Swiss Dairy, La Cave a Formage, Gruyere Cheese AOP

Swiss Dairy, La Cave a Formage Gruyere Cheese AOP

Gruyere is sweet but lightly salty with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earth and complex as it matures.

Gruyère is a cooked and pressed cheese made from raw cow’s milk. On the exterior, the cheese has a grainy yellow to brown rind, while the interior is ivory to pale yellow in color. The Swiss version (AOP), a hard cheese with a salty and nutty flavor usually has no holes, while the French version (IGP) is required to have them, ranging in size from a pea to a cherry.

Gruyère must mature for at least 120 days in cellars so that it develops delicate aromas of caramelized apples, hazelnuts, and brown butter. It melts well, making it ideal for classic fondues, or, alternatively, sliced and consumed on its own and paired with a glass of light red wine.