(ɡruːˈjɛər/ or /ɡrɨˈjɛər/) is a hard yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland. Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel. To make an 80 kg (176 lb.) round of Gruyère cheese, about 8000 litres (2110 gallons) of milk are used.