Gruyère cheese, gruyere cheese

Born from solidarity

To not be confused with Swiss Gruyère, this one is unapologetically French, originating from the prairies of Savoie & Franche-Comté.

A true family affair, Gruyère was born from the solidarity of farming families who crafted this cheese with the purpose to feed entire communities in harsh winters.

Gruyère is ripened in two stages: pre-ripened for 15 days at a temperature of 8° and 15°C to allow for the rind to form, and to prepare for ripening, the Gruyère then goes into a warm cellar for one day at a temperature of 15°C. As soon as pea sized holes start to appear in the cheese, it goes into a cold cellar, to allow the cheesemakers to control the fermentation.

Born from solidarity

To not be confused with Swiss Gruyère, this one is unapologetically French, originating from the prairies of Savoie & Franche-Comté.

A true family affair, Gruyère was born from the solidarity of farming families who crafted this cheese with the purpose to feed entire communities in harsh winters.

Franche-Comté Region Franche-Comté Region

Appearance

Golden cheese with cherry sized holes.

Texture

Smooth, springy and soft.

Taste

Clear with fresh notes and a slight sweetness.

It’s all about the cows

Only 5 breeds of cows qualify to produce milk for the production of Gruyère PGI. Montbéliarde, la Simmental, Abondance,Tarentaise and Vosgienne. Their milk is brought daily to the dairies where Gruyère is made following traditional methods. One 40kg wheel is made up of 400 liters of milk, and this milk has to be raw.

To be enjoyed everyday, anytime

Gruyère PGI is a very versatile cheese, from a cheeseboard to breakfast, and even as a snack it can do it all. Perfect pairings include lager or a dry cider to bring out its sweetness.

Gruyère

Born from solidarity

Gruyère

Born from solidarity

THE Franche-Comté REGION

RAW COWS MILK CHEESE

UNPASTEURISED