Definition of Gruyère in English:

Gruyère

noun ˈɡruːjɛːɡruˈjɛr

mass noun

A firm, tangy cheese.
Example sentencesExamples
- I ordered the modest $8 omelette du jour, which arrived as plump as a hen, sitting high and proud on its plate, a bit of Gruyère from the Gruyère and mushroom filling peeking out coyly from one corner, threading toward a pile of crisp potatoes.
- A flash-roasted oyster appetizer, served on the half shell with bits of excellent smokehouse bacon and a jot of Gruyère cheese, was good enough to win friends in New Orleans, where fancy cooked oyster dishes are serious business.
- Or, a bowl of intense onion soup under a mantle of heat-blasted Gruyère croutons lies waiting to shanghai your palate with a sneak shot of warming red pepper.
- The lunch menu is fishy and wholesome: crab soup, crab and Gruyère tartlet, crispy salmon and dill fishcakes are popular.
- Unlike Gruyère, Emmental has a dry rind free from micro-organisms.
- Fish soup with melting dollops of Gruyère is more mundanely satisfying, and a cassoulette of sweetbreads pleased everyone else at the table (still, you'd better like vermouth).
- With its crisped, locally baked Kraftsmen bread, its nutty Gruyère and its nouvelle-vague whiff of truffle oil scooting over skinny ham slices, this is profound stuff.
- Crisp on the outside and buttery-soft and almost hollow on the inside, they are traditionally bun-sized, and flavoured with Gruyère.
- My dining companion enjoyed her crab pancake with a Gruyère glaze, but then she does the place's PR, so she would like it (don't worry, she didn't pay, it was my little treat) - I found the crab, for the record, a little soupy.
- Crispy, buttery cornflakes top a baking dish of subtly oniony mac and cheese made with Gruyère, Gouda, white cheddar and béchamel - a gourmet-sounding mix that turns out creamy and surprisingly modest.
- Slice the Gruyère thin and set aside.
- My partner chose the chicken wrapped in Bayonne ham with a Gruyère sauce.
- An omelet bundle flecked with chives wraps up roasted mushrooms and melted Gruyère.
- Try radicchio and Roquefort, or watercress and Gruyère.
- Serve alongside some slow-roasted tomatoes topped with any leftover breadcrumbs mixed with Gruyère.
- First, the chef prepares the ground with a barrage of giant popovers - steaming Yorkshire puddings as big as elephant knuckles, and weighted on their tops with crusts of Gruyère cheese.
- The former category includes a triumvirate of flame-heated specialties: liqueur-spiked Gruyère as a dip for French bread, meats fried in hot peanut oil, and strawberries dunked in melted chocolate.
- Try the satisfyingly rich omelets: fluffy eggs with such classic fillings as Gruyère and mushrooms playing hide-and-seek in the center.
- But we forgot all about it when a stack of gougères filled with melted Gruyère and smoked ham arrived, followed by a gourmet pulled-pork tortilla spiked with cumin and black-eyed peas.
- The crêpes Bretonne are great too: La Brébis is filled with fresh fruit and heavy cream while the Coq Breton is crêpe stuffed with ham, asparagus and Gruyère, served with béchamel sauce, salad and coffee.

Origin

Named after Gruyère, a district in Switzerland, where it was first made.

Definition of Gruyère in US English:

