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GRUYERE SWISS

 

It is important to remember that the real Gruyère Swiss has no holes. The French have the bad habit of calling their Emmental “Gruyere.”
Gruyere is in the form of a round wheel, its rind is smeared, grainy, uniformly brownish and healthy. The shape must be normal and well proportioned. The heel of the wheel should be slightly convex.

Its texture: Soft

Its flavor: Slightly fruity depending on maturing time and soils

Its taste: More or less salty 

The traditional Gruyere cheese is produced in the cantons of Fribourg, Neuchâtel and Vaud. The Swiss usually call it "Fribourg." It belongs to the family of pressed cooked cheese with brushed rinds.

According to the Swiss, Gruyere takes its name from the tales of Gruyère, whose coat of arms was decorated with a crane. The settlement of this family in the canton of Fribourg dates back to the 9th century.

According to the French, which also called their production from Savoie, Burgundy and Franche-Comte "Gruyère," that word came from the gruyere man who, in the Middle Ages, collected taxes in the form of wood or cheese slices. That said, the French overuse the name "Gruyere" by which they designate all cooked pressed cheeses in the form of large wheel. Made from raw milk, Gruyère is matured at least 6 months
  • Gewurztraminer d'Alsace
  • Côte de Beaune or Beaujolais

Specifications (INCO)

Name

Gruyère AOP

Supplier's address

MIFROMA France

Ingredients

Milk, Salt, milk ferments and ripening culture

Weight

25 -49 kg

Fat Content

49 %

DLUO

60 j

Allergens

Nutrition facts

Energy Value

398

Proteins

27

Carbohydrates

0

Lipid

32

Salt

NC

Calcium

900

ORDER

1 piece

This product is sold per piece, cut by us and its weight will vary.

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Complete your cheeseboard

  • EPOISSES
    EPOISSES
  • BRIE DE MELUN
    BRIE DE MELUN
  • SAINT-NECTAIRE
    SAINT-NECTAIRE
  • CROSETA
    CROSETA