Emmi Gruyère cheese, from the French-speaking part of Switzerland, has a taste and fineness of a cheese has been slowly cured. It has been produced since 1115 in a region just outside the small town of Gruyères according to the original recipe. Gruyère cheese owes its characteristic flavor to the unbeatable quality of unpasteurized cow's milk that is used, from cows that eat grass and hay in the winter during the summer.More than 400 liters of milk are needed to produce a wheel of approximately 35 kilos. Each wheel takes several months to heal. During this time, cheese is not stored dry. Instead, it is treated with pure salt water, which causes a reaction with the crust and causes the cheese to ripen faster. This special process gives Gruyère cheese its intense flavor. No fondue is authentic without the true Gruyère of Switzerland.
You can buy this cheese in wedges of 200 grs.
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|Kind of milk||Raw|