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
