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	Gruyère cheese gruel grunion grunt Gruyère cheese Haman's hats Hamburg parsley Hangtown Fry Definition: [groo-YEHR; gree-YEHR] Swiss Gruyère is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow's-milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It's usually aged for 10 to 12 months and has a golden brown rind and a firm, pale yellow interior with well-spaced, medium-size holes. It's made in 100-pound wheels that are cut into wedges for the market. Gruyère is also produced in France and several other countries. A processed Gruyère is also marketed in small, foil-wrapped wedges but, as with all processed cheese, it in no way compares to the real thing. See also cheese. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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