Gruyère is a Swiss cheese, with variations made also in France. Both countries agrue over who has the rights to the name with both getting rights to it at the Convention of Stresa in 1951. Swiss Gruyère has a smooth, uniform paste with only a few pea-sized holes and a dark-brown natural rind. Confusion arises with the French Gruyères: Gruyère de Comte has larger holes whereas Gruyère de Montagne or Beaufort are more similar to the holes in the Swiss-style of Gruyère. Gruyère is a dessert cheese, but is also used in a variety of recipes, because it does not draw threads.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.