Gruyere Reserve Cow Cheese Wedge 250 GR, Aged

Gruyere Cow Cheese Wedge 250 gr, Aged

Discover: Gruyere Cow Cheese Wedge 250 gr, Aged

Aged Gruyere is an iconic Swiss cheese made from cow's milk . Its smooth flavour with fruity and nutty notes, along with its creamy texture and natural rind, make it an exquisite choice for the most discerning palates. With a maturation that enhances its sensory profile, this cheese is ideal both for gratinating and for enjoying alone or on a board.

Use and Pairings: Gruyere Cow Cheese Wedge 250 gr, Aged

• Ideal for fondue or raclette , melted for a delicious, enveloping flavour.
• It pairs perfectly with dry white wine or a fruity red to balance its smoothness.
• Use it in gratins or in recipes like quiche to provide a creamy texture and intense flavor.

Production, Maturation and Marketing

Gruyere Cheese is made using artisanal Swiss methods, using high-quality raw cow's milk . It is matured for 5 to 12 months to develop its characteristic nutty notes and firm yet creamy texture. Each batch is carefully selected to ensure its superior quality.

History and Origin of Gruyere Cheese

Gruyere cheese is named after the district of Gruyère in the canton of Fribourg, Switzerland. Its history dates back to the 12th century, when it was already mentioned in medieval writings. Since 1115, this cheese has been appreciated for its ability to transform cow's milk into an exceptional product, which was exported to countries such as France and Italy.

Until 2001, the term "Gruyere" referred to various Swiss and even French cheeses. However, that same year, Gruyere Cheese obtained the AOC (Certification of Controlled Origin), and later the AOP (Protected Designation of Origin) at European level, guaranteeing its authenticity and avoiding confusion.

Today, Gruyere cheese is made following ancestral recipes in small cheese factories in the region. To create a wheel of cheese weighing approximately 35 kg, around 400 litres of fresh raw milk are needed, coming from cows fed with grass in summer and hay in winter, without any added additives.

During the ripening process, which can last several months, the cheese wheels are turned and washed with salt water, which encourages the formation of fat and uniform ripening from the rind to the core. This technique is the key to the unique and unrivalled flavour of Gruyere Cheese .

Characteristics:

Maturation: 5-12 months
Milk: Raw cow
Intensity: Intense
Bark: Natural
Coagulation type: Enzymatic
Rennet: Animal
Region: Gruyere, Switzerland
Storage temperature: 4-8°C