Alpine cheeses are a category of semi-hard to hard cheeses born from the mountainous regions of Switzerland, France, Austria, and Italy. These impressive, often large wheels are known for their firm yet elastic texture and a complex flavor spectrum ranging from nutty and fruity to earthy, a testament to the diverse mountain pastures where the cows graze. They are particularly prized for their excellent melting properties.

Among these, Gruyère stands out as a quintessential Swiss Alpine cheese. Made from raw cow's milk, it offers a dense, firm texture and a rich, creamy, and nutty flavor that deepens with age, developing more pronounced earthy notes. While modern Gruyère often has few "eyes" (holes), its smooth, consistent melt makes it a classic choice for fondues, gratins, and French onion soup.