This Gruyere is made just northeast of Lake Geneva in Western Switzerland. Aged in natural caves where the air and natural bacteria endow the cheese with a deep complexity, this cheese matures for at least a year.
This cheese is made from raw milk using recipes dating back to 1155. It is smooth in texture and has rich, beefy flavors that are tempered by hints of apples and pears. Famously used in fondue recipes, this cheese melts fabulously well and is amazing in grilled cheese sandwiches, gratins, sauces, or just snacking.
Naturally cave aged for two years.