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Gruyère is a firm, pale yellow cow's-milk cheese with fairly small holes, produced in a wheel-shape. It originated in Switzerland in the twelfth century, in the town of Gruyères (to the east of Lausanne), but much of it is now made in France, where Gruyère is a cover-term for three distinct cheeses: Beaufort, Comté and Emmental.

Subjects: Cookery, Food, and Drink.

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