Name: Cheese Gruyere AOP Reserve, 150g
SKU: 7640156920536
Rating: 4 (13 reviews)

Dairy products and eggs

Cheese

Hard cheese

Cheese Gruyere AOP Reserve, 150g

13 people viewed this product

Cheese Gruyere AOP Reserve, 150g

Barcode: 7640156920536

Country of origin: Switzerland

Net weight: 500g

Description

Discover the exquisite 10-month aged Gruyere AOP Reserve, a hard cheese with a buttery, fruity, and caramel flavor. Perfect for fondue and various dishes, it pairs beautifully with red wines.

Ingredients

Hard cheese Gruyere Reserve, 34.5% fat. Net weight 150 g. Protected designation of origin (PDO). Aged for at least 10 months. Gruyère is a hard Swiss cheese made since the 12th century using a traditional recipe from the Gruyère region in the Canton of Fribourg. Gruyère has a distinctive buttery, fruity, and caramel flavor, excellent aroma, and an ivory-like color. This outstanding cheese is made from unpasteurized cow's milk and aged for no less than 10 months. It is one of the main ingredients in traditional Swiss fondue, but it is also suitable for various dishes, or grated on roasted vegetables. Aged Gruyère cheese pairs well with mature Cabernet Sauvignon or Merlot red wine. Ingredients: milk, salt, rennet (E542). Best before: see packaging. Store at +3 °C to +5 °C. Country of origin Switzerland. Seller UAB „Sanitex”, Raudondvario pl. 131, 47501 Kaunas. Tel. +370 37 401111.[email protected]

Additives

Salt

E542

Allergens

Milk

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt

Salt: Excessive consumption may lead to hypertension and other cardiovascular issues.

E542

Edible Bone Phosphate: Generally recognized as safe and used to improve calcium content, but excessive consumption may lead to digestive discomfort in sensitive individuals.

Additives Overview

The Gruyere AOP Reserve cheese is made from unpasteurized cow's milk and is safe for consumption for most healthy individuals. However, people with lactose intolerance or those who are allergic to cow's milk proteins should exercise caution. The use of rennet (E542) is common in cheese production and is generally recognized as safe, but individuals with specific allergies should be aware of potential reactions.

Analysis Based on +110,000 Science & Nutrition Studies