Cave Aged Gruyère Cheese- GRAB IT!

Le Gruyère AOC Cavern  Here’s an outtake from their online blurb:



Le Gruyère AOC Cavern · Cave-aged 11 months

Gourmet, full-bodied Gruyère AOC with extra bite

The much-loved Gruyère AOC cheese has been produced

in the region of Gruyère, Western Switzerland, since the

12th century. A staple of all gourmet cheese platters, and a

versatile cooking and eating cheese, Le Gruyère AOC takes

on extremely noble notes when aged to full maturity.

Le Gruyère AOC 11 months from the Cavern range is a

deliciously full-bodied cheese distinguished from its

milder variants by a distinctive crystalline crunch, a hard

crumbly and grainy paste and melting grains.

Le Gruyère AOC is prepared from the finest raw milk from

cows fed on grass during the summer and hay during the

winter. The use of any additives is prohibited.

The character of this superior cheese lies in its specific

production methods, which, in accordance with AOC

requirements, remain true to the original recipe and follow

time-honored techniques.

After being aged for two to three months, the Gruyère AOC

wheels arrive at the Mifroma caverns from local village

dairies. The cheese is then ripened over several months in

our sandstone caverns that benefit from 96% humidity and a

constant temperature (55.4 – 57.2° F). It is in this exceptional

environment that the cheese acquires its succulent character.


3 responses to “Cave Aged Gruyère Cheese- GRAB IT!

  1. Dorcas Taribo

    can you eat if after the ‘sell by date”

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