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Gruyère is a hard, pale-yellow cheese from Switzerland. It tastes nutty and a little sweet, and it melts well, so cooks use it in French onion soup and in some baked dishes. The name comes from the town of Gruyères. often picture “Swiss cheese” with big round holes; that picture is closer to Emmental. Real Gruyère is firmer, and if it has holes they are usually small, not the cartoon holes. In shops the French name is often kept. Say it roughly like “groo-YAIR.”
格呂耶爾起司（台灣多說「起司」；中國大陸較常說「奶酪」）
組成Named after the town of Gruyères, Switzerland, from Medieval Latin Gruerius, from Swiss French grue (“crane,” the bird).
原始詞典資料2 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
Gruyèrenoun/ˈɡruːjɛə/
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A hard yellow cheese originating from Gruyères, Switzerland and made in the cantons of Fribourg.
- So many Gruyères are chopped […]
- Several cheeses fall into the Gruyère family. First and foremost is Swiss Gruyère. It is softer and smoother than Emmental and considered to be a better cooking cheese. The finest Gruyère has a slight dampness in its pea-sized eyes. The French cheese Beaufort, known as the Prince of Gruyères, is higher in butterfat than most Gruyères and has a sticky moist rind from the bacteria linens.
Gruyèrename/ˈɡruːjɛə/
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A local government district in Fribourg canton, Switzerland; in full, Gruyère District.
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。