Milk: Cow, Unpasteurized
Accompaniment: Fruity, full bodied reds and champagne
Gruyere is named after the cave it is aged in for a minimum of nine months after it has matured at the dairy for 3 months. The cave at Kaltbach, near Lucerne in Switzerland, is an extensive labyrinth of passageways in a limestone mountain.
The cheese is nutty, slightly sweet, rich and herby in flavour. Melts like no other cheese (it is a standard ingredient for our “decadent” mac and cheese), but is also a great appetizer or snacking cheese.
The AOC guards the production standards for this cheese which, amongst others, means that the cows cannot be fed silage ensuring the grassy and herby nature of the cheese.
Try this cheese with a fruity, full-bodied red or a champagne.