Gruyère

nounɡruˈjɛrɡro͞oˈyer

A firm, tangy cheese.
Example sentencesExamples
- Unlike Gruyère, Emmental has a dry rind free from micro-organisms.
- The lunch menu is fishy and wholesome: crab soup, crab and Gruyère tartlet, crispy salmon and dill fishcakes are popular.
- With its crisped, locally baked Kraftsmen bread, its nutty Gruyère and its nouvelle-vague whiff of truffle oil scooting over skinny ham slices, this is profound stuff.
- Or, a bowl of intense onion soup under a mantle of heat-blasted Gruyère croutons lies waiting to shanghai your palate with a sneak shot of warming red pepper.
- My dining companion enjoyed her crab pancake with a Gruyère glaze, but then she does the place's PR, so she would like it (don't worry, she didn't pay, it was my little treat) - I found the crab, for the record, a little soupy.
- Crisp on the outside and buttery-soft and almost hollow on the inside, they are traditionally bun-sized, and flavoured with Gruyère.
- The crêpes Bretonne are great too: La Brébis is filled with fresh fruit and heavy cream while the Coq Breton is crêpe stuffed with ham, asparagus and Gruyère, served with béchamel sauce, salad and coffee.
- Try the satisfyingly rich omelets: fluffy eggs with such classic fillings as Gruyère and mushrooms playing hide-and-seek in the center.
- The former category includes a triumvirate of flame-heated specialties: liqueur-spiked Gruyère as a dip for French bread, meats fried in hot peanut oil, and strawberries dunked in melted chocolate.
- Crispy, buttery cornflakes top a baking dish of subtly oniony mac and cheese made with Gruyère, Gouda, white cheddar and béchamel - a gourmet-sounding mix that turns out creamy and surprisingly modest.
- Serve alongside some slow-roasted tomatoes topped with any leftover breadcrumbs mixed with Gruyère.
- Slice the Gruyère thin and set aside.
- Try radicchio and Roquefort, or watercress and Gruyère.
- An omelet bundle flecked with chives wraps up roasted mushrooms and melted Gruyère.
- First, the chef prepares the ground with a barrage of giant popovers - steaming Yorkshire puddings as big as elephant knuckles, and weighted on their tops with crusts of Gruyère cheese.
- A flash-roasted oyster appetizer, served on the half shell with bits of excellent smokehouse bacon and a jot of Gruyère cheese, was good enough to win friends in New Orleans, where fancy cooked oyster dishes are serious business.
- I ordered the modest $8 omelette du jour, which arrived as plump as a hen, sitting high and proud on its plate, a bit of Gruyère from the Gruyère and mushroom filling peeking out coyly from one corner, threading toward a pile of crisp potatoes.
- Fish soup with melting dollops of Gruyère is more mundanely satisfying, and a cassoulette of sweetbreads pleased everyone else at the table (still, you'd better like vermouth).
- But we forgot all about it when a stack of gougères filled with melted Gruyère and smoked ham arrived, followed by a gourmet pulled-pork tortilla spiked with cumin and black-eyed peas.
- My partner chose the chicken wrapped in Bayonne ham with a Gruyère sauce.

Origin

Named after Gruyère, a district in Switzerland, where it was first made.

单词	Gruyère
释义	Definition of Gruyère in English: Gruyère noun ˈɡruːjɛːɡruˈjɛr mass noun A firm, tangy cheese. Example sentencesExamples I ordered the modest $8 omelette du jour, which arrived as plump as a hen, sitting high and proud on its plate, a bit of Gruyère from the Gruyère and mushroom filling peeking out coyly from one corner, threading toward a pile of crisp potatoes. A flash-roasted oyster appetizer, served on the half shell with bits of excellent smokehouse bacon and a jot of Gruyère cheese, was good enough to win friends in New Orleans, where fancy cooked oyster dishes are serious business. Or, a bowl of intense onion soup under a mantle of heat-blasted Gruyère croutons lies waiting to shanghai your palate with a sneak shot of warming red pepper. The lunch menu is fishy and wholesome: crab soup, crab and Gruyère tartlet, crispy salmon and dill fishcakes are popular. Unlike Gruyère, Emmental has a dry rind free from micro-organisms. Fish soup with melting dollops of Gruyère is more mundanely satisfying, and a cassoulette of sweetbreads pleased everyone else at the table (still, you'd better like vermouth). With its crisped, locally baked Kraftsmen bread, its nutty Gruyère and its nouvelle-vague whiff of truffle oil scooting over skinny ham slices, this is profound stuff. Crisp on the outside and buttery-soft and almost hollow on the inside, they are traditionally bun-sized, and flavoured with Gruyère. My dining companion enjoyed her crab pancake with a Gruyère glaze, but then she does the place's PR, so she would like it (don't worry, she didn't pay, it was my little treat) - I found the crab, for the record, a little soupy. Crispy, buttery cornflakes top a baking dish of subtly oniony mac and cheese made with Gruyère, Gouda, white cheddar and béchamel - a gourmet-sounding mix that turns out creamy and surprisingly modest. Slice the Gruyère thin and set aside. My partner chose the chicken wrapped in Bayonne ham with a Gruyère sauce. An omelet bundle flecked with chives wraps up roasted mushrooms and melted Gruyère. Try radicchio and Roquefort, or watercress and Gruyère. Serve alongside some slow-roasted tomatoes topped with any leftover breadcrumbs mixed with Gruyère. First, the chef prepares the ground with a barrage of giant popovers - steaming Yorkshire puddings as big as elephant knuckles, and weighted on their tops with crusts of Gruyère cheese. The former category includes a triumvirate of flame-heated specialties: liqueur-spiked Gruyère as a dip for French bread, meats fried in hot peanut oil, and strawberries dunked in melted chocolate. Try the satisfyingly rich omelets: fluffy eggs with such classic fillings as Gruyère and mushrooms playing hide-and-seek in the center. But we forgot all about it when a stack of gougères filled with melted Gruyère and smoked ham arrived, followed by a gourmet pulled-pork tortilla spiked with cumin and black-eyed peas. The crêpes Bretonne are great too: La Brébis is filled with fresh fruit and heavy cream while the Coq Breton is crêpe stuffed with ham, asparagus and Gruyère, served with béchamel sauce, salad and coffee. Origin Named after Gruyère, a district in Switzerland, where it was first made. Definition of Gruyère in US English: Gruyère nounɡruˈjɛrɡro͞oˈyer A firm, tangy cheese. Example sentencesExamples Unlike Gruyère, Emmental has a dry rind free from micro-organisms. The lunch menu is fishy and wholesome: crab soup, crab and Gruyère tartlet, crispy salmon and dill fishcakes are popular. With its crisped, locally baked Kraftsmen bread, its nutty Gruyère and its nouvelle-vague whiff of truffle oil scooting over skinny ham slices, this is profound stuff. Or, a bowl of intense onion soup under a mantle of heat-blasted Gruyère croutons lies waiting to shanghai your palate with a sneak shot of warming red pepper. My dining companion enjoyed her crab pancake with a Gruyère glaze, but then she does the place's PR, so she would like it (don't worry, she didn't pay, it was my little treat) - I found the crab, for the record, a little soupy. Crisp on the outside and buttery-soft and almost hollow on the inside, they are traditionally bun-sized, and flavoured with Gruyère. The crêpes Bretonne are great too: La Brébis is filled with fresh fruit and heavy cream while the Coq Breton is crêpe stuffed with ham, asparagus and Gruyère, served with béchamel sauce, salad and coffee. Try the satisfyingly rich omelets: fluffy eggs with such classic fillings as Gruyère and mushrooms playing hide-and-seek in the center. The former category includes a triumvirate of flame-heated specialties: liqueur-spiked Gruyère as a dip for French bread, meats fried in hot peanut oil, and strawberries dunked in melted chocolate. Crispy, buttery cornflakes top a baking dish of subtly oniony mac and cheese made with Gruyère, Gouda, white cheddar and béchamel - a gourmet-sounding mix that turns out creamy and surprisingly modest. Serve alongside some slow-roasted tomatoes topped with any leftover breadcrumbs mixed with Gruyère. Slice the Gruyère thin and set aside. Try radicchio and Roquefort, or watercress and Gruyère. An omelet bundle flecked with chives wraps up roasted mushrooms and melted Gruyère. First, the chef prepares the ground with a barrage of giant popovers - steaming Yorkshire puddings as big as elephant knuckles, and weighted on their tops with crusts of Gruyère cheese. A flash-roasted oyster appetizer, served on the half shell with bits of excellent smokehouse bacon and a jot of Gruyère cheese, was good enough to win friends in New Orleans, where fancy cooked oyster dishes are serious business. I ordered the modest $8 omelette du jour, which arrived as plump as a hen, sitting high and proud on its plate, a bit of Gruyère from the Gruyère and mushroom filling peeking out coyly from one corner, threading toward a pile of crisp potatoes. Fish soup with melting dollops of Gruyère is more mundanely satisfying, and a cassoulette of sweetbreads pleased everyone else at the table (still, you'd better like vermouth). But we forgot all about it when a stack of gougères filled with melted Gruyère and smoked ham arrived, followed by a gourmet pulled-pork tortilla spiked with cumin and black-eyed peas. My partner chose the chicken wrapped in Bayonne ham with a Gruyère sauce. Origin Named after Gruyère, a district in Switzerland, where it was first made.
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