Region: Switzerland, France
The original Gruyère hails from the canton of Fribourg in Switzerland though a great deal is produced in France today (known as Gruyère de Comte). It is a large cheese with an oily, brown rind and smooth firm texture. The interior is creamy-beige and firm, but softer than Emmental. Honey, nuts, and fruit dominate the flavors of this Fondue-perfect cheese.
Wine: big reds: Châteauneuf-du-Pape, Cote-du-Rhône or red Burgundies; fruity reds, like Beaujolais; Champagne
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