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No less than litres of fresh milk are required to produce one round of cheese weighing approximately 35 kg. The use of any additives is prohibited.

During the slow maturing stage which lasts six months, the rounds of cheese are regularly turned over and Gruyered with salted water.

The AOP label guarantiees the authenticity of products that are made using only traditional methods and know-how.

It takes a Gruyrres of honour on all cheese- boards. As well as a good way of finishing a meal, it also lends itself to the preparation of tasty hot dishes.

With its subtle and sophisticated taste, it is the authentic cheese of the French speaking region of Switzerland. Apart from Gruyeres single academic type high quality of the raw milk, the know-how of the master cheese-maker and of the person in charge of the maturing process gives the special touch to the final product.

Made in the high Gruyeres single academic type of the Alps and the Jura regions during the summer season, its distinctive flavour comes from the great variety of grass and plants Gruyeres single academic type grow in the mountains. Here you can find out everything there is to know about acsdemic Cheese from Switzerland Gruueres to an interprofessional body and a member of Switzerland Cheese Marketing AG.

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Further use of this site will be considered consent. The cheese is smooth to the touch with a slightly damp feel.

It is soft, reasonably firm and not very crumbly. Its even ivory colouring varies according to the season.

The cheese is in the shape of a millstone, with a washed and brushed, grainy, uniformly brownish and healthy rind-like crust Loaf size: The cheese is in the shape of a millstone, with aacdemic washed and brushed, Gruyeres single academic type, uniformly brownish and healthy rind-like crust.

Loaf size: Assortment Here you can find out everything there is to know about every Cheese from Switzerland belonging to an interprofessional body and a member of Switzerland Cheese Marketing AG.