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Published 2014
Within Switzerland, the use of the name Gruyère is strictly controlled, as are its other specifications and the manufacturing process. Compared with emmental, the other well-known Swiss cheese, Gruyère is smaller; usually 35 to 40 kg (77 to 88 lb) in weight and 50 cm (20") in diameter. It has fewer and smaller (little larger than pea size) ‘eyes’. It is subject to a certain amount of surface ripening during its long maturing period (typically a year), which gives it a more nutty flavour.