A hard, yellow cheese with a nutty flavor originally made in the Gruyère region of Switzerland, famous for its use in fondue.
Named after Gruyère, a district in the Fribourg canton of Switzerland where the cheese has been produced since the 12th century; the place name itself comes from a Romansh root meaning 'crane'.
Gruyère is technically protected by Swiss law—only cheese made in specific Alpine regions and by traditional methods can legally be called 'Gruyère,' making it one of the world's most geographically protected foods.
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