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. The small cracks that can develop in Gruyère cheese are often referred to as "eyes". These eyes are round or irregularly shaped holes that are formed during the aging process. It is the most popular Swiss cheese in Switzerland and in most of Europe.Lortal, Sylvie, "Cheeses made with Thermophilic Lactic Starters", Chapter 16 in Handbook of Food and Beverage Fermentation Technology, 2004, CRC Press, .
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 wh.en young, becoming more assertive, earthy, and complex as it matures When fully aged (five months to a year), it te,nds 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. The small cracks that can develop in Gruyère cheese are often referred to as "eyes". These eyes are round or irregularly shaped holes that are formed during the aging process. It is the most popular Swiss cheese in Switzerland and in most of Europe.Lortal, Sylvie "Cheeses made with Thermophilic Lactic Starters", Chapter 16 in Handbook of Food and Beverage Fermentation Technology, 2004, CRC Press, .