Just taste a slice of French Gruyère with Swiss Gruyère with baguette, as I did, and the difference is immediately apparent. The taste becomes fuller as the cheese ages. The color of the rind varies from light orange to brown, becoming darker as the cheese matures. Swiss Gruyère has no holes (the famous cheese with all holes is Emmentaler), while French Gruyère does have some holes. The holes of French Gruyère are officially part of the cheese and can range in size from a pea to a cherry. French Gruyere IGP is produced in the departments of Doubs, Haute-Saône, Savoie and Haute-Savoie bordering Switzerland.