Gruyère is a cheese from Switzerland that comes from the Canton of Fribourg. In fact, it takes its name from the town of Gruyères, in Fribourg. Gruyère is classified as an AOC (Appellation d'origine contrôlée), which means that the way it is produced and matured is disciplined by Swiss law, and because of this, authentic gruyère can only be produced in Switzerland and not in France.
Gruyère has a yellow color and is made from cow's milk. With its sweet, yet moderately salty taste, gruyère is often used for baking, fondues and onion soup.
The pronunciation of gruyère is often phonetically transcribed as groo-yair, however, it is slightly imprecise. This is due to the fact that the "è" in the second syllable is more open than an "ai" sound. Therefore, the correct pronunciation of gruyère is groo-yehr.
The "eh" is pronounced by opening your mouth wide when saying it. A good exercise is to try and say the word "air" while keeping your mouth open.
An additional difficulty when pronouncing gruyère is that the "r" is pronounced as a French gargled "r". This may be very difficult to pronounce for non-native speakers, so it is not essential. It is sufficient to pronounce the "r" softly by placing less emphasis on it.