One of the best aged AOP Gruyères from a single Swiss cheesemaker.
This raw milk, cooked curd cheese uses milk sourced from small herds farmed close to the dairy, and just six cheeses are made each day.
Maturated locally for 18 months, the cheese is brine washed using Alpine Bex salt to encourage the thick rind formation.
The flavours reflect the milk of the season – spring & summer cheeses are sweet and herby whilst autumn & winter cheeses are more salty and savoury. The smooth texture and rounded flavours have fabulous depth and light crystallisation.