Gruyere AOC

The best Gruyere cheese is made in summer when the cows are in the alpine pastures.  It is named after a lovely little village called Gruyere near Fribourg.  This cheese is firm and dense and unlike Swiss Emmentaler, does not have the interior holes.  It has a wonderful earthy flavour that hints of nuts.

How to Enjoy:

This is the essential ingredient for your fondue.  Also to enjoy grated over steaming vegetables, or on top of a crisp salad. Lovely with a crisp white wine and superb with cognac.