GRUYERE MILD AOP cheese, aged for 6 months.

GRUYERE MILD AOP cheese, aged for 6 months, boasts a milky flavor with hints of butter and caramel. Versatile and perfect for various dishes—from soups to fondue—it pairs beautifully with fruits or can be enjoyed on its own.

"Margot" unpasteurized cow's milk Swiss cheese GRUYERE MILD AOP, aged for 6 months, has a milky flavor with hints of butter and caramel. It is ivory-colored with a pleasant texture and is usually without holes. It has a firmer naturally formed rind. Slightly moist and medium-firm, it is not very crumbly. Quite versatile, due to its mild flavor, it is perfect for baking, soups, sandwiches, fondue, and is often used in salads and pasta. It is also delicious eaten with fruits or on its own. Gruyère cheese is made in the Gruyère region of Switzerland. The production begins by heating the milk to 34 °C in copper vats. When curd forms, it is cut and gently heated at 43 °C for some time, then rapidly raised to 54 °C. The curd is then placed into special molds and pressed. Once the curd is salted, the aging process begins, taking place in cellars. It has an AOP (Appellation d'Origine Protégée) label that is granted only to products whose quality and characteristics are solely derived from their place of origin, with a geographical designation in the name. All stages of the product's production (from raw material production to processing) must take place in that location.

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