Gruyère

From Wiktionary, the free dictionary
Jump to navigation Jump to search
See also: gruyere and gruyère

English

[edit]

Alternative forms

[edit]

Etymology

[edit]

Named after the town of Gruyères, Switzerland, from Medieval Latin Gruerius, from Swiss French grue (crane).

Pronunciation

[edit]

Noun

[edit]

Gruyère (usually uncountable, plural Gruyères)

  1. A hard yellow cheese originating from Gruyères, Switzerland and made in the cantons of Fribourg.
    • 1935, Advertising & Selling, volume 26, page 27:
      So many Gruyères are chopped []
    • 2000, Paula Lambert, The Cheese Lover’s Cookbook and Guide: Over 150 Recipes, with Instruction on How to Buy, Store, and Serve All Your Favorite Cheeses, New York, N.Y.: Simon & Schuster, →ISBN, page 35:
      Several cheeses fall into the Gruyère family. First and foremost is Swiss Gruyère. It is softer and smoother than Emmental and considered to be a better cooking cheese. The finest Gruyère has a slight dampness in its pea-sized eyes. The French cheese Beaufort, known as the Prince of Gruyères, is higher in butterfat than most Gruyères and has a sticky moist rind from the bacteria linens.
    • 2012, Rose Elliot, 30-Minute Vegetarian, London: Collins, →ISBN:
      Cheese was traditionally made using rennet taken from the stomachs of slaughtered calves; some cheeses, such as Parmesan, Gorgonzola, most Gruyères and Roquefort, still are.

Translations

[edit]

Proper noun

[edit]

Gruyère

  1. Gruyère District, a local government district in Fribourg canton, Switzerland.

Further reading

[edit]