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.
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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.