There is maybe a 50-50 chance the French in the title is correct, but it doesn't matter — the cheese is.
My friend Brad brought me a wedge of Gruyere from France. What a wonderful gift! It is quite unlike the gruyere cheeses I see here in the U.S. This cheese is quite hard with a thick rind that suggests long aging (Or so I have read), and a heady aroma. Not quite a stinky cheese (that's a technical term). It is much like a good parmesan reggiano and even has the white flecks typical in a good parmesan.
I used it this morning to make a French-style omelet. Wow.