GruyÃ¨re can best be described as having an earthy, buttery and toasty flavor, with slightly fruity undertones. Its full-bodied taste stands up well with other rich flavors, so think of it as a perfect complement to heartier pastas and entrees. For snacking or entertaining, try a GruyÃ¨re deli platter with prosciutto, thinly sliced ham and salami. If you want to mix it with fruits and nuts, aim for red apples, melons, dates, figs, hazelnuts and walnuts. GruyÃ¨re also has a wonderful meltability, making it ideal for sauces, soups, and fondue. More than a thousand years ago, GruyÃ¨res was the Swiss word for "forest", as well as the name of a small town in the Swiss Alps. The story is that in GruyÃ¨res, cheese was made in kettles that cooked over small piles of burning wood from the forest. When cheese makers needed to buy more firewood, they would use their cheese as payment. Recognizing the connection between the cheese and the forest, the cheese makers named their delicious product GruyÃ¨re.