DESCRIPTION

This cave aged, Swiss cheese is named after the town of its birth in Fribourg.  While the classic version is aged for 12 months, the Reserve is aged for 18 months resulting in a denser texture and more salt crystals.  A wheel of Gruyere typically weighs between 70 to 80 lbs.  The larger wheel size (a staple characteristic of Swiss dairy farmers) results in a complex bouquet of flavors difficult to achieve with smaller cheeses.  To learn more about Gruyere click here!

ORIGIN

Switzerland

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Raw milk

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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SUBSTITUTES

The younger, classic Gruyere or Comte Reserve

INGREDIENTS

Raw cow milk (part skim), cheese culture,  salt, enzyme