Le Gruyère Classic
The cheese is made from unpasteurized cow’s milk that has been named after its home village, Gruyères. The cheese is brine-soaked in a morge, which starts a fermentation process that then spreads from the rind to the core of the cheese. The Swiss Gruyère is an excellent cheese for cooking and particularly for cheese fondues. It is also a wonderful choice for cheese platters.
Fat 32 %
Salt 1.5 %, heavily salted
Unpasteurized cheese made from cow’s milk, animal rennet
Country of origin: Switzerland, ripened at least 5 months
A red wine from Beaujolais is an excellent match with Gruyère.