Gruyere is Switzerland’s second best known cheese, next to Emmentaler. As with all Swiss-type cheeses, Gruyere has eyes, but they are smaller and more scattered than Emmentaler. In taste, it has a stronger flavor than Emmentaler -- sharper, more pungent, and slightly saltier. It is also richer and creamier in texture.

Like Domestic Swiss and Emmentaler. Gruyere is used both as a table cheese and in cooking. It is often used for cheese fondues and as a topping for French onion soup.

Pairs well with fruity wines such as Gewurstraminer, Riesling, Pinot Grigio, Chenin Blanc, or White Zinfandel.

Wine Pairing Suggestions: Bella Sera Pinot Grigio The Italians and Swiss may compete against each other in the downhill, but they work pretty well together in this unique pairing. Combine the aromas of honeysuckle, pineapple and apricots found in Bella Sera Pinot Grigio with one of the richest Gruyeres available today, and you’ve got a crowd-pleaser. Also great in fondue… if you dare.