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A cheese plastered in history and tradition, Gruyère acquires its flavours from rich cow’s milk. Young variants are quite dense, with the texture becoming flakier and more granular with age. Revealing full-bodied, fruity tones, the flavours slowly journey towards nutty and earthy with a mild finish. Pair with berry jam, sliced pear and grapes.
Records of Gruyère date back to 1115, when dairy farmers made the cheese to preserve their milk for times of need. By the 1600s, it had acquired its official name from the Swiss alpine town of Gruyères, where it first originated, which lies near the French border. At the same time, it evolved from a peasant staple into a luxury for the dinner tables of the wealthy. Stiff competition emerged between Swiss cheesemakers and their French rivals, who were producing their own style of Gruyère. It was not until 2001 that Gruyere was finally awarded AOC protected status in Switzerland, requiring cheesemakers to follow traditional methods.
Switzerland/Chilled – 2.5kg/1kg Block
