Gruyère Alpage AOP cheese, aged 12 months.

Aged for 12 months, GRUYERE ALPAGE AOP is a creamy Swiss cheese with a buttery aftertaste, perfect for baking, soups, and fondue. Made from unpasteurized cow's milk in the Gruyère region, it boasts a hole-free texture and a naturally firmer rind, carrying the Protected Designation of Origin label.

"Margot" unpasteurized cow's milk Swiss cheese GRUYERE ALPAGE AOP, aged for 12 months, has a milky flavor, is creamy, and has a buttery aftertaste. It is ivory-colored, with a pleasant texture, and is usually hole-free. It has a firmer naturally formed rind. Rather moist, of medium firmness, 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 preparation. Gruyère cheese is made in the Gruyère region of Switzerland. The production starts by heating the milk to 34 °C in copper vats. Once the curd forms, it is cut, then heated for a while to 43 °C, and 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, which takes place in cellars. It carries the AOP (Appellation d'Origine Protégée / Protected Designation of Origin) label, awarded only to products whose quality and characteristics are exclusively dependent on their origin, with a geographical name in their title. All stages of the product's production (from raw material production to processing) must take place in that area. No additive codes or E-numbers are mentioned.

Milk