Gruyere Vieux AOP
Milk: Raw Cows milk
Region: Fribourg
Rennet: Animal
Age: 18 Months
Selected from a single cheesemaker who makes a maximum of six cheeses per day.
Our Gruyère Vieux is aged for 16-18 months to maintain the complexity of the milk flavours, while also achieving subtle fruitiness. Its flavour will reflect the milk of the season, sweet and herby in Spring and Summer to more savoury and salty in the Autumn and Winter. There is a scattering of crunchy crystals through the cheese, a sign of a classic mature Gruyère.
We select cheese from a single producer who produces a maximum of 6 cheeses per day. The milk for the cheese comes from small herds of cows farmed in the immediate area of the village where it is made. This cheese is consistently graded above 19.5 points (out of 20) - it is one of the best produced in Switzerland.
This Gruyère is matured not far from where it is produced, and salt from the Alpine Bex salt mines is used in the ripening process.
Milk: Raw Cows milk
Region: Fribourg
Rennet: Animal
Age: 18 Months
Selected from a single cheesemaker who makes a maximum of six cheeses per day.
Our Gruyère Vieux is aged for 16-18 months to maintain the complexity of the milk flavours, while also achieving subtle fruitiness. Its flavour will reflect the milk of the season, sweet and herby in Spring and Summer to more savoury and salty in the Autumn and Winter. There is a scattering of crunchy crystals through the cheese, a sign of a classic mature Gruyère.
We select cheese from a single producer who produces a maximum of 6 cheeses per day. The milk for the cheese comes from small herds of cows farmed in the immediate area of the village where it is made. This cheese is consistently graded above 19.5 points (out of 20) - it is one of the best produced in Switzerland.
This Gruyère is matured not far from where it is produced, and salt from the Alpine Bex salt mines is used in the ripening process.
Milk: Raw Cows milk
Region: Fribourg
Rennet: Animal
Age: 18 Months
Selected from a single cheesemaker who makes a maximum of six cheeses per day.
Our Gruyère Vieux is aged for 16-18 months to maintain the complexity of the milk flavours, while also achieving subtle fruitiness. Its flavour will reflect the milk of the season, sweet and herby in Spring and Summer to more savoury and salty in the Autumn and Winter. There is a scattering of crunchy crystals through the cheese, a sign of a classic mature Gruyère.
We select cheese from a single producer who produces a maximum of 6 cheeses per day. The milk for the cheese comes from small herds of cows farmed in the immediate area of the village where it is made. This cheese is consistently graded above 19.5 points (out of 20) - it is one of the best produced in Switzerland.
This Gruyère is matured not far from where it is produced, and salt from the Alpine Bex salt mines is used in the ripening process.