Reviews you can trust.
The right Gruyère is buttery and complex, is pleasantly firm and dense, and melts like a champ. If you aren’t buying it, you should be.
What We Learned
What most Americans think of as “Swiss cheese” is the mild, holey stuff called Emmentaler. That cheese is fine for slicing thin and piling on ham sandwiches, but it bears little resemblance to its fellow citizen, Gruyère. The latter, which has been made in the eponymous alpine region of Switzerland for more than 900 years, is pleasantly firm and dense, slightly crumbly, and boasts t...