Gruyere is a type of cheese that is classified as a Swiss-type or Alpine cheese. It is a hard cows milk cheese that is produced in the vicinity of La Gruyère in southern Switzerland and in the Alpine Comté and Savoie regions of eastern France. Gruyere is generally aged for six months or longer, producing a pale-yellow cheese with very few holes. It has a rich, creamy, slightly nutty taste and is often described as sweet but slightly salty, with a flavor that varies widely with age. When young, it is creamy and nutty, 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. Gruyere is used in many ways in countless dishes. It is considered a good cheese for baking, because of its distinctive but not overpowering taste. It is a good melting cheese, particularly suited for fondues, along with Vacherin Fribourgeois and Emmental. It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyere is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. White wines, such as Riesling, pair well with Gruyère. Sparkling cider and Bock beer are also beverage affinities.

In summary, Gruyere is a hard cows milk cheese that is produced in Switzerland and France. It has a rich, creamy, slightly nutty taste and is often used in baking, fondues, French onion soup, and sandwiches. It is also a fine table cheese and is often grated and used with salads and pastas.