Named after a Swiss village, Gruyere is an unpasteurized, semi-soft cheese with a delightful nutty flavor. The rusty brown rind is hard and dry and pitted with tiny holes and a slightly grainy texture. Gruyere is made by heating raw milk to 93 degrees F and liquid rennet is added for curdling. The resulting curd is cut into small pieces which release whey while being stirred. Curd is cooked at 110 degrees F and raised quickly to 130 degrees F. The pieces become shriveled which is the cue to place the curd in molds for pressing.
Gruyere is one of the key ingredients in a traditional Swiss fondue. Typically you would combine it with the lesser flavored (but very good) Emmental.
Gruyere is widely available but purchase from a reliable source such as Whole Foods Market or most any good quality cheese shop. You can purchase very good Gruyere online via various vendors such as iGourmet on Amazon.com: Gruyere AOC