Gruyère
A firm Swiss alpine cheese from the Fribourg region, aged 5 to 12 months or more. Its dense paste turns from smooth and nutty to firm and crystalline as it ages.
| Category | Cheese |
|---|---|
| Maker / Origin | Fribourg, Switzerland |
| Storage | Wrap in wax paper or parchment, then loosely in plastic; keep in the cheese or vegetable drawer. |
| Shelf life | About 3 to 4 weeks once cut. An unopened wedge keeps for months in the fridge. |
| Best uses | Fondue, French onion soup, gratins, quiche, croque monsieur, and cheese boards. |
| Substitutes | Comté, Emmental, or Jarlsberg. |
| Pairings | Dry white wines, lager, cornichons, cured ham, and dark bread. |
| Last checked | October 18, 2026 |
About it
Gruyère is named for the town of Gruyères and protected under Swiss law. Wheels are brushed and turned for months in aging cellars, developing a brown rind and a flavor of toasted nuts, fruit, and brown butter.
Storing it
Keep the cut face covered and rewrap after each use. Gruyère freezes acceptably when grated, up to 2 months, for cooking.
Using it
Gruyère is the classic melting cheese of fondue and onion soup. Grate it for even melting, and serve aged wedges at room temperature on a board.
Swaps & pairings
Comté is the closest match, nuttier and French. Emmental brings the same alpine melt with bigger holes, and Jarlsberg gives a milder, sweeter result.
More from this maker: Fribourg, Switzerland