1655 GRUYERE

Gruyère has been produced without much change to the recipe since 1115. The cows which produce milk for Gruyère are solely fed on natural forage; fresh grass in summer and hay in winter, with no additives. Twice a day, in the morning and in the evening, each milk producer delivers this precious ingredient to its assigned cheese dairy. The forty-kilo wheels are produced according to strict guidelines which the milk producers, cheesemakers and affineurs (maturers) respect each step of the way.

This quintessential Alpine-style cheese tastes of browned butter, fresh cream, and roasted nuts, with a bright tang on the finish.

Pairing: Bubbly, sauvignon blanc or chianti
Producer: Jean-Marie Dunand Fromagerie Le Crêt
Milk: Unpasteurized cow's milk
Rennet: Animal