Looks similar to Emmenthal (top) but has fewer and smaller holes. Also from Switzerland, it has a stronger, nuttier flavor. Its good melting qualities make it very popular in cooking. Try this Asparagus and Gruyere Tart recipe.
Eat Yourself Healthy
Try them all. We are offered so many cheeses in France and Italy and never say no. Just because you tried a type once or in the States doesn’t mean it will taste the same in another country. Try a bit at least. Some cheeses that I don’t eat here, I do eat overseas…different milk, different technique, different ingredients.