Names for the town of Gruyéres, Switzerland, a lion among mountain cheeses. Traditionally made at high altitudes with rich, grass-fed milk.
Alpine farmers pool their milk supplies to make these enormous 80-pound wheels which are then cave-aged. Our Antique Gruyére is aged a minimum of 12 months, allowing the flavor to concentrate and the texture to become firm with slight crunch from the crystallizing calcium lactate. At this age, the flavors are deeply sweet and nutty, with an earthy edge that becomes more prominent and aromatic the warmer the cheese becomes.
Gruyére can be quite stinky when melted, although the flavor remains buttery and smooth. A traditional ingredient in Fondue, potato gratin, or a traditional French jambon and cornichon sandwich. A superb eating cheese, Gruyére rounds out a cheese plate and pairs beautifully with fresh apples –universally appropriate!