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.
Details
- Milk Cow
- Country Switzerland
- Region Fribourg
- Type Hard
Similar Cheese
Emmentaler
Cow Milk