Made only by small dairy co-ops, less than 50 wheels each day (Fribourg, Switzerland)
This deeply traditional raw cow's milk cheese is aged for a minimum of 20 months. Covered by a natural rind, the texture of the body of this cheese is dense during its youth, becoming flaky and somewhat granular as it ages. A palate of vast complexity, Gruyere enjoys ever evolving nuances. Opening with full-bodied, fruity tones, the flavors slowly journey towards earthy and nutty with a soft finale to finish.