Cheese - Gruyere
DESCRIPTION
This Swiss alpine, semi-hard cheese is cave aged for 12 months in gigantic 70 lb wheels. It is famous for its nutty taste and rich, yellow color. Today it is one of the most famous Alpine cheeses produced, to learn more about it click here!
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Raw milk
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a goat's milk Humboldt Fog and a sheep's milk Ossau Iraty
- By Origin - Emmentaler and Reblochon
- Pairings - a dry white or sparkling wine, some dried apricots, crackers, nuts and pickles
SUBSTITUTES
Gruyere Reserve or Comte Reserve
INGREDIENTS
Raw cow milk (part skim), cheese culture, salt, enzyme
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Cheese - Gruyere
Cheese - Gruyere
DESCRIPTION
This Swiss alpine, semi-hard cheese is cave aged for 12 months in gigantic 70 lb wheels. It is famous for its nutty taste and rich, yellow color. Today it is one of the most famous Alpine cheeses produced, to learn more about it click here!
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Raw milk
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a goat's milk Humboldt Fog and a sheep's milk Ossau Iraty
- By Origin - Emmentaler and Reblochon
- Pairings - a dry white or sparkling wine, some dried apricots, crackers, nuts and pickles
SUBSTITUTES
Gruyere Reserve or Comte Reserve
INGREDIENTS
Raw cow milk (part skim), cheese culture, salt, enzyme
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
This Swiss alpine, semi-hard cheese is cave aged for 12 months in gigantic 70 lb wheels. It is famous for its nutty taste and rich, yellow color. Today it is one of the most famous Alpine cheeses produced, to learn more about it click here!
ORIGIN
Switzerland
MILK TYPE
Cow
RAW MILK OR PASTEURIZED?
Raw milk
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - a goat's milk Humboldt Fog and a sheep's milk Ossau Iraty
- By Origin - Emmentaler and Reblochon
- Pairings - a dry white or sparkling wine, some dried apricots, crackers, nuts and pickles
SUBSTITUTES
Gruyere Reserve or Comte Reserve
INGREDIENTS
Raw cow milk (part skim), cheese culture, salt, enzyme
