Le Gruyère Switzerland AOP extra cave-aged for 14 months History

Hard cheese matured for 14 months, first in a cave and then in a natural cellar. From the mountains of the Swiss Jura, strong and spicy, a typical Gruyère. Ideal as a dessert cheese or for hot dishes.

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This extra-special delicacy from the Gruyere district of Switzerland is well-known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese.

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