Le Gruyere AOP 1655 12 month

by 1655. Product of Switzerland. 

Cave aged for over 12 month.

Gruyere is part of the canton of Fribourg and Gruyere cheese was made here for centuries. In 1115 a quantity of Gruyere was recorded as the tithe paid by local farmers to the monks of Rougement Abbey. Each of the enormous cheeses is made by a group of farmers since it takes 88 gallons (400 liters) to produce a single 80 pound (35 kg) wheal. 
The cheese is a darker yellow than Emmental and has a hint of brown in the coloring. The texture is dense and compact, yet flexible. It is this density that makes it stronger and less stringy than Emmental when heated, so it is better for gratings, grilling, and in soups.

When Gruyere is first cut, the aroma suggests a million meadow flowers trapped in rich, creamy milk. Slightly grainy, the cheese has a wonderful complexity of flavors - at first fruity, then revealing more earthy, nutty characteristics that linger on the palate. 

Ingredients: fresh part-skim raw cow's milk, bacterial cultures, salt, rennet, enzymes. CONTAINS: MILK