Gruyère Cave AOP cheese, aged 18 months.

Gruyère Cave AOP cheese, aged 18 months, features a complex flavor with earthy notes. Perfect for savoring alone or enhancing salads, pasta, and fondue.

"Margot" unpasteurized cow's milk Swiss cheese GRUYERE CAVE AOP, aged for 18 months, has a wonderfully complex flavor with earthy notes that are felt when tasting. It is an ivory-colored cheese with a pleasant texture, which usually has no holes. Slightly moist and medium firm, it is not very crumbly. Since it is aged for a long time, its taste is somewhat more intense than usual, and to appreciate every nuance, it is recommended to taste it by itself. However, it is perfect for salads, pasta, soups, sandwiches, and of course, fondue. Gruyere cheese is made in the Gruyere region of Switzerland. The production starts by heating the milk to 34 °C in copper vats. Once curds form, they are cut and then heated at 43 °C for a while, followed by a quick increase to 54 °C. The curds are then placed into special molds and pressed. When the curds are salted, the aging process begins, which takes place in cellars. It bears the AOP (Appellation d'Origine Protégée) label, given only to products whose quality and characteristics are exclusively linked to their place of origin, and whose name includes a geographical indication. All stages of production (from raw material production to processing) must take place in that area.

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