Gruyere 1655 AOP
Gruyère has been produced without much change to the recipe since 1115. The cows which produce milk for Gruyère are solely fed on natural forage; fresh grass in summer and hay in winter, with no additives. Twice a day, in the morning and in the evening, each milk producer delivers this precious ingredient to its assigned cheese dairy. The forty-kilo wheels are produced according to strict guidelines which the milk producers, cheesemakers and affineurs (maturers) respect each step of the way.
This quintessential Alpine-style cheese tastes of browned butter, fresh cream, and roasted nuts, with a bright tang on the finish. Our Gruyère 1655 is aged for fifteen months and comes from the best Affineur in Switzerland. While there are many recipes available for cooking with Gruyère, we know this cheese will shine on your cheeseboard too!