A traditional, smooth, dense, firm yet flexible cheese
with small holes made with cow’s milk. The natural,
rusty brown rind is hard, dry and pitted with tiny holes.
It is slightly grainy with a complexity of flavours – first fruity, then revealing more earthy, nutty characteristics.
Used as a table cheese, for grilling, and fondues, Gruyère is among the most versatile cheeses. It melts and browns at high temperatures. It’s very versatile in the kitchen, in a seafood casserole, in pasta dishes, on potatoes, for au gratin onion soups, or in a salad. Soufflés and fondues cannot do without it.
At the end of a meal, with a piece of bread and some fresh or dry fruit, it’s simply irresistible. It’s delicate and fragrant taste is also always worth a good place on every cheese tasting tray!
Try big red wines such as Châteauneuf-du-Pape, Cote-du-Rhône or red Burgundies; or fruity reds, like Beaujolais; or Champagne with Gruyère.
Available in whole of wedge form. Smoked Gruyère also
available.
