Named after a Swiss village, Gruyere is a softer cheese. The rind is hard, and generally brown and marked with holes.

Price per Pound: $12.99
Production Period: Year-round
Ripening: The cheese is salted in a brine for eight days, then left at room tempature for two months.
Taste: The cheese begins with a mild fruitty flavor, and later becomes more earthy and nutty.
Use: Fantastic on chicken cordon bleu!