison du Gruyère, in Gruyères
  • Gruyère from the brand/variety Le Premier Cru Switzerland

Gruyere      
n. γραβιέρα

Definition

Gruyere cheese
·- A kind of cheese made at Gruyere, Switzerland. It is a firm cheese containing numerous cells, and is known in the United States as Schweitzerkase.

Wikipedia

Gruyère cheese

Gruyère (UK: , US: , French: [ɡʁɥijɛʁ] (listen); German: Greyerzer) is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013.

Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century, this was not always the case. It is the most popular Swiss cheese in Switzerland, and in most of Europe.