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It is traditional, creamery, unpasteurised, hard cheese. The natural, rusty brown rind is hard and dry. The cheese is darker yellow than Emmental but the texture is more dense and compact. Gruyère is sweet and little salty. When young, it is creamy and nutty but after maturation, the texture becomes earthy and complex with small cracks and grainy. 

More tasty than Gruyère de Savoie.

Characteristics:

Milk: Cow

Type: Cooked Pressed Cheese

Production: Artisanal

Process: Unpasteurized

Fat: 32%

Shelf Life: 60 Days

Storage: Chiller

Origin: Suisse, France

The Prices for cutting cheeses are indicative. The final price will depend on real and definitive weight of those cheeses. Upon order, we will inform you about the difference of price if applicable.