Gruyere Cheese

Picture of gruyere cheese
Approx. Weight: 1 pound
In Stock
Your Price: $16.98
Gourmet-Food Fast Facts
Raw milkYes
Animal RennetYes

The milk for the Swiss gourmet cheese Gruyere is brought to the dairy by the producers, and every delivery is strictly controlled and analyzed. The milk will undergo no thermic treatment until its transformation into cheese. This guarantees the preservation of the flora that gives Gruyere AOC its typical taste.

The spicy, mature taste with fine salt crystals, the fruity note, the fine aroma of roasted chestnuts or hazelnuts - Gruyere AOP is a cheese with an unmistakable character. Its history dates back to the year 1115, when monks at the Rougemont monastery in the Gruyere region in West Switzerland began to cultivate the surrounding Alps.

The consistently high quality is not only ensured by the protected origin of each Gruyere AOP, but also by the authentic production according to a traditional recipe. Pure natural ingredients, processed in copper kettles, traditional maturation in the characteristic grainy, brownish smear rind - only in this way is a true Gruyere AOP produced.

The cheese maker adds the cultures that will mature the milk. Once maturation is achieved, the cheese maker adds the rennet. In the space of 3 or 4 minutes, the contents of the vat totally changes in appearance. A warm odor fills the dairy.

After about three months, the Gruyere cheese wheels are transported to a "finishing house" to complete their maturation (several more months are necessary for them to acquire their full flavor).

The last stages of the maturation process will continue in the cellars and will last 5-12 months.

Gruyere is an unpasteurized, hard cheese and it has cheese fondue written all over it, but there are so many other ways to use the cheese. The natural rind is hard, and the interior of the cheese is light yellow, dense and compact. This Swiss gourmet cheese has a wonderful complexity of flavors, something we all cherish.

Enjoy this traditional favorite julienned into a salad, melted on a hot open-faced sandwich, in your onion soup, or as part of your grilled cheese.

We hard-cut and wrap this cheese in pieces of 1 pound and 8 ounces.

Ingredients:part-skim cow's milk, cheese culture, salt, enzymes.