GRUYERE AOC

DESCRIPTION

Raw cow's milk

APPEARANCE

Washed rind, slightly brown in colour; the texture is straw coloured, compact, with no eyes

TASTE

Mild, with notes of cooked butter, bread crust and hazelnut

MATURING 

At least 6 months

CURIOSITY

Produced since the year 1115 in the town of Gruyeres, it is still produced today in the dairy farms of the villages of Romandy, according to the traditional recipe; to produce a 35 kg wheel it's needed at least 400 liters of milk

OUR SELECTION

We selected this classic version of Gruyère, famous cornerstone of the traditional cheese-making art of Switzerland

SUGGESTIONS

This younger version is suitable for Mornay sauce

COUNTRY OF ORIGIN

Swiss