Gruyere AOC

Nutty, savoury and beautifully balanced — the benchmark Swiss alpine cheese for both the board and the kitchen. Gruyère AOP is made in western Switzerland from raw cow’s milk. The paste is dense and smooth, developing toasted nuts, caramel and deep savoury notes as the cheese matures. At a glance Origin: Western Switzerland Milk: Raw cow’s milk Style: Hard, cooked-curd alpine cheese Texture: Dense, smooth and increasingly crystalline with age Intensity: Medium to strong Rennet: Animal rennet Shelf life: Around 7–10 days once cut Taste & texture Younger Gruyère is buttery and grassy. With longer maturation it develops toasted hazelnut, caramel, broth and umami, together with a firmer texture and occasional crystals. How to serve it Serve at room temperature, grate into gratins, melt into fondue, or use in a very good toasted sandwich. What to drink with it Chasselas, dry Riesling, Pinot Noir, Fendant or dry Oloroso Sherry all work well. Pair it with Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture. Baby Cornichons · Falwasser Crispbreads · Tasmanian Quince PasteIf you like this cheese, try… Comté Réserve – Fromagerie Vagne For a French mountain cheese with a sweeter, more honeyed profile. La Dent du Chat For another raw-milk alpine cheese with its own Savoyard character. Want to know a little more? Gruyère has been made in Switzerland for centuries. Large wheels were historically practical mountain cheeses: durable, transportable and able to mature for long periods. DietaryIngredients: Raw cow’s milk, salt, cultures, animal rennet